French Toast Casserole

Casserole:
1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup chopped pecans
Dash salt

Praline Topping:
1½ sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Combine all ingredients in a bowl and mix well. Can also be done night before.

Casserole:
Slice French bread into 1 inch cubes. Generously butter a 9X13 pan or spray with Pam. Combine the eggs, sugar, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, salt and pecans. Whisk till well blended. Pour mixture over the bread cubes, making sure all are covered. Cover with saran wrap and refrigerate overnight.

Praline Topping:
1½ sticks butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg Combine all ingredients in a bowl and mix well. Can also be done night before. Next morning, heat oven to 350°. Spread the praline topping evenly over the bread-custard mixture and bake for 45 minutes. Put pan on cookie sheet as praline topping may bubble over. Casserole will puff and turn lightly golden. Sprinkle powdered sugar over individual servings, and can be served with maple syrup.