Baked French Toast Casserole with Praline Topping

This is another recipe served at MOPS. It's delicious!! You can also add fruit. Blueberries and sliced strawberries are my favorite. This is made the night before and soaks overnight.
1 loaf French Bread (13-16 oz)
8 large Eggs
2 cups Half and Half
1 cup Milk
2 tbs. Granulated Sugar
1 ts. Vanilla Extract
1/2 ts. Ground Cinnamon
1/4 ts. Ground Nutmeg
Dash Salt
Praline Topping, recipe follows
Maple Syrup, Optional

Slice french bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9x13 inch baking dish, in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, cinnamon, nutmeg and salt. Beat or wisk until blended. Pour mixture over the bread slices, making sure all are covered evenly.  Spoon some of the mixture between slices. Cover with foil and refrigerate overnight. The next day, Preheat oven to 350. Spread praline topping (and/or fruit) evenly over the bread. Bake 40 minutes until puffed up and golden. Serve with Maple syrup.
Praline Topping-
2 Sticks Butter
1 cup Packed Brown Sugar
1 cup Chopped Pecans
2 tbs. Light Corn Syrup
1/2 ts. Cinnamon
1/2 ts. Nutmeg
Combine all ingredients in a medium bowl and blend well.
Recipe, Paula Deen