Baked Bourbon French Toast with Praline Topping

I created this dish as a fun way to use up leftover challah when I was developing my Braided Honey Challah, and now I just keep making it, whether I have homemade challah in the house or not. The bottom layer is soft like bread pudding, and the top layer is golden and crisp. But the best part is the praline topping: as the pecans bubble away in the caramel sauce, they become crunchy and almost candied. File this one under over-the-top holiday brunch recipe