Baked French Toast Casserole

1 loaf French bread
8 large eggs
2 cups half & half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg (which I omit)
dash salt
Praline Topping, recipe follows
Maple syrup (we find it suffiently sweet without)

Slice French bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9x13 pan in two rows, overlapping the slices. In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in-between the slices. Cover with foil & refrigerate overnight.

Next day, preheat oven to 350 degrees F

Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with mpale syrup.

Praline topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg (which I omit)

Combine all ingredients in a medium bowl and blend well.