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Coat a 13x9" baking dish with non-stick cooking spray.
Arrange bread slices in the pan in two rows with the slices overlapping.
In a mixing bowl, combine eggs, half-and-half, milk, vanilla extract, sugar, cinnamon, nutmeg, and salt. Pour egg mixture over the bread slices.
Cover and refrigerate overnight.
Prepare the praline topping right before you plan to bake the french toast. Melt butter in a saucepan over medium heat. Add brown sugar, corn syrup, cinnamon, and nutmeg.
Continue to heat, stirring constantly, until mixture is smooth.
Remove from heat and stir in chopped pecans.
Spread pecan mixture evenly over the top of the bread slices.
Bake at 350 degrees, uncovered, for 40 minutes or until puffy and golden brown.
Serve with maple syrup.