Oh Mamma Mia! Let me tell you, this is by far the best french toast I ever ever had! It's so delicious and fluffy. Great for breakfast, brunch or even for dessert. You don't have to add the nuts but I like the crunch. So go make it and enjoy!
For French Toast: Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). 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, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-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: Combine all ingredients in a medium bowl and blend well. Nuts are optional.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.