Baked French Toast Casserole

1 loaf French bread (13-16 oz)
8 large eggs
2 c. half and half
1 c. milk
2 T granulated sugar
1 tsp. vanilla
1/3 tsp. cinnamon
1/4 tsp. nutmeg
speck of salt
Praline Topping:
1 c. butter, room temperature
1 c. brown sugar
1 c. chopped pecans
2 T light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

Slice the French bread into twenty 1 inch slices. Arrange the slices in a generously buttered (or use Pam)9x13 baking dish in two rows, overlapping the slices. In a large bowl, make the custard by combining the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary hand beater or whisk until blended but not too bubbly. Pour custard over the bread slices, making sure all are covered evenly with the custard mixture, spooning some of the mixture in between the slices as well. Cover with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees. Combine the praline topping ingredients in a medium bowl and spread it evenly over the bread custard. Bake for 45 min, until puffed and lightly golden. If you want to prepare the whole recipe ahead of time, you can also make the praline topping the day you make the custard, and just pop the topping into a plastic bag or bowl and refrigerate. The next day, just bring the topping to room temperature and then top the casserole with it and cook as usual.