Food Network: Baked French Toast Casserole

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Baked French Toast Casserole
Recipe courtesy Paula Deen

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
Dash salt
Praline Topping, recipe follows

Raspberry Syrup, recipe follows

Instructions
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.

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.

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:
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

Combine all ingredients in a medium bowl and blend
well. Spread over bread as directed above.

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

Combine ingredients in a small saucepan and place over
medium heat. Stir until warm and thinned out like syrup.