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French Bread, cut 11/2" thick, 8 slices
6 eggs
1/8 tsp Nutmeg
1/4 tsp Cinnamon
1/4 tsp Mace
1 tsp Vanilla
3 cup Half and Half

Topping:

1/2 cup Firm Butter, Cubed
2 Tbsps Dark Corn Syrup or Pancake Syrup
1 cup Brown Sugar
1 cup Nuts-English Walnuts, Pecans or your favorite

Procedure: *

Place bread slices in a single layer in a generously buttered, or spray sides with Pam, 9" X 13" X 2" baking pan. Combine eggs, spices, vanilla, and half and half, mixing well.

Pour over bread slices, cover and refrigerate overnight. Before baking, baste unabsorbed liquid over bread. Combine topping ingredients until the mixture resembles a coarse texture. Sprinkle over bread slices and bake in preheated oven at 350 degrees for 40 minutes. Some people put the topping on after the baking cycle is 1/2 or more completed. This leaves some of the brown sugar unmelted, on top of the dish. We usually let the dish set for about 10 minutes before serving. Serves 6-8

We acquired this recipe from the Hill Street Bed and Breakfast, 353 Hill Street, Spring Green, WI 53588. Our thanks to Doris Randall.

* We actually use a modified method. We do not mix and apply the topping. We bake the bread and egg mix for 20 minutes then remove from the oven and place pats of butter, brown sugar, syrup and nuts on top. We then return to the oven for the remaining 20 minutes and pour more syrup over the top when placed on the plate.

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