Paula Deen’s Baked French Toast Casserole-Rasberry Syrup

Submitted by Danny Sneade

"I saw Paula make this on her TV show. I made it and it was absolutely wonderful. Rave reviews from guests. If you want something that will knock your socks off, try it next weekend."

 

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

ingredients

• 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)

• 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 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.

Reviews

[p m.2162]

Christmas morning,being not at all awake,I accidentally combined the preserves in with the praline mixture and then baked it. What i thought would be a total flop is delish. Kids went nuts over it. We make it this way every holiday. Kids love to have blueberry preserves instead of raspberry. We've also used italian instead of french bread. The most important thing is to refrigerate it for atleast 6 hours or it wont be as yummy. No need for syrup.