Baked French Toast Casserole with Maple Syrup

My friend Robin raved about this recipe and gave it to me. I made it...very easy. Robin had adapted it from Paula Deen but didn't use the 1800 sticks of butter that a Paula Deen recipe usually entails. Below is the adapted recipe...If you want the original go to Food Network.
Neither D nor I felt Syrup was necessary.

Baked French Toast Casserole with Maple Syrup
Makes 8 servings (big)

1 loaf French bread (13 to 16 ounces) (Kroger sells it pre-sliced in 1/2-inch slices)
5 large eggs
1 1/2 cups half-and-half
3/4 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup (didn't use)

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. (I had 3 layers).

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.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/4 pound (1 sticks) butter
1 cup packed light 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. Makes enough for Baked French Toast Casserole.