12 oz. loaf French bread cut in 1 inch slices
8 lg. eggs
2 c. milk
2 c. half and half
2 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. mace, optional

TOPPING:

3/4 c. butter, softened
1 1/3 c. brown sugar
3 tbsp. dark corn syrup
1 1/3 c. coarsely chopped pecans or walnuts

Heavily butter 9 x 13 inch pan. Fill with bread slices to within 1/2 inch of top of pan. Set aside. In blender or with mixer mix eggs, milk, half and half, vanilla, nutmeg, cinnamon and mace. Pour mixture over bread slices. Cover and refrigerate overnight. In morning, combine topping ingredients and spread over toast; bake at 350 degrees for 50 minutes until puffed and golden (shield with foil if it browns too quickly). Makes 8 to 10 servings.