Oven French Toast with Nut Topping

Oven French Toast with Nut Topping Shelly Sauvola

1 loaf French bread, cut in 1 inch slices 8 eggs

1 cup milk 1 cup half and half

2 tsp. Vanilla tsp. Nutmeg

tsp. Cinnamon tsp. Mace

Topping

3/4 cup butter, softened 1 1/3 cups brown sugar

3 Tbsp. Dark corn syrup 1 1/3 cups coarsely chopped nuts

Heavily butter 13 x 9" baking pan. Fill pan with bread slices to within inch 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 toast. Spread topping over toast, bake at 350 for 50 minutes until puffed and golden. Shield top with foil if top browns too quickly. Yield: 8-10 servings.