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Praline French Toast Casserole

In ‘Paula Deen’s Southern Cooking Bible’

Ready In:
1hr 30mins
Serves:
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ingredients

directions

  • Grease a 13 x 9 inch baking dish generously with butter.
  • Cut the bread crosswise into twenty 1-inch thick slices.
  • Arrange the slices in two overlapping rows.
  • In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt.
  • Beat with a whisk until the custard mixture is blended but not too foamy.
  • Pour the custard over the bread slices, making sure they all are covered evenly.
  • Spoon some of the custard in between the slices.
  • Cover with foil and refrigerate overnight.
  • The next day, preheat the oven to 350 degrees.
  • Meanwhile, prepare the praline topping: in a medium bowl, combine the butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg; blend well with a fork.
  • Spread the topping evenly over the bread slices.
  • Bake until puffed and lightly golden, about 45 minutes.
  • Meanwhile, make the raspberry syrup: in a small saucepan, heat the preserves, liqueur, and 3 tablespoons water over medium heat.
  • Stir until warm and thinned out to a syruplike consistency.
  • Serve the French toast casserole drizzled with the raspberry syrup.
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@ratherbeswimmin
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@ratherbeswimmin
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"In ‘Paula Deen’s Southern Cooking Bible’"
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    In ‘Paula Deen’s Southern Cooking Bible’
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