Sunday, July 26, 2009

baked french toast casserole.

Today after church, we had brunch at my parents house for church members who are embarking on a new project. In total, there was about 20 of us. We all brought something, isn't that the best way to do parties? It gives you a taste of lots of different yummny foods.

I made this.

From here.
Oh yes I did.

Here's the recipe for those interested:

Paula Deen's Baked French Toast Casserole


dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoon sugar
1 cup milk
8 large eggs
2 cup half-and-half
Butter, for pan
1 loaf French bread (13 to 16 ounces)
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

Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)


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.

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 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Prep Time: 20 minutes
Inactive Cook Time: 8 hours
Cook Time: 45 minutes
Difficulty: Medium
Yield: 6-8 servings

I know this sounds like a lot, but broken down into 2 days, it's really not. I loved it. Boy wants more a.s.a.p. :)

(Side Note: Anyone want some butter with this recipe?)

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