True story. Wayne asks for this every Father’s Day for breakfast! It’s so easy and sticky, chewy …insane. Baked French Toast 1 loaf challah or French bread (16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla vanillabeanproject 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Maple syrup Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking 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 rotary beater or whisk until blended but not 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. The next day, preheat oven to...