Delicious Baked French Toast Casserole

Ok... This recipe is so good and very easy. I make this on Saturday night and then pop it in the oven on Sunday morning before church and Adam can get the kids eating while I am getting ready. All my kids and my husband and I love this recipe, to be honest it really doesn't even need syrup... it is that good all by itself! I have never made the raspberry sauce; if I use syrup I just use regular syrup. I sometimes make this without nuts also and it is still just as wonderful! Enjoy!!

http://www.pauladeen.com/recipes/print_view/209/

Baked French Toast Casserole

From Paula's Home Cooking

     

Ingredients

• dash salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 2 tablespoon sugar
• 1 cup milk
• 8 large eggs
• 2 cup half-and-half
• Butter, for pan
• 1 loaf French bread (13 to 16 ounces)

Praline Topping, recipe follows

 

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

Raspberry Syrup:

• 1 cup raspberry preserves
• 3 tablespoons water
• 2 tablespoons raspberry liqueur (recommended: Framboise)

Directions

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.

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.