Baked French Toast Casserole

1 loaf day old French bread (13 to 16 ounces)
6 large eggs
1 cup half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup, optional

Slice French bread into 20 slices, 1-inch each. Arrange slices in a greased (non-stick spray is my version) or generously buttered (Paula Dean's version) 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. Make sure there is a little room between each slice. 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.

The next day, preheat oven to 350 F.

Bake, uncovered for 30-35 minutes. Check to see that the bread has nice, golden brown edges. Take out of the oven and spread the Praline Topping evenly over the bread. Bake for another 10-15 minutes until the topping has melted over the top of the casserole. Let it sit for about 10 minutes before serving. Serve with maple syrup (optional).

Praline Topping:
1 stick butter
1/2 cup packed light brown sugar
3/4 cup chopped pecans
1 tablespoon light corn syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.