Paula Deen's Baked French Toast Casserole with Maple Syrup

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt

Slice French bread into 20 1-inch slices. Arrange slices in a generously buttered 9 x 13 inch flat baking dish in two rows, overlapping the slices. In a large bowl combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with rotary beater or whisk until well blended. Pour the egg mixture over the bread covering all the slices evenly. Spoon some of the mixture in between the slices. Cover and place in refrigerator overnight.

Praline Topping

1/2 pound butter (2 sticks) room temperature
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Preheat oven to 350 degrees.
Combine all ingredients and blend well. Spread Praline topping evenly over the casserole.
Bake 40 minutes, until puffed and lightly golden.
Serve with Maple syrup.