Oven French Toast with Nuts

by Nancy Ballein

1 loaf (12 oz.) French bread,
cut in 1 in. slices
8 large eggs
2 c. milk
2 c. half-and-half

Topping:
3/4 c. butter, softened
1 1/3 c. brown sugar
3 Tb. dark corn syrup
2 tsp vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. mace
1 1/3 cups coarsely chopped pecans,
walnuts, or hickory nuts

Heavily butter 13 x 9 x 2″ baking pan. Fill pan with bread slices to within 1/2 in. 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
min. until puffed and golden. (Shield top with foil if top browns too quickly.) Makes 8-10
servings.