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Baked French Toast Casserole
Recipe courtesy Paula Deen Show: Paula's Party Episode: Lovin' Spoonfuls Overall User Rating: 
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Yummmmmmmmmmmmmmm!!!!
06/12/2008 at 10:34am
User: andrea from yorktown, VA User Rating:
I made these for an office breakfast and they were a huge hit. I did make a few adjustments to the recipe, though. Instead of immersing the bread in the egg mixture, I simply dunk them and then spoon a little of the mixture on top. This seems to alleviate the soggy centers that so many reviewers have complained about. I also halved the amount of vanilla extract and added almond extract in its place. For the topping, I cut the amount of butter by about a forth. It baked up nicely and made for a truly decadent breakfast. I will most certainly make it again for Father's Day. Thanks, Paula. :)
Excellent!
06/08/2008 at 12:23pm
User: Jodie from Spring Valley, CA User Rating:
I even made it lower calorie by using egg beaters for the eggs, fat free 1/2 and 1/2, skim milk, and Pam for greasing the pan. It was incredible and I got rave reviews--the day of and the following day when I took leftovers into work. Just as good the 2nd day (my husband claimed it was even better).
Great for a crowd!!
05/31/2008 at 02:36pm
User: Chanelle from Beaufort, SC User Rating:
This recipe is delicious. Just got done eating it for the first time and was very pleased. Plan on preparing for Christmas morning since it makes so much. A little soggy but can be fixed with not so much set-up time!!
Baked French Toast Casserole
05/21/2008 at 01:47pm
User: Donna from Hudson, CO User Rating:
WOW it was amazing!! My daughter has been asking me to make a French Toast Casserole from a recipe that I haven't been able to find in years. This one is even better. Just in time for her birthday!! Thanks Paula you saved the day!!
yummy and not soggy
05/12/2008 at 12:43am
User: Anonymous User Rating:
I tried this for mother's day today. It was perfect because I had time yesterday, but not as much today to cook. I took the advice of several on this board and dipped the bread pieces in the egg mixture instead of pouring it over. I halved the egg mixture and had exactly enough for the loaf of bread in the dish. The next time, I will layer less and have the bread pieces more flat in the dish, so the whole bread gets crispier. Some the part that was laying underneath was not as crispy, but that's the way French Toast is usually (less crispy in the middle). I also spread the pecan mixture in between the pieces as well, and we did use a little bit of butter pecan syrup to flavor. It was a nice sweet treat with our meal. Great with berries as well!
waste of time
04/27/2008 at 03:57pm
User: Terry from Diamond, IL User Rating:
This did not turn out good, it turns out very soggy and pretty much flavorless. The cooking time is not accurate either, I had to cook it for an additional 15 mins and it still turned out soggy.
too much butter
04/17/2008 at 02:27pm
User: Anonymous User Rating:
Use half the amount of cream and half the amount of butter in the praline topping and you won't end up with soggy yellow bread. You can also remove the corn syrup. Wsy too sweet for us.
The talk of my Easter Brunch!!
04/13/2008 at 07:20pm
User: laural from los angeles, CA User Rating:
This had to be one of the easiest recipe that I've ever made. I increased the recipe to feed 30. Who the reviews I received from my guests!! This is a keeper. Thanks!
delish
04/01/2008 at 04:20pm
User: Cara from Hamden, CT User Rating:
I have been making this for Easter brunch for 3 years running and it's always a hit. Because I have so much food for brunch I make it without the topping and it's still great. I have made it with the topping too and it is unbelievable with that!
