2) In a large bowl, combine the eggs, cream, 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.
3) The next day, preheat oven to 180C/Gas Mark 4. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with raspberry syrup.
For the praline topping:
1) Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
For the raspberry sauce:
1) Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.