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Slice French bread into 20 slices, 1-inch each.
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Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
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In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until smooth.
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Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.
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The next day, preheat oven to 350 degrees F. Melt butter; stir in other topping ingredients. Pour over French toast. Bake for about 40 minutes or until puffed and slightly golden.