Great recipe but needs changes
03/30/2008 at 06:09pm
User: Tessa from Covina, CA User Rating:
The flavor is wonderful in this dish, however, I actually cut my french bread into 1-inch slices and that was way too thick. I had to use a larger dish because they didn't fit in a 9 x 13 one. And because the bread was so thick, it was still soggy in the middle and bottom. Next time I make this, I'm going to use a loaf of already sliced french bread & use less of the egg mixture.
best breakfast I've ever eaten
03/23/2008 at 07:38pm
User: jen from stamford, CT User Rating:
I made this recipe for today's Easter bruch along with many other dishes. This is by far the best breakfast dish I have ever made or even eaten! It was easy to get ready this morning, because of the preparation the night before. I cut the half and half down to 1 1/2 cups and the milk to 3/4 of a cup. I also dipped each slice of bread before placing it in the pan. For the praline topping, I cut the butter back to 1 1/2 cups. Everyone raved about this dish. It is decadent and delicious. Certainly not something to eat on a regular basis, but I will be making this for special occasions from now on!
Wow...what a dish!
03/21/2008 at 11:34pm
User: Kimberly from Winooski, VT User Rating:
This dish was EXCELLENT! Very Very Easy to make. I will be making this again. Maybe with Cinn & Rasin Bread....
check your oven temperature
03/19/2008 at 10:01pm
User: sheri from Carmel, IN User Rating:
I looked at the reviews and there is no doubt that this is a very tasty recipe. It was consistant with the negative reviews that sogginess was an issue. While recipe problems is not an issue given the huge number of positive respones, it is not, I believe, cook error but rather a problem with oven temperatures. No one in the reviews has mentioned oven calibration as a factor. Many of you may not have your ovens set correctly. While the temperature you are setting it to follows recipe guidelines, you may have to make sure that your oven is cooking at the correct temperature. Put a thermostate in your oven and test it to make sure it is getting hot enough. I have make this recipe and I agree with the majority or the reviews that is it a great receipe. And those that didn't like it were consistant that the problem was a soggy issue. Check you oven temperature and make the recipe again. You cannot go by the degree temperature that you turn the control know too. It must be calibrated correctly. Check back in your owners manual to do that and you will find that your review is consistant with the majority once you make it again.
Great for Brunch
03/13/2008 at 12:33am
User: Annie from Lasning, MI User Rating:
I don't like to rate recipes until I have made them exactly as the recipe say and then another time with my adjustments. If anyone saw her make this on tv, they would have noticed that this recipe was floating in butter! Everybody knows this seet woman loves her butter and pecans among other things. LOL I wanted to taste the recipe the way she made it and we found that 1/2 a pound of butter was just over kill so the next time I made it this is what I did. I used nonstick spray instead of butter in my pan for starters. I poured the egg mixture in slowly over my day old bread to see how much it would absorb. ( I've made this several times now and each time is different. Too much on your bread and it turns into a bread pudding glob instead of french toast so you have to watch how much you put in the pan!) I did make sure there was a little extra and put it in the fridge over night but that was only about six hours instead of eight. I omitted the corn syrup and cut the butter by half. I used more cinnamon and nutmeg and served with a mixture of fresh berries and a little whip cream instead of syrup ( my two year old preference) and Our family loves it. It's a great recipe to inspire cooks in the kitchen to create family favorites. It's not like Ms. Paula is gonna come knock on your door and spank you for not following her recipe to the T. Have fun with your food and enjoy it! Love your family and give them good food! Annie
Fantastic
03/12/2008 at 03:07pm
User: teri from brandon, MS User Rating:
I've made this several times and my family absolutely adores it. It's so simple to make at night and when I wake up I just pop it in the oven.
fantastic!
03/09/2008 at 09:11am
User: Julie from Reston, VA User Rating:
I was having the girls over for brunch and was looking for a simple to prep, simple to make meal. With the prep, this was so easy and elegant, I looked like a really capable cook. Additionally, I was able to concentrate on my guests instead of the meal. I do admit that I used less butter and brown sugar in the praline topping in order to lower the overall calorie count, but otherwise. Simple to make, easy to serve.
AWESOME
03/09/2008 at 08:12am
User: Robyn from Tega Cay, SC User Rating:
Absolutely tasty, not too sweet, covers it all for a breakfast treat, easily put together too !
WOW! Terrific!
03/02/2008 at 12:25pm
User: Tonya from Saint Marys, KS User Rating:
Served this for husband and adult children -- everyone LOVED it! The raspberry sauce was just perfect topping! Tasted like a dessert! And so easy to make. Daughter and daughter in law both took home the recipe!
