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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Paula Deen Baked French Toast Casserole Recipe

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This recipe for Paula Deen Baked French Toast Casserole is from Steve & LaDawnya's Food Love Story, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
dash salt
1 teaspoon divided ground nutmeg
1 teaspoon divided ground cinnamon
1 tablespoon vanilla extract
2 tablespoons sugar
1 cup milk
8 large eggs
2 cups half and half
1 loaf (13 to 16 oz) French bread
1/2 lb plus more for pan butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur
Directions:
Directions:
Directions
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 9X13 casserole dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon 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 °F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:

Combine butter, brown sugar, pecans, light corn syrup, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:

Combine raspberry preserves, water and liqueur in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

 

 

 

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