Baked French Toast Casserole with Praline Topping

1 loaf French bread (13 to 16 ounces)
8 eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash of salt
For the Praline Topping:
1 cup unsalted butter, at room temperature
1 cup light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
1. Generously butter a 9×13-inch baking dish.
2. Slice the French bread into 20 one-inch-thick slices. Arrange the slices in the baking dish in two rows, overlapping the slices.
3. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt with a whisk until blended but not too bubbly. Pour the 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.
4. The next day, preheat the oven to 350 degrees F.
5. Make the Praline Topping: Combine all ingredients in a medium bowl and blend well, using a pastry blended or your fingertips.
6. Spread the praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.