1 (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

Heavily butter 13x9x2-inch baking pan. Fill pan with bread slices to within 1/2 inch of top. Set aside. In blender, mix eggs, milk, Half and Half, vanilla, nutmeg, cinnamon and mace. Pour mixture over bread slices. Refrigerate, covered, overnight.

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 or hickory nuts

Make topping by combining all ingredients; set aside until time to bake. Spread topping over toast; bake at 350 degrees for 50 minutes until puffed and golden. (Shield top with foil if top browns too quickly.) Yield: 8-10 servings.