Amazing & Easy- Keeper!! 5+ Stars
02/26/2008 at 03:21pm
User: ANGIE from Pleasanton, CA User Rating:
This recipe was the winner of a taste test of 2 recipes that I made for my co-workers, they all voted for this recipe! The praline topping was the dealmaker. [1 person said it was soggy for her.] I then made this for my Tahoe snow weekend getaway. I had the breakfast duty to feed 10. They all raved! Served w/frech blueberries, raspberries and strawberries along w/chicken-apple sausage & bacon. Made it the nite before and adjusted based on previous reviews: Decreased eggs to 6 Decreased the following: 1 1/4 C fat-free half&half 3/4 C 1% milk Used heaping 1/2 t of cin/nutmeg Cubed french bread day before & add some leftover cinnamon-raisen bread.. [day-old bread] Poured egg mixture and turned over pieces of bread to get all wet. No extra egg mixture was left in the morning. Made praline mixture nite before with changes: 1 stick maple syrup instead of corn [didn't have] 1 t ea cin/nutmeg [Will try Raspberry syrup was great did not have the liqueur so made it without..it tasted great. Leftovers are great too.. cold or warm.
Baked French Toast Casserole -- Yummm
02/19/2008 at 04:26pm
User: Anonymous User Rating:
Served for Christmas morning breakfast. Rich and delicious. A hit with everyone at the table!
Really Tasty. Would make minor adjustment
02/09/2008 at 02:30pm
User: andrew from slc, UT User Rating:
I found this recipe to be easy to make, and really good to eat. I would make the following changes. Next time, I'm going to reduce the butter in the topping. I'm also going to use a baking sheet so I can put the bread in a single layer. I believe using a baking sheet will eliminate the bottom slices of bread from becoming overly soggy. Otherwise, wow.
Scrumptuous
01/29/2008 at 05:22pm
User: Carla from O'Fallon, IL User Rating:
I never knew there was a such thing as Baked French Toast Casserole until a friend made it. I thought I had died and gone to heaven.
sweet tooth
01/29/2008 at 04:30pm
User: AMBER from FRESNO, CA User Rating:
I have the biggest sweet tooth I know. I made this over the weekend while the in-laws were in town and it was a little much. You really need something salty to even it all out. Great taste...just a little much
Unbelievable!
01/26/2008 at 07:43pm
User: SANDI from averill park, NY User Rating:
I cut the butter back to 1.5 sticks and added vanilla to the praline mixture. I sprayed the pan with non stick spray and baked the recipe as it called for in the original recipe. It was outstanding! The crunchy crust and the sides are to die for! It fed my family of 4 guys and myself and there were left-overs. Great recipe Paula.
Soggy French Toast
01/06/2008 at 02:00pm
User: Dorothy from Navarre, FL User Rating:
First I will start with the positive thing about this recipe--the taste and flavor were fabulous. The negatives are that it was soggy, soggy, soggy. Plus, it baked over the pan and created a sticky mess in my oven that took 1/2 hour to clean up, not to mention the smoke in the kitchen that spread throughout the house. I followed the recipe exactly, and I am not a novice cook. If I were to try this again, some changes are definitely in order, starting with probably cutting the egg mixture back to about 1/2 and cutting the butter on the praline spread to 1/2. That just might work.
Knockout
01/01/2008 at 01:45pm
User: Katharyn from Leesburg, GA User Rating:
I was worried after reading the one or two "soggy" reviews, but had faith in the overwhelming positive reviews. I am now convinced that if this ever comes out soggy, it is the fault of the cook. Mine was PERFECT, crispy crunchy heaven on the outside, soft but done like a doughnut on the inside. Tweakings: went down to 7 eggs, used 2% milk for all but 1/2 cup of the half'n'half, and made certain to pour off most of the leftover liquid before baking. I also, like others, cut the butter down to one and a half sticks. To be certain the bottom was nicely browned, I covered the top with foil after 45 minutes and went 5 more. My sweet tooth children, two teens one adolescent, devoured it WITH NO SYRUP. Just a sprinkle of powdered sugar. I served it with fresh strawberries, coffee, and mimosas. Can't say enough: A KNOCKOUT. Go, Paula, you magic woman you.
