Slice french bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 x 13 inch flat baking dish in 2 rows, overlapping the slices. IN a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with a rotary beater or whisk until blended but bot too bubbly. Pour mixture over the bread slice, making sure all are covered evenly witht hem il-egg mixture. Spoon some of the mixture between the slices. Cover with foil and refrigerate overnight. The next day preheat oven to 350*
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 cup packed light brown sugar
1 cup chopped pecans
2 tbls light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Combine all ingredients in a medium bowl and blend well.