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

TOPPING:

3/4 c. butter, softened
3 tbsp. dark corn syrup
1 1/2 c. brown sugar
1 1/2 c. chopped nuts

Heavily butter a 9 x 13 inch 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 over bread slices. Spices will settle to bottom so stir as you pour. Refrigerate overnight. Make topping by combining all ingredients. Spread topping over toast. Bake at 350 degrees for 50 minutes until puffed and golden. Shield top with foil if it browns too fast. A good breakfast brunch dish.