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AWESOME HOLIDAY RECIPE

FRENCH TOAST CASSEROLE

1 loaf Challah bread (16 ounces), cubed
7 eggs
2 cups Half-and-Half
3/4 cup milk
3-4 tablespoons granulated sugar (depends on how sweet you want it)
2 heaping teaspoons vanilla extract
1/3 cup raisins (optional)
1 teaspoon ground cinnamon
¼-1/2 teaspoon nutmeg
Dash salt
Top with: Praline Topping, recipe follows

Cut bread into cubes. Put ½ of the cubes into a well-buttered 9 by 13-inch flat baking dish. 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 ½ mixture over the cubes, then layer rest of cubes and rest of liquid on top. Coat all well with egg mixture. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. You can prepare Praline Topping the evening before and store in refrigerator. Warm topping just until spreadable (in microwave) and spread evenly over the bread and bake for 40-45 minutes, until puffed and lightly golden. Serve with maple or raspberry syrup.

Praline Topping:
1 stick butter
1 cup packed light brown sugar
1+ cup chopped toasted pecans (1-1/4 cup)
3 tablespoons light corn syrup (heavy tablespoons)
1 teaspoon ground cinnamon
¼-1/2 teaspoon nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole. Can be served with Raspberry Syrup, but I thought the casserole was fine without syrup.

Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.