Brunch Success
12/31/2007 at 01:50pm
User: Donna from Mineola, NY User Rating:
I made this recipe for a brunch without having tried it before. It was fabulous! Wouldn't change a thing!
Irish EyesSparkle
12/28/2007 at 01:36am
User: Laurie from Argyle, NY User Rating:
Amazing recipe! I made it for our Christmas brunch it was a hit!
Fantastic Christmas Breakfast
12/26/2007 at 08:37am
User: Anonymous User Rating:
An absolute joy to wake up to - easy to prepare and easy to cook. More of a "set it and forget it" meal. Who could ask for anything more? :)
Terrible!
12/25/2007 at 03:59pm
User: Anonymous User Rating:
This was awful. The toast was mushy in the middle and hard around the outside. The pieces all stuck together. I made this for Christmas breakfast and it was a complete disaster!
Yum!
12/25/2007 at 01:45pm
User: jean from mcmurray, PA User Rating:
Made this for Christmas morning and everybody loved it!
Awesome!
12/23/2007 at 11:55am
User: KAREN from Lynnwood, WA User Rating:
I have made this recipe three or four times now, and with out fail it creates one happy family! It is officially now a traditional family breakfast for special occasions.
AWESOME!!!!
12/19/2007 at 11:12am
User: Adalie from Louisville, KY User Rating:
This is awesome!!!! I just made this for our staff Christmas breakfast. We have over 100 people and there wasn't a single serving left!!! Everyone wants the recipe I can't wait to make this on Christmas morning! The only thing I did different was that I poured out the extra mix that wasn't soaked up by the bread before I baked it.
Amazing - Croud Pleaser!
12/18/2007 at 09:50am
User: MICHELLE from STROUDSBURG, PA User Rating:
This is a great recipe for overnight french toast. Great to make around the holidays! I use potato bread (8-10 slices overlapped) instead of french bread since I think it adds a great flavor to french toast. The first time I made it I made the praline topping as instructed and while everyone loved it, they said it was very sweet. I just made it again last week and only made half the praline topping - it was amazing! Everyone came back for seconds and thirds! I honeslty have not tried the raspberry sauce since I never thought it needed anything else!
EXCELLENT
12/13/2007 at 06:36pm
User: Denise from Sanford, ME User Rating:
This is a great recipe - very easy, and wonderfully tasty - with or with out toppings. I make it each Christmas eve so I can just put it in the oven Christmas morning, while the kids are opening their stockings.
Big Hit at Dad's Birthday Party!
12/09/2007 at 04:03pm
User: Dawn from Albuquerque, NM User Rating:
Had this today for a brunch for my Dad's birthday. The pan is empty and everyone loved it! I did the adjustments as several reviewers recommended, plus a couple ingredient changes for a lactose intolerant family member. I used a french baguette, 5 eggs, 1 1/2 cups of non-dairy creamer and 3/4 cups of milk. I cut the bread in 1 1/2 inch slices. I poured the mixture over the bread, less 2/3 cup. The next morning the bread soaked up almost all the mixture. For the spread I used 1 stick of margarine. Living in high altitude I baked it at a higher temperature, 375 for 40 minutes, left it in the oven to keep warm after I turned it off. It was perfect. Made the house smell wonderful! Thank you, Paula! Will definitely use your recipes again!
Delicious, sweet and easy!
12/03/2007 at 11:38am
User: Danielle from Cape Coral, FL User Rating:
I tripled this recipe and made it for a large group of men and they loved it. My tip: Don't pour all the egg mixture on the bread until you see how it is soaking it up. If you have too much egg mixture, you'll have to bake it longer.
