Slice French bread, 1 inch each. (Use any extra bread for garlic toast or bread crumbs) Arrange slices in a generously buttered 9 x 13 baking dish in two rows, overlappping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanille, cinnamon, nutmet and salt and beat with a eater or whick until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evently with the milk-egg mixture. Spoon some of the mixture between the slices. Cover with foil and refrigerate overnight.
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. Serve with maple syrup.
1/2 pound (2 sticks) butter
1 c packed light brown sugar
1 c chopped pecans
2 tbsp light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
Combine all ingreddients in a medium bowl and blend well.