Monday, March 19, 2012

Paula Dean's Praline French Toast Casserole

I love to cook, bake, really do ANYTHING in the kitchen! We have a sign-up sheet in our Sunday school class at church for breakfast, and we all alternate bringing breakfast for the class (usually once every month or 2)! It's always nice to have a little something to fill your tummy! I was looking through the Paula Dean cookbook to try to find an idea for something new and found her Praline French Toast Casserole. It is YUMMY, and a big hit! So, I made it again yesterday and decided to share it with you!

Gather all of your supplies!

Slice your French bread into 20 - 1" slices and layer in your buttered 9"x13" casserole dish.

Mix ingredients to pour over bread.

Blend well, but not too foamy.

Evenly coat bread slices, make sure to spoon between layers and in between pieces. Cover with foil and refrigerate over night.
Combine ingredients for Praline topping and mix well.

Evenly spread over bread slices and put in 350 degree oven for 45 minutes.

In the mean time combine raspberry preserves and orange juice in saucepan over medium heat. Stir until syrup like consistency.

You can pour the raspberry syrup over the dish (I leave it to be added, if they want it...some people might not like raspberries).

Ta Da! Yummy!
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:
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 orange juice


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 9X13 casserole 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.

Hope you enjoy this as much as we do!

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