Caramel French Toast a la Pat

1/2 cup butter

1 cup brown sugar, packed

¾

cup toasted walnuts, pecans or almonds

½

pound, roughly, French bread, sliced 1-inch thick

8 eggs

1½

cups milk

1 teaspoon vanilla extract

2 tablespoons sugar

¼

teaspoon salt

In small saucepan combine butter and brown sugar; simmer until syrupy. Pour into 10-by-14-inch casserole dish.

Toast nuts in a dry skillet over medium heat; sprinkle over syrup. Add bread slices to dish in a single layer.

In a medium bowl, beat together eggs, milk, vanilla, sugar and salt; pour over bread, cover and refrigerate overnight.

To serve: Remove casserole from refrigerator 30 minutes before baking. Heat oven to 350 degrees. Bake, uncovered, 35 minutes.

Serves eight.