1 (12 oz.) loaf French bread, cut in 1-inch slices
8 lg. eggs
2 c. milk
2 c. half & half
2 tbsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon

TOPPING:

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

Heavily butter 9x13x2 inch baking pan. Fill pan with bread slices. Set aside.

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

Make topping by combining all ingredients; set aside until ready to bake. Spread topping over toast and bake at 350 degrees for 50 minutes until puffed and golden. Yield: 8-10 servings.