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Praline French Toast Casserole Recipe


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      Praline French Toast Casserole

Category   Breakfast - Brunch
Sub Category   None
Servings   8

1 loaf challah or french bread
8 large eggs
1 1/2 cups half and half
1 1/2 cups milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
dash of salt
3/4 cup (1 1/2 sticks) melted butter
3/4 cup brown sugar
3/4 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

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.

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