|
Slice French bread into 20 slices, 1-inch thick each. Arrange slices in a gererously buttered 9x13 casserole 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 minuyrd, until puffed and lightly golden. Serve with Raspberry Syrup
|