Office Winner
11/27/2007 at 01:53pm
User: Millard from Paicines, CA User Rating:
Wonderful flavor and easy to prepare. I baked it 3 hrs. before serving and kept it in a insulated container. It was perfect. It was a giant hit at our office breakfast.
best recipe ever
11/26/2007 at 09:38pm
User: estella from lafayette, LA User Rating:
I have made this recipe on several occasions and everyone raves about it. The last person served it for a dinner buffet for a card party. It's so good you don't need syrup.
Great brunch dish
11/22/2007 at 03:04pm
User: Stacie from Lakewood, CO User Rating:
Really easy and not too sweet, surprsingly!
baked french toast
11/17/2007 at 10:57pm
User: Judy from No Mankato, MN User Rating:
This was such a hit with my children adn grand children i could have made 2 times as much and they would have eaten it all thank you. Judy Jobe Mankato,Mn
Absolutely Amazing!
11/12/2007 at 01:13am
User: Sue from Blasdell, NY User Rating:
This is the single most requested dish at our church. We just had a breakfast recently, and our food service director made enough of this for approximately 200 women. It is sooooooo delicious!!
To Die For!
09/07/2007 at 04:42pm
User: REc y from Springfield, MO User Rating:
We prepared this recipe while on a family get-away in a cabin. It was absolutely WONDERFUL! It was so moist -- no syrup was necessary. Just delicious!
great french toast
08/29/2007 at 09:57am
User: Anonymous User Rating:
as usual great recipe.
This recipe is easy & yummy!
08/27/2007 at 06:40pm
User: Charrel from Woodland, CA User Rating:
This is by far the best overnight french toast recipe I have ever tried. Very much worth trying.
awesome
08/25/2007 at 01:05pm
User: Anonymous User Rating:
this is awesome
Yummy
08/22/2007 at 05:07pm
User: Caroline from Los Angeles, CA User Rating:
YUMMY this is the best brunch dish!!!
Mushy nutmeggy!
08/19/2007 at 04:44pm
User: Aimee from Seward, AK User Rating:
I followed this recipe exactly. It turned out too mushy on the inside, the crust was the nicest part. The nutmeg was overpowering! If you make this dish I wouldn't put nutmeg in the praline toppin and put 1/2 the amount in the egg mixture. I used a Nagoonberry syrup I made from the wild Nagoonberries that are very rare but available in my area.
Great for a group!
08/03/2007 at 02:59pm
User: Anonymous User Rating:
I made this the night before a brunch I had to attend - it was great to not have to stress over cooking the morning of, and the pecan topping was awesome.
HOLY YUMMY, BATMAN!!!
07/20/2007 at 09:14pm
User: Jennifer from Petoskey, MI User Rating:
I can't even tell you how good this is. It's like eating custard and bread pudding in one dish,and the topping is warm, buttery, sweet, and crunchy. All of that and it's breakfast. It is officially my favorite breakfast and I always make it for company. Everyone loves it!!!
family favorite
07/20/2007 at 01:27pm
User: Ellen from Chicago, IL User Rating:
this recipe has become my family's special holiday breakfast treat. it's also the recipe that i give away at wedding showers for the bride's recipe collection. this dish is phenomenal and worth the time you have to wait to eat it! one way to cut calories...replace the half and half with 1% milk...you won't even notice the difference!
Loved it!
07/13/2007 at 09:05pm
User: Kathy from Naples, FL User Rating:
I made this for work the other day and it was a hit! Everyone loved it!
WOW breakfast
06/30/2007 at 08:00pm
User: Judi from Floral City, FL User Rating:
I have made this Breakfast a number of times, and it ALWAYS gets rave reviews from everyone. It is really easy and tastes great. The directions are easy to follow and turn out great! Thanks Paula
Awesome
06/17/2007 at 01:01am
User: Paula from redlands, CA User Rating:
I have made this for Father's Day Brunch 3 years in a row and everyone goes bonkers over it!
Amazing!
