Slice bread into 20 slices, 1-in. each. Arrange slices in a generously buttered baking dish, overlapping the slices. In a large bowl,
combine eggs, half-and-half, and remaining flavorings and beat with mixer or whisk till blended but not too bubbly. Pour over bread slices, making sure all are covered evenly, and spoon in between slices. May be covered and refrigerated overnight.

Preheat oven to 350 degrees. Spread praline topping over the bread and bake about 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping: ½ lb. butter (2 sticks)
1 c. packed brown sugar
1 c. chopped pecans
2 Tbsp. light corn syrup
½ tsp. cinnamon
¼ tsp. nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed.

Recipe adapted by Alice Gidney