Ingredients
-
-
-
1
-
8
-
2
-
1
-
2
-
1
-
1/2
-
1/2
-
-
-
16
-
1
-
1
Directions
Praline French Toast Casserole, In Paula Deens Southern Cooking Bible, In Paula Deens Southern Cooking Bible
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Steps
|
1
Done
|
Grease a 13 X 9 Inch Baking Dish Generously With Butter. |
|
2
Done
|
Cut the Bread Crosswise Into Twenty 1-Inch Thick Slices. |
|
3
Done
|
Arrange the Slices in Two Overlapping Rows. |
|
4
Done
|
in a Large Bowl, Combine the Eggs, Half-and-Half, Milk, Sugar, Vanilla, Cinnamon, Nutmeg, and Salt. |
|
5
Done
|
Beat With a Whisk Until the Custard Mixture Is Blended but not Too Foamy. |
|
6
Done
|
Pour the Custard Over the Bread Slices, Making Sure They All Are Covered Evenly. |
|
7
Done
|
Spoon Some of the Custard in Between the Slices. |
|
8
Done
|
Cover With Foil and Refrigerate Overnight. |
|
9
Done
|
the Next Day, Preheat the Oven to 350 Degrees. |
|
10
Done
|
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. |
|
11
Done
|
Spread the Topping Evenly Over the Bread Slices. |
|
12
Done
|
Bake Until Puffed and Lightly Golden, About 45 Minutes. |
|
13
Done
|
Meanwhile, Make the Raspberry Syrup: in a Small Saucepan, Heat the Preserves, Liqueur, and 3 Tablespoons Water Over Medium Heat. |
|
14
Done
|
Stir Until Warm and Thinned Out to a Syruplike Consistency. |
|
15
Done
|
Serve the French Toast Casserole Drizzled With the Raspberry Syrup. |
