French Toast Casserole

So, my camera broke right after our camping trip at the beginning of the month and I have been lost without it. I have been eyeing one of these for a while now, but I just don't know if I can fork over that kind of money at this time. Plus, Ashley's dad and his wife, Sue, just gave us a new Flip video recorder, so maybe that will do in the meantime...we will see. Anyhow, for Father's Day, I made a French Toast Casserole, courtesy of Ms. Paula Dean and wanted to share it with you. It was pretty easy and quick to make and was delicious! Not only did Ash and I devour it, but my kids loved it too. Enjoy!

Baked French Toast Casserole
Ingredients:
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)

Directions:
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.

Servings: 6-8 servings
Prep Time: 20 minutes
Cook Time: 8 hours 45 minutes

{I made the casserole exactly as it is written, the only modification I made was to skip the raspberry liquor in the sauce, and that is only because I was too lazy to make an extra trip to the liquor store! :) However, I'm sure it is worth it!}