06/04/2007 at 10:41pm
User: Valerie from Dimondale, MI User Rating:
My family and I love this recipe... we'll never have regular french toast again! Really something you should try. :)
Fantastic
05/28/2007 at 09:30pm
User: Malinda from 75052-5378, TX User Rating:
Wonderful! Made this for my husband as his welcome home breakfast and he loved it. I personally don't think you even need any syrup.
excellent
05/15/2007 at 01:37pm
User: Anonymous User Rating:
This recipe is one of the best I have ever tried for a family gathering. I doubled it and used Challagh bread instead of French bread and everyone at the brunch (about 25 people) loved it.
YUMMY
05/14/2007 at 10:11am
User: Gina from Abingdon, MD User Rating:
This was delicious!!!
Absolutely a keeper!!!!!
05/12/2007 at 10:24pm
User: Kerry from Massapequa, NY User Rating:
I loved this recipe and actually gave it to a friend on her way out of a get together...made for a mother's day brunch.....i tweeked it a little, for the topping i used one and half light butter and melted it and then drizzled half on the casserole and saved the other half to use as syrup along with the strawberry (instead of raspberry), i didn't use any liquor either...also the french bread did side by side and not on top of each other in 2-3 rows.... would make again and again....biiiiiiggggg fannnnn!!!!!!
Ideal menu item for caterer
05/01/2007 at 12:30pm
User: Rosie from upland, CA User Rating:
Paula, I am a caterer and decided to use this recipe for a birthday breakfast that I catered. Usually I don't use new items for jobs, especially for new clients, but after looking at the recipe I was pretty confident of the outcome. This dish was far better than I expected. It not only looked great, but it was delicious, even with regular maple syrup. Thanks Paula, knew I could trust you !!!
Delicious,with a capital D!!
04/25/2007 at 10:52pm
User: Sara from Taft, CA User Rating:
This is the best french toast casserole recipe I have ever had. It was so simple to make and everyone in my house loved it. Which is a very large feat to accomplish with 3 kids and a very picky hubby! I have to admit the praline topping was my favorite part, I doubled the recipe on that area of it. Thanks Paula for making breakfast a pleasant meal in my house again!
Awesome!
04/24/2007 at 08:30am
User: Isabel from West Miami, FL User Rating:
This casserole kicks butt! I made it last year for a day after Thanksgiving brunch. It was amazing. Then again, I shouldn't have been surprised. All of Paula's recipes are yummy!
Great Make and Take
04/20/2007 at 05:12pm
User: Anonymous User Rating:
I put this dish together on a Saturday night and baked it Sunday morning for a wonderfully easy yet fabulous tasting breakfast for our Sunday School class. I included maple syrup and three types of fruit toppings to garnish the casserole. Everyone loved it--especially when they discovered the recipe belonged to Paula!
Good Morning!
04/20/2007 at 01:54pm
User: Anonymous User Rating:
Just made this today and though it was excellent! Mine didn't come out too soggy and it was very flavorful!
Yummy!
04/11/2007 at 06:54pm
User: Erin from Omaha, NE User Rating:
This came out great!
A new family favorite!
04/02/2007 at 10:31pm
User: Anonymous User Rating:
I do some catering and made this for a church brunch in the fall. My family, and the rest of the church, went wild for the recipe. I made it in a large chafing pan and had no problem getting it to cook through. I froze a half pan to surprise my family later and it came in handy at a neighborhood brunch on New Years day. I am making again for Easter...Great stuff!
The Best French Toast
03/27/2007 at 04:20pm
User: Lesley from Long Beach, CA User Rating:
Easy to make and even better made with brioche. Husband loved it
Outstanding!
03/26/2007 at 09:00pm
User: Tina from Allen, TX User Rating:
I liked being able to make it the night before and just popping it into the oven the morning of. I heated the praline topping just a bit because I had trouble getting it to spread like I wanted it to. It worked out well and I ended up pouring it over the top instead. I was worried as I cooked this because I thought it was not getting done in the center and I ended up overcooking it a bit. (it reminded me of a custard) BUT it turned out WONDERFUL! The whole family loved it, even the picky father-in-law and husband. My husband has asked me to make it again on several occasions. This recipe is a keeper.
