Overnight French Toast

1/2 cup butter, melted (1 stick)
12 - slices Texas toast or any leftover bread
1 - cup brown sugar
1 - tsp cinnamon
1/4 - tsp nutmeg
1/2 - cup chopped pecans (optional)
1 - tsp vanilla extract
5 - eggs
1 1/2 - cups milk

Melt butter and pour in a 9x 13 . Mix together brown sugar, cinnamon, nutmeg and if nuts if you are using them. Whisk eggs, milk & vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half brown sugar mix over the bread. Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight. In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes. Then uncover and bake 15 more minutes french toast bake should be browned and set. I like to remove mine from the oven and pour some maple syrup on top and place back in the oven to caramelize for about 5-7 minutes.

Joan's Raspberry-Sour Cream Pie

2 9-inch unbaked pie crusts
3 eggs
1 3/4 c sour cream
1 1/2 tsp vanilla extract
1 1/2 c sugar
1/4 tsp salt
1/2 c flour
4 c raspberries

TOPPING
3/4 c brown sugar
3/4 c flour
3/4 c chopped pecans or walnuts
3 T butter, chilled

Make topping: mix brown sugar, flour, and chopped nuts. Cut in butter until crumbly.

Beat eggs until light and lemon colored. Whisk in sour cream and vanilla. Combine sugar, flour, and salt, and then stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts. Bake in 400 degree oven for 30-35 minutes, until center begins to set. Sprinkle with topping and return to oven for 10-15 minutes, until topping is golden brown. Cool before serving.