Baked French Toast Casserole

1 loaf French bread or challah
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows

1. Slice bread into 1-inch slices. Arrange slices in a generously buttered 9x13 baking dish in 2 rows, overlapping the slices.

2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and 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 and refrigerate overnight.

3. The next day, preheat oven to 350 degrees. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. (It will go over the sides, so put it into a larger pan).

Praline Topping:
1/2 pound (2 sticks) butter, softened
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.