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

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

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.

Make topping by combining all ingredients; set aside until time to bake toast. 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.