Everyone loved it
03/25/2007 at 07:20pm
User: Donna from DeRidder, LA User Rating:
I made this for the first time this morning. It was a huge hit with our family and friends. This is a new favorite with my family. I will keep this recipe forever.
Great Make Ahead Breakfast
03/16/2007 at 11:14am
User: Ellen from Rockville, MD User Rating:
This is an incredibly good make ahead casserole for brunch or breakfast. How can you go wrong with half-and-half in the ingredients? It is very tasty, very rich and almost obscene with it's rasberry syrup. It's not an everyday kind of breakfast but would be great for special occasions like Christmas morning. Paula Deen always seems to have the recipes spot on when I need something. She is amazing.....
MOUTH WATERING
03/06/2007 at 03:08pm
User: PAT from Winter Park, FL User Rating:
My family loved this. Great for feeding a large crowd. A must try !!!
Baked French Toast Casserole
02/27/2007 at 02:25pm
User: Sue from Mustang, OK User Rating:
I work as a lead nurse in a busy Emergency room. I cook often for my shift as a morale booster. I baked this for the staff on my weekend to work. Wow! Everyone loved it and wanted the recipe. Can't wait to make it again just for me.
Perfect!
02/25/2007 at 03:24pm
User: Denise from Carol Stream, IL User Rating:
I made this for Christmas morning and served it to my in-laws. What a hit! I now have orders to make this every Christmas morning from now on.
French toast
02/25/2007 at 08:42am
User: Suzan from Little Rock, AR User Rating:
This is good.
not yo' mamas french toast
02/15/2007 at 10:07pm
User: ted from warren, MI User Rating:
WELL WHAT CAN I SAY ABOUT THIS EXTRAORDINARY DISH. ONLY TO ECHO WHAT HAS ALREADY BEEN SAID. PAULA, IF YOU EVER READ THESE, I HAVE A QUESTION WHICH IS; THIS RECIPE THE PRALINE MIXTURE IS SPREAD OVER THE BREAD, BUT, IN ONE OF YOUR LATER BOOKS THE PRALINE MIXTURE IS HEATED ON THE STOVE THEN POURED OVER THE BREAD. IS ANY ONE WAY BETTER? THANKS! FROM MY COMPUTER TO YOURS.... TEDDYO
Excellent!!!
02/15/2007 at 01:02pm
User: Anonymous User Rating:
I served The Baked French Toast the while camping with a large group and now it is one of the "required breakfast" dishes at our annual trips. My office was having a Valentine Potluck and I was raving about the recipe, but I didn't have the time to make it... A coworker offerred to bake the casserole and it was such a hit! So far about 10 people have asked for the recipe.
Insanely delicious!!!
02/13/2007 at 09:05am
User: Janine from Lakewood, NJ User Rating:
This was fantastic! The topping makes it perfect, like bread pudding. I was scared of it being greasy, but it wasn't. I did bake it for an hour because I wanted it more crispy on top and made it about 24 hours in advance. Great brunch recipe!
heirloom recipe
02/04/2007 at 10:46pm
User: Anonymous User Rating:
My family loved this dish!! Its so easy to wake up & put in the oven in the morning. The smell in the kitchen wakes the grand kids every time.
Couldn't get it to work
02/04/2007 at 04:28pm
User: sarah from Gainesville, FL User Rating:
I was drooling when I saw her prepare this dish and couldn't wait to try it at home. What I ended up with was a soggy mess. So, I tried again...again a soggy mess.
Even my picky brother liked it!!
01/30/2007 at 10:36pm
User: NATASHA from Va Beach, VA User Rating:
Well half of it was absolutely delicious!! The bottom half was a little too soggy, but overall very good!! I made a strawberry syrup instead of raspberry (not really a big fan of raspberries)!! My brother, who complains about everything I make, raved about it all morning!!
