Sunday Morning French Toast Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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THIS IS PAULA'S CASSEROLE. THIS IS GREAT TO SERVE ON SUNDAY MORNINGS OR FOR A LATE BREAKFAST DURING THE WEEKEND. I HAVE TRIED THIS ONCE AND MY 21, 18 AND 7 YR OLD WENT CRAZY FOR IT.. MAKE IT SATURDAY NIGHT, REFRIGERATE THEN STEP INTO THE KITCHEN SUNDAY MORNING AND POP THIS BABY IN THE OVEN! Read more ! ENJOY! Ingredients:
1 loaf french bread (13 to 16 ounces) |
butter, for pan |
large eggs |
2 cup half-and-half |
1 cup milk |
2 tablespoon 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 |
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. |
Directions:
1. 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.
2. 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.
3. MAKE SURE TO SOAK THE BREAD WELL AND USE PLENTY OF BUTTER IN THE BOTTOM OF CASSEROLE DISH AND ON THE SIDE.
4. 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
5. YOU DONT HAVE TO SERVE WITH THE RASBERRY SAUCE BUT MAKE SURE TO DO THE PRALINE TOPPING.. OMG! ITS TO DIE FOR..
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