Baked French Toast Casserole

Ingredients

• 0.5 pound butter 2 sticks
• 8 servings butter for pan
• 2 tablespoons plus light
• 8 large eggs 
• 13 ounces bread french
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground nutmeg 
• 2 cups half-and-half 
• 1 cup brown sugar light packed
• 1 cup milk 
• 1 cup pecans chopped
• 2 tablespoons raspberry liqueur recommended: Framboise
• 1 cup raspberry preserves 
• 1 Dash salt 
• 2 tablespoons sugar 
• 1 tablespoon vanilla extract 
• 3 tablespoons water 

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil

Directions

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.
2. 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.
3. 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.
4. The next day, preheat oven to 350 degrees F.
5. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.
6. Serve with Raspberry Syrup.
7. Combine all ingredients in a medium bowl and blend well.
8. Spread over bread as directed above.
9. Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.