Ingredients: |
Ingredients: 1 loaf French bread (13-16 oz)
butter, for pan
8 large eggs
2 cups half and half
1 cup milk
2 tbsp sugar
1 tbsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
dash salt
Slice French bread into 20 slices, 1-inch thick each. Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping the slices.
Praline Topping (for French toast)
1/2 lb (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tbsp light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread topping evenly over bread.
Raspberry Syrup (for French toast)
1 cup raspberry preserves
3 tbsp water
2 tbsp raspberry liqueur (recommended: Framboise)
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
|
Directions: |
Directions:French Toast:
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˚. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry syrup. |
This recipe for Baked French Toast Casserole is from