Ingredients Jump to Instructions ↓

  1. 1 loaf French bread (13 to 16 ounces) Butter, for pan

  2. 8 large eggs

  3. 2 cups half-and-half

  4. 1 cup milk

  5. 2 tablespoons sugar

  6. 1 tablespoon vanilla extract

  7. 1/2 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Raspberry Syrup, recipe follows

  8. 1/2 pound (2 sticks) butter

  9. 1 cup packed light brown sugar

  10. 1 cup chopped pecans

  11. 2 tablespoons light corn syrup

  12. 1/2 teaspoon ground cinnamon

  13. 1/2 teaspoon ground nutmeg

Instructions Jump to Ingredients ↑

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

  2. 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.


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