1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 Tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of salt
Slice French bread into 1 inch slices.
In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a whisk until blended, but not too bubbby.
Dip each slice into bread and arrange slices in a generously buttered 9X13 pan in two rows sitting up, overlapping slices. If any is left pour over bread.
Cover with foil and refrigerate overnight.
The next morning, preheat oven 350 degrees. Spread Praline Topping over bread and bake for about 40 minutes, until puffed and lightly golden
PRALINE TOPPING
1/2 pound butter (USE LESS OR IT WILL SPILL OVER INTO YOUR OVEN)
1 cup brown sugar
1 cup chopped pecans (we usually use walnuts)
2 Tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Combine all ingredients except nuts in a medium bowl. Use a pastry cutter. When all cut in add nuts and mix. Put over French Toast