1 loaf French bread (13 to 16 oz.)
8 large eggs
2 c. half and half
1 c. milk
2 tbsp. granulated sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
pinch of salt

Praline Topping:

2 sticks or 1/2 lb. butter, cut into small pieces
1 c. light brown sugar
1 c. chopped pecans
2 tbsp. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg

Grease a 9 x 13 x 2-inch baking dish with butter. Slice bread into 20 (1-inch) wide slices and arrange the bread in rows in the bottom of the pan, overlapping slices.

In a large mixing bowl, combine the eggs, half and half, milk, sugar, vanilla, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and salt. Beat with an electric mixer or wire whisk until blended thoroughly. Pour egg mixture evenly over the bread slices, spooning some between slices. Cover with foil and refrigerate overnight.

Just before baking, place all the Praline Topping ingredients in a small bowl. Blend by stirring and mashing the butter with a fork.

Preheat oven to 350°F. Spread topping evenly over the bread and bake, uncovered, for 40 minutes until puffed and lightly golden. Serve with maple syrup.