Praline French Toast Casserole

1 loaf french bread (13 to 16 oz)
8 large eggs
2 cups half and half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt


Praline Topping:
1 cup (2 sticks) butter at room temperature
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg


Slice the french bread into twenty 1-inch slices. Arrange the slices in a generously buttered 9x13 inch baking dish in two rows, overlapping the slices. In a large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat or whisk until blended but not too bubbly. Pour over bread slices, making sure all are covered evenly with the mixture, spooning some of the mixture in between the slices, too. Cover with foil and refrigerate overnight.


The next day, preheat the oven to 350. Combine the praline topping ingredients in a medium bowl and spread evenly over the bread. Bake for 40 minutes, until puffed and golden. Serve with maple syrup or honey.