Starting one day before serving, coat an 8x2-inch square pan with nonstick spray. Beat the cream, egg yolks, cottage cheese, sugar, vanilla extract, 1 1/4 teaspoons cinnamon and 1/4 teaspoon nutmeg in a large mixing bowl with wire whisk until thoroughly blended. Pour half of the egg mixture into the pan; arrange 3 slices of bread in one layer, cutting as necessary to fit. Press the bread down into the egg mixture; let stand for 5 minutes. Turn the bread over. Pour the remaining egg mixture over the bread; top with the remaining 3 slices. Let stand for 5 minutes and then turn the top layer of bread over. Cover with plastic wrap. Place a second pan over the bread and weigh down with cans or 2 pounds of butter to push the bread into the egg mixture. Refrigerate for 12 hours or overnight. Meanwhile, melt 1 1/2 tablespoons butter in large sauté pan over medium heat. Add the apples, sauté 8 minutes or until the apples are tender. Add 1/4 cup brown sugar, 1/4 teaspoon each cinnamon and nutmeg. Cook for 2 to 3 minutes or until the sugar is melted and syrupy. Cover and refrigerate; serve warm. Toast the pecans on a sheet pan in a preheated 350 degree oven for 5 to 6 minutes or until brown. Melt 6 tablespoons butter in a skillet; stir in 3/4 cup brown sugar, cook until the sugar dissolves, stirring gently. Add the pecans; toss to coat. Cover and store at room temperature. When ready to bake, remove the weights, pan, and plastic wrap from the bread mixture. Top with the pecan mixture and cover with foil. Heat the oven to 350 degrees. Bake for 50 to 55 minutes or until puffed and an internal temperature reaches 160 degrees. To serve, top each portion of warm French toast with 1/4 cup warm apple mixture; drizzle toast with 1 tablespoon maple syrup and generously sprinkle with powdered sugar.