Praline French Toast Casserole
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
-
French Toast
- butter, for the baking dish
- 1 loaf French bread (13 to 16 oz.)
- 8 large eggs
- 2 cups half-and-half
- 1 cup whole milk
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon grated nutmeg
- salt, a pinch
-
Praline Topping
- 16 tablespoons butter, at room temperature (2 sticks)
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon grated nutmeg
-
Raspberry Syrup
- 1 cup raspberry preserves, seedless
- 2 tablespoons raspberry liqueur, such as Chambord
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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