Slice french bread into 20 slices, 1 inch each
Arrange slices in a greased 9x13 inch baking dish
In large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon,and salt
Beat with whisk until blended but not too bubbly
Pour mixture over the bead slices making sure all are covered with mixture
Cover with foil and refrigerate overnight
Combine all ingredients and blend well.
The next day...
Heat over to 350º
Spread praline topping evenly over the bread and bake for 40 minutes until puffed and lightly golden
Serve with maple syrup.