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Paula Deen Baked French Toast Casserole Recipe

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This recipe for Paula Deen Baked French Toast Casserole, by , 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!

Contributor:  
Contributor:  

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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