Name: Baked french toast casserole
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: American
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 light corn syrup; 1/2 tsp ground nutmeg; 1/2 tsp ground cinnamon; For the raspberry syrup; 250ml raspberry jam; 45ml water; 30ml raspberry liqueur

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.