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French Toast Casserole Recipe

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This recipe for French Toast Casserole, by , is from Calvary Chapel Myrtle Beach Cookbook, 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!

Dolly Galioto


18-20 slices of French bread 1 thick cut into quarters
9 large eggs
2 cups half & half
1 cup milk
2 T. sugar
1 T vanilla
t ground cinnamon
t ground nutmeg
Dash of salt
1 carton of blueberries or raspberries
Butter (enough to coat pan)

Praline topping:
pound butter, softened
2 T light corn syrup
1 c packed lt. brown sugar
t ground cinnamon
1 c chopped pecans
t ground nutmeg

Raspberry syrup:
1 c raspberry preserves
3 T water
2 T raspberry liqueur (optional)

Cover bottom of greased 13x9 or foil pan with bread pieces (1st layer). In a large bowl, combine eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg & salt and beat until blended but not too bubbly. Pour mixture over 1st layer of bread and sprinkle with berries. Do second layer the same way. Be sure all bread is soaked. Cover with foil and refrigerate overnight. Day 2: 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.

Praline Topping:
Combine all ingredients in a med. bowl & blend well. Spread over bread.

Raspberry Syrup:
Combine ingredients in a small saucepan and place over med heat. Stir until warm & thinned like syrup.




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