Baked French Toast Casserole (from Paula Deen)

1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, 1tablespoon vanilla extract, 2 tablespoons sugar, 1 cup of milk, 8 large eggs, 2 cups half-and-half, dash of salt, 1 loaf of french bread, praline topping. Praline Topping: 2 sticks of 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, Slice French bread into slices, 1-inch thick each. Arrange Slices in a generously buttered 9x13 casserole 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 beater or whisk until blended but no 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. Preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden, You may want to let it set for a few minutes to let the custard set. Serve with syrup. Praline Topping: Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.