1 loaf French bread, cut in 1" slices
8 lg. eggs
1 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

Heavily butter 13"x9" baking pan. Fill pan with bread slices to within 1/2" 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. Spread topping over toast; bake at 350 degrees for 1 hour or until puffed and set in middle.