The Wednesday Baker: PRALINE FRENCH TOAST CASSEROLE

This dish is from no other than my favorite, Ms. Paula Deen. I am at a loss of words to decribe this dish. Its just plain good! Rich, sweet and delicious............ Paula says she makes this sweet dish whenever her family asks. I have never made a casserole like this so I was in for a sweet surprise. I did make the raspberry topping which I loved. This dish even tasted great warmed up in the microwave the next day............. When I make this again I will make a couple of changes and I have explained in the directions. Enjoy, and happy baking andi

Paula Deen French Toast Casserole
serves 6-8 folks

butter for the baking dish

1 loaf French Bread (13 to 16 ounces)

8 large eggs

2 cups half and half

1 cup whole milk

2 TBSP sugar

1TBSP vanilla extract

1/2 tsp cinnamon

1/2 tsp nutmeg

pinch of salt

PRALINE TOPPING

2 sticks of butter, room temperature

1 cup packed light brown sugar

1 cup chopped pecans

2 TBSP light corn syrup

1/2 tsp cinnamon

1/2 tsp nutmeg

RASPBERRY SYRUP

1 cup raspberry preserves

2 TBSP of raspberry liqueur or orange juice

3 TBSP water

combine these ingredients in a small saucepan and stir until warm, remove from heat source and use in place of maple syrup.

Grease a 13x9 inch baking pan with the butter, *Cut the bread in twenty (20) 1 inch slices. Arrange the bread in the 13x9 inch pan. Arrange the slices in 2 overlapping rows in the buttered dish. (You could also cut the bread in fairly large chunks and put in the buttered 13x9 inch pan.) The reason I say this is I used a 13x9 inch pan and the mixture cooked over the top and made quite a mess in the oven, and smoke filled the house! Good thing my casserole was almost done. *Next time I make this, I will cut my bread in cubes. In a good size bowl add all the remaining ingredients, mix well and pour this custard over the top of the bread making sure all the pieces of bread get coated. Cover with foil and refrigerate overnight.

Next morning preheat the oven to 350 degrees. Make the praline topping:

In a medium bowl, combine the butter, brown sugar, pecans, corn syrup, cinnamon and nutmeg and blend this with a fork until combined. Spread this evenly over the top of the bread and bake for 45 minutes, or until lightly golden brown. Make the Raspberry Syrup to be served with the baked casserole.

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