Oven French Toast with Nut Topping

Recipe by Donna Johnston - Sparta, Washington

Serves: 8-10

1 loaf (12 ounces) French bread, cut into 1 inch slices
8 eggs
1 cup milk
1 cup half and half
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon mace

Topping:
3/4 cup butter, softened
1 1/3 cups brown sugar
3 tablespoons dark corn syrup
1 1/3 cups coarsely chopped pecans or walnuts or hickory nuts

Heavily butter 13 x 9 x 2 inch baking pan. Fill pan with bread slices within 1/2 inch of top. Set aside. In blender, mix eggs, milk, half and half, vanilla, nutmeg, cinnamon and mace. Pour over bread slices. 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. Shield top with foil if top browns too quickly.