Oven French Toast With Nut Topping

• 1 loaf (12 ounces) French bread, cut in 1-inch slices
• 8 large eggs
• 2 cups whole milk
• 2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground mace
• 1-1/3 cups packed brown sugar
• 3/4 cup butter, softened
• 3 tablespoons dark corn syrup
• 1-1/3 cups chopped pecans, walnuts or hickory nuts

1. Fill a well-greased 13x9-in. baking dish with bread slices to within 1/2 in. of top; set aside.
2. In blender, combine the eggs, milk, cream, vanilla, nutmeg, cinnamon and mace; cover and process until blended. Pour over bread slices. Cover and refrigerate overnight.
3. Remove from refrigerator 30 minutes before baking. Meanwhile, combine topping ingredients. Spread over top.
4. Bake, uncovered, at 350u0b0 until puffed and golden, 50-55 minutes. (Cover with foil if top browns too quickly.)

bread, eggs, milk, cream, vanilla, ground nutmeg, ground cinnamon, ground mace, brown sugar, butter, corn syrup, pecans

Taken from www.tasteofhome.com/recipes/oven-french-toast-with-nut-topping/ (may not work)