Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.