Slice bread into 3/4 inch slices. Butter a large casserole dish and arrange the slices in
layers, filling in the spaces.
In a separate bowl combine the eggs, milk, half and half, sugar, nutmeg, cinnamon, and
vanilla, whisking until mixed. Pour over the bread layers and cover tightly with plastic or
foil and refrigerate overnight.
Make the praline topping by combining all of the ingredients and microwave on high for
1 minute to blend well. Spread praline mix over the top of the egg and bread casserole.
Bake in 350 degree oven for 15 minutes, then loosely cover with foil so topping doesn't
burn, and cook for another 45 minutes, until the center is set.
Optional raspberry syrup- combine 1 cup seedless raspberry preserves, 3 tablespoons
water, and 2 tablespoons raspberry liquor, like Framboise. Heat in small saucepan over
medium until warm and of syrup consistency. Serve on the side.
Originally Submitted
9/19/2010
0 Out of 5 from
0 reviews
You can add this Praline French Toast Casserole recipe to your own private DesktopCookbook.
