Baked french toast casserole

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Ingredients

  • 1 loaf French bread (370 - 450 g)
  • 250g butter, plus more for pan
  • 8 large eggs
  • 500ml cream
  • 250ml milk
  • 1/2 tsp ground cinnamon
  • 1 tbsp vanilla essence
  • 1/2 tsp ground nutmeg
  • 2 tbsp granulated sugar
  • Dash salt

  • For the praline topping:

  • 100g chopped pecans
  • 200g packed light brown sugar
  • 2 tbsp golden syrup
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon

  • For the raspberry syrup:

  • 250ml raspberry jam
  • 45ml water
  • 30ml raspberry liqueur

Use imperial measurements

Method

How to make Baked french toast casserole

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 18 by 24-cm flat baking dish in 2 rows, overlapping the slices.

2) In a large bowl, combine the eggs, cream, 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.

3) The next day, preheat oven to 180C/Gas Mark 4. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with raspberry syrup.

For the praline topping:

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

For the raspberry sauce:

1) Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

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