Praline French Toast

1 loaf French bread

8 large eggs

2 cups half & half

1 cup milk

2 tbsp sugar

1 tsp vanilla

1/4 tsp cinnamon

1/4 tsp nutmeg

Dash of saltPraline topping (recipe underneath)Syrup

Slice French bread into 20 slices, 1" each. Arrange slices in a well-buttered 9 x 13 casserole dish in two rows, overlapping slices as you work. In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, spices, and salt. Beat with a whisk until blended, but not to bubbly. Pour mixture over the bread and make sure all slices are covered evenly with mixture (you may have to spoon some of the mixture between slices, if needed). Cover, and refrigerate overnight or 6-8 hours at least. When ready to bake, preheat oven to 350, spread praline topping over bread and bake for 40 minutes until puffed and lightly golden. Eat with syrup, or whatever your creative tongue wishes.

Praline Topping

2 sticks butter (melted, but not sizzling-melted)

1 cup packed light brown sugar

1 cup chopped pecans

2 Tbsp corn syrup

1/2 tsp cinnamon

1/2 tsp nutmeg

Combine all ingredients in a bowl. Blend well.