Source: Sunset Magazine

About 1/4 cup (1/8 pound) butter or margarine
1 (8 ounce) sourdough baguette, cut diagonally in 1-inch-thick slices
5 large eggs
1 cup half-and-half
1 cup milk
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup firmly packed brown sugar
1 tablespoon light corn syrup
1/2 cup chopped pecans or walnuts

Lightly butter a 9 x 13-inch pan. Lay baguette slices on a cut side in a single layer in pan, squeezing if needed to make them fit.

In a blender or in a bowl with a whisk, whirl or beat eggs, half-and-half, milk, nutmeg, cinnamon and vanilla extract to blend well. Pour egg mixture over bread to moisten evenly. Cover and refrigerate at least 8 or up to 24 hours.

In a 1- to 2-quart pan over medium heat, stir 1/4 cup butter with brown sugar, corn syrup, and pecans until butter melts. Uncover bread mixture and spread slices evenly with the butter mixture, using all of it.

Bake, uncovered, at 350 degrees F until topping is browned and bubbly, about 45 minutes. Scoop portions into bowls.

Yield: 5 or 6 servings

Per serving: 461 cal., 51% (234 cal.) from fat; 12 g protein; 26 g fat (11 g sat.); 46 g carbo (1.6 g fiber); 418 mg sodium; 221 mg chol

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