Slice bread into 20 1" pieces.  Arrange the slices in two generously buttered 9 X 13 pans in two rows, overlapping the slices.  In a large bowl combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt.  Wisk until well blended, but not bubbly.  Pour over brad.  Cover and refridgerate overnight.

Praline Topping:

1 cup (2 sticks) butter room temp.

1 cup packed light brown sugar

1 cup.  Chopped pecans

2 tbls. Light corn syrup

1/2 tsp. Cinnamon

1/2 tsp. Nutmeg

Mix all praline topping ingredients and spread evenly over the bread.   

When I make this I only use one 9 X 13.  It sometimes spits in the oven so I make sure to put foil on the bottom of the oven. You can cut back on the butter a little. Also, it may take longer than 40 min. Check the middle pieces.

Serve with maple syrup. 

This is one of my favorite breakfast recipes.