Baked French Toast Casserole

Katie always comes up with these amazing french toast recipes. I just had to try my hand at one. Plus, it was "breakfast for dinner" night at small group, so this sort of food was perfect.

I found a recipe from by Paula Deen on foodnetwork.com and thought I'd give it a try.

It was ok. It got pretty good reviews from our friends but I wasn't crazy about it. I think Katie's creme brulee french toast is MUCH better!! With all the nuts this one reminded me of fall and I think it would have been good with some kind of apple cinnamon syrup (do they make that??) instead of the raspberry syrup (which I bought, I didn't make it) that the recipe calls for.

Since there is a french toast recipe I like better, I doubt I'll make this one again, not because it was that bad, but because there is something much better out there. (Katie, I love your creme brulee french toast, can you tell??)

Baked French Toast Casserole by Paula Deen

* 1 loaf French bread (13 to 16 ounces)
* Butter, for pan
* 8 large eggs
* 2 cups half-and-half
* 1 cup milk
* 2 tablespoons sugar
* 1 tablespoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* Dash salt
* Praline Topping, recipe follows
* Raspberry Syrup, recipe follows

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 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

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 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

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Praline Topping:

* 1/2 pound (2 sticks) butter
* 1 cup packed light brown sugar
* 1 cup chopped pecans
* 2 tablespoons light corn syrup
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:

* 1 cup raspberry preserves
* 3 tablespoons water
* 2 tablespoons raspberry liqueur (recommended: Framboise)

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.