Ingredients

Directions

1. Slice French bread into 20 slices, 1-inch thick each.
2. Arrange slices in a generously buttered 9x13" flat baking dish in 2 rows, overlapping the slices.
3. In large bowl combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with rotary beater or whisk until blended, but not too bubbly.
4. Pour mixture over bread slices, making sure all are covered evenly with milk-egg mixture.
5. Spoon some of the mixture in between the slices.
6. Cover with foil and refrigerate overnight.
7. The next day, preheat oven to 350 degrees.
8. Spread praline topping evenly over bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry syrup.
9. Praline topping: (2 sticks) butter, 1 cup packed light brown sugar, 1 cup chopped pecans, 2 tablespoons light corn syrup,
10. 1/2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg
11. Combine all ingredients in medium bowl and blend well.
12. Spread over bread as directed above.
13. Rapsberry syrup: 1 cup raspberry preserves, 3 tablespoons water, 2 tablespoons raspberry liqueur
14. Combine ingredients in small saucepan and place over medium heat.
15. Stir until warm and thinned out like syrup.

Source: Paula Deen