1 loaf French bread, cut in 1-inch slices
8 eggs
2 c. milk
2 c. half & half (all milks works too)
2 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. mace

TOPPING:

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

Heavily butter 9x13x2 inch baking pan. Fill pan with bread slices to within 1/2 inch of top. Set aside.

In blender, mix eggs, milk, half & half, vanilla and spices. Pour mixture over bread. 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. Cover top with foil if it browns too quickly.