Paula Deen’s Baked French Toast Casserole-rasberry Syrup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 praline topping:.
• 5 combine all ingredients in a medium bowl and blend well. spread over bread as directed above.
• 6 raspberry syrup:.
• 7 combine ingredients in a small saucepan and place over medium heat. stir until warm and thinned out like syrup.