1 (12 oz.) loaf 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 (optional)

TOPPING:

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

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

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

In the morning, make topping, and spread over toast. Bake at 350 degrees for 50 minutes or until puffed and golden. (Shield top with foil, if brown too quickly.)