Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 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 (1/4 tsp), nutmeg (1/4 tsp) and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

When ready to bake, preheat oven to 350 degrees F.

Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

To make praline topping:

Combine butter, brown sugar, pecans, light corn syrup, cinnamon (1/2 tsp), and nutmet (1/2 tsp) in a medium bowl and blend well.