Coat a 9- by 13-inch baking dish with nonstick cooking spray.

Cut the whole wheat baguette into twenty-four 1/4-inch slices.

Arrange the bread slices on the diagonal in 3 rows in the prepared baking dish, slightly overlapping the slices.

In a separate bowl, whisk together the evaporated milk, reduced-fat milk, vanilla extract, almond extract, ground cinnamon, kosher salt, and eggs until well combined.

Pour the egg mixture evenly over the bread slices, ensuring they are thoroughly coated.

Cover the baking dish tightly with aluminum foil.

Refrigerate for at least 8 hours, or preferably overnight, to allow the bread to soak up the egg mixture.

Preheat the oven to 350 degrees F (175 degrees C).

Remove the foil from the baking dish.

Spoon any remaining egg mixture over the top of the bread pieces to ensure even moistening.

Sprinkle the chopped pecans evenly over the top of the bread.

Drizzle 2 tablespoons of pure maple syrup over the pecans and bread.

Sprinkle 1/8 teaspoon of ground cinnamon over the top.

Bake in the preheated oven for approximately 40 minutes, or until the French toast bake is golden brown and set.

Remove from the oven and drizzle with the remaining 1/4 cup of pure maple syrup.

Let cool slightly before serving.