Made 'snowstorm' baked french toast last night.
Scrounged the ingredients from what we had in our pantry and fridge. Happy to say that it turned out pretty good.
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7 eggs
1 1/2 c whole milk
3/4 c. International Delight Southern Pecan liquid creamer
1/2 tsp. salt
1/3 c. sugar
1 tsp cinnamon
1 tsp vanilla
12 slices bread, cut in halves (I used Pepperidge Farm 15 grain bread)
1 c. chopped pecans
3 tbls brown sugar
1/4 tsp nutmeg
Butter 9x13 or 11x17 baking dish. Mix the egg mixture together. Cut the bread slices in half and dip into the egg mixture to saturate. Arrange slices in buttered baking dish. Pour the rest of the egg mixture over the arranged bread slices. Sprinkle the top with the chopped pecans, brown sugar, and nutmeg mixture. Cover with tin foil. I let it sit 1/2 hr before putting it in the oven. Bake at 375 - 20 min with tin foil cover, 20 min. with the cover removed.
Add a side of breakfast meat and serve.
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This made dinner for 4 adults with 2 servings left over for breakfast. 
I fried up some scrapple to go with it and served it with butter pats, Aunt Jemima's Butter Light, and King syrups. IMO, it didn't really need any syrup since it was sweet enough. The consensus in the house was that it would probably have been better flavor-wise with a drizzle of pure maple syrup. I was going to put raisins on top, but that idea was vetoed by my son.
Observances: I think next time I'd up the cinnamon by 1/2 tsp, and add the cinnamon to the egg mixture 1/2 tsp, dip some bread slices, add another 1/2 tsp, dip some, add the last 1/2 tsp before pouring the mixture over the bread. No matter how much I whisked, the cinnamon always floated to the top. The first few slices of bread were nicely coated in cinnamon with almost none on the last slices, so it wasn't very evenly distributed to all slices.
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I bet the house smelled good too. 
