Slice French bread into 1- inch slices. Arrange slices in a generously buttered 9 by 13- inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl. combine the eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt and beat with a rotary beater or wisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F

**Praline Topping**
1 cup butter
1 cup packed brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffy and light golden. Serve with maple syrup.