PAULA DEEN'S BAKED FRENCH TOAST CASSEROLE-RASBERRY SYRUP

Paula Deen's Baked French Toast Casserole-Rasberry Syrup image

Provided by Danny Sneade

Categories Breakfast

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 19

Previous Next

1 dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoons sugar
1 cup milk
8 large eggs
2 cups half-and-half
butter, for pan
1 loaf French bread (13 to 16 ounces)
1/2 lb 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
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended ( Framboise)

Steps:

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.
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. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Praline Topping:.
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
Raspberry Syrup:.
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.