Melt the first three ingredients in a 9 x 13 inch casserole dish.
Turning the pan width-wise, layer one and a half loaves of cinnamon
raisin bread slices in three columns like dominos, usually seven slices
per row.
In a large bowl, beat six eggs and add two cups milk, two cups cream,
1/3 cup sugar, 1 tbsp. "Rose & Ivy" vanilla and 1/2 teaspoon salt, then
stir.
Pour slowly over bread, cover with aluminum foil and refrigerate
overnight.
Bake covered at 350 degrees for forty-five minutes and uncovered for
fifteen minutes.
Invert onto large serving platter so that praline sauce is on
top.
Then top with more "Rose & Ivy" Pecan Praline Dessert topping.
