Baked French Toast

Submitted by Mr.Chef I Am

"I saw Paula Deen make this the other day. I just had to try it. Oh my goodness good"

 

• Ready In: 1hr 5mins
• Ingredients: 19
• Serves: 6-8

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
• 1 dash salt

• Praline Topping

• 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

• Raspberry Syrup

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

directions

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 9 by 13-inch flat baking 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.

Reviews

[Debber]

Very similar to a recipe I've been making for years (waaaaay before Paula Deen came on the scene!!!). And we love it immensely. I made this pretty much as written, except I ALWAYS drizzle/spoon some of the praline stuff on the bottom layer before adding the second layer of bread. This recipe also works great if you make it in the morning and bake right away---it gets very puffy. Directions don't say so, but be sure to let it sit for 10-20 minutes prior to serving---it is EXTREMELY (almost dangerously) hot inside--and that sugar in the praline will burn the tender parts of your mouth! Walnuts can be subbed for the pecans....and be sure to MELT the butter for the praline topping....dark corn syrup will work for the light, too. Whole milk will work in the custard part, too (if you don't have half-n-half), altho' you lose the richness you benefit from the lower calories! We didn't use the Raspberry Syrup on this--altho' I do can my own r. syrup (we have our own berry patch)...this is so rich without the syrup! DEFINITELY A KEEPER!!! *Made for ZWT 3 Zingo Game*

 

[sch30]

absolutley the best!! I use 4 eggs instead of 8 because I dont like it so eggy. It tastes soooo good!!

 

[Molidol]

This is very yummy. This would be great to make when family is visiting as it is very filling. I don't like seeds so I strained the syrup so it would be seed-free. Thanks for posting.