Praline French Toast Casserole

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“In ‘Paula Deen’s Southern Cooking Bible’”
1hr 30mins

Ingredients Nutrition


  1. Grease a 13 x 9 inch baking dish generously with butter.
  2. Cut the bread crosswise into twenty 1-inch thick slices.
  3. Arrange the slices in two overlapping rows.
  4. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt.
  5. Beat with a whisk until the custard mixture is blended but not too foamy.
  6. Pour the custard over the bread slices, making sure they all are covered evenly.
  7. Spoon some of the custard in between the slices.
  8. Cover with foil and refrigerate overnight.
  9. The next day, preheat the oven to 350 degrees.
  10. Meanwhile, prepare the praline topping: in a medium bowl, combine the butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg; blend well with a fork.
  11. Spread the topping evenly over the bread slices.
  12. Bake until puffed and lightly golden, about 45 minutes.
  13. Meanwhile, make the raspberry syrup: in a small saucepan, heat the preserves, liqueur, and 3 tablespoons water over medium heat.
  14. Stir until warm and thinned out to a syruplike consistency.
  15. Serve the French toast casserole drizzled with the raspberry syrup.

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