Step 1

Slice bread into slices about 1″ thick. Place in a buttered 13 by 9″ baking dish in two rows and overlapping the slices.

Step 2

In a large bowl combine the eggs, half and half, milk sugar, vanilla, cinnamon and salt. Beat with a whisk until blended but not too bubbly. Pour mixture over bread slices, making sure all are covered evenly. Cover the bread with plastic wrap and press your hand over the wrap to make sure all slices are submerged. Refrigerate overnight.

Step 3

To make the praline pecan butter combine all ingredients for topping in a bowl and blend well. Refrigerate overnight.

Step 4

The next day preheat oven to Remove French toast from refrigerator and bring to room temperature. Spread praline pecan butter on the top of the casserole. (Make sure it is softened.) Bake in oven for 40 to 60 minutes. This really depends on how cold the casserole got overnight.

Step 5

When baked and puffy and golden, remove from oven.  Garnish with more pecans and you may even want some maple syrup, but that is up to you!