1 (12 oz.) loaf French bread, cut into 1-inch slices
8 lg. eggs
2 c. milk
2 c. half & half
2 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. mace
3/4 c. butter, softened
1 1/3 c. brown sugar
3 tbsp. dark corn syrup
1 1/3 c. coarsely chopped nuts

Heavily butter 9x13 inch pan. Fill with bread slices to within 1/2 inch of top. Set aside.

In blender, mix eggs, milk, half & half, vanilla, nutmeg, cinnamon, and mace. Pour mixture over bread slices. Refrigerate, covered, overnight.

Make topping by combining remaining 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. Serves 8-10.