1 (12 to 16 ounce) loaf French bread
2 cups half-and-half
1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of salt
1 cup butter, softened or slightly microwaved
1 cup brown sugar, packed
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Casserole: Cut loaf of French bread into 1-inch slices. Arrange slices in buttered 13 x 9-inch pan, cutting or breaking pieces to fit and squeezing in bits and pieces of bread so there is barely any space between slices.
Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg and salt. Beat with whisk until blended but not bubbly. Pour evenly over bread slices, spooning some mixture in between cracks. Chill, covered, overnight.
The next morning, prepare Praline Topping and spread over casserole. Bake at 350 degrees F, uncovered, for 40 minutes, or until puffed and light brown. Serve with maple syrup or honey.
Praline Topping: Combine all ingredients. Spread over casserole as directed.