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Lynn's Oven French Toast with Nut Topping

1 loaf (12-16 ounces) French bread, cut into 1/2 inch slices
8 large eggs
2 cups milk
2 cups 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 pecan or walnuts or hickory nuts

Spray a 3" deep lasagna or 9/13 pan with Pam cooking spray. Fill pan with bread slices two layers deep. In a large bowl, blender or mixmaster, mix eggs, milk, half and half, vanilla and spices. Pour mixture over bread slices and refrigerate, covered overnight. Make topping by combining all ingredients: set aside until time to bake and spread topping over bread mixture. Bake at 350 degrees for 50 minutes until puffed and golden. Yield: 8-10 servings

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