Baked French Toast Casserole
(from kaylam2001’s recipe box)
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
Categories: Breakfast
Ingredients
- 1 loaf French bread (13 to 16 ounces)
- Butter, for pan
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Dash salt
Directions
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Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs).
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Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
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In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
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Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
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Spoon some of the mixture in between the slices.
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Cover with foil and refrigerate overnight.
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The next day, preheat oven to 350 degrees F.
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Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.
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Serve with Raspberry Syrup.