Great for overnight guests
01/27/2007 at 12:02pm
User: John from Bethel Park, PA User Rating:
I made this for New Year's day brunch. It is so easy to prepare ahead -- even on New Year's Eve! All I had to do in the morning was to put on the topping, bake, and listen to the raves from our guests. My sister-in-law tried it cold later that day and couldn't get enough. I highly recommend this recipe.
chefalbee,french toast casserole
01/19/2007 at 03:07am
User: Alvin from Dayton, OH User Rating:
This is the best french toast i've ever tasted, instead of french bread i used texas toast bread.
Gooy mess
01/14/2007 at 11:07pm
User: Anonymous User Rating:
Followed recipe exactly, results were mushy and un eatable.
Xmas dinner crowd pleaser
01/11/2007 at 08:35pm
User: Tammy from Croydon, PA User Rating:
Made this for Xmas dinner for 15 people. It was a huge success and I have only made it 1 other time. Easy to make and definitely a keeper!! As Rachael would say....Yummo!!
Crowd Pleaser
01/09/2007 at 04:54pm
User: Lynda from Saint CLoud, FL User Rating:
I made this recipe for Christmas morning. I prepared everything but the syrup the night before and just popped it in the oven Christmas morning with no fuss. It was very good, alittle on the sweet side, however.
Better then they the other
01/06/2007 at 05:12pm
User: Lynnette from Las Vegas, NV User Rating:
I made this for Christmas morning because my Mother in law said she was going to make a egg dish which I usually do. Well come Christmas morning she brought her french toast casserole after I made this one. We had about 12 people over and they all loved mine!!!! I left my bread sit out over night the prepared the egg mixture in the morning and let it sit while we let the kids open gifts. Poured out extra egg then topped with praline topping put it in the oven and took it out after about one hour when everyone came over. Was not soggy at all. It was perfect. Better then my Mother in laws!!!!
LOVED BY EVERYONE!!
01/02/2007 at 05:54pm
User: kimberly from harrisburg, PA User Rating:
I usually try a dish, then revise. Not this one! Made the night before Christmas, and seperately mixed the topping. Used twenty large slices, two loaves to feed eight. They were all stuffed! Some would have been happier adding a savory dish to balance it out, but I thought it was perfect and not too sweet. Didnt make the fruit syrup, but maple worked great. The pure stuff, of course!
LOVE IT
01/02/2007 at 01:00pm
User: BRETT from LAKE WORTH, FL User Rating:
This was out of control, we didn't need the rasberry topping the praline was enough....
The best french toast I ever had!
01/02/2007 at 12:51pm
User: MICHELE from Lombard, IL User Rating:
I made this recipe for my overnight guests on New Year's Day. It was simply the best we've ever tasted. The outside was brown and crusty while the inside was moist and delicious! I made an orange marmalade syrup instead of rasberry syrup. I'll always use this recipe from now on!
OMG! It Shouldn't Be Legal!
01/01/2007 at 08:55pm
User: Anonymous User Rating:
Wow! I am not a huge french toast fan (it just never seems to live up to my expectations) but this recipe blew me away. It appears to be fairly forgiving as I didn't have half and half, so I used one cup of cream and two cups lowfat milk. I also didn't have french bread around, so I used farmhouse style white bread (unsliced, sliced it myself fairly thick). I made the custard, poured it over the bread and let it sit overnight and I also made the praline topping and refridgerated it- I just had to warm it up a bit to make it spreadable the next day. After soaking up the custard all night, I fully expected the bread to fall apart, but it didn't at all. It puffed up beautifully (fell when cool) and the topping caramalized into a crunchy, chewy, heavenly substance. The inside of the toast was a bit like a souffle- very moist and tender. I didn't make the raspberry sauce (seemed a bit much with so much going on already)...just served it with fresh strawberries on the side. This recipe made enough to satisfy the five of us, with enough left over for all of us to make another meal out of. However, I recently discovered it is really good cold, right out of the fridge, so there may not be much left for tomorrow! This recipe would be perfect for the times you have house guests and don't want to spend the morning cooking or for a holiday morning- 90% of the work can be done the day before. Thanks Ms. Paula!
Yummy!!!
01/01/2007 at 01:48pm
User: Anonymous User Rating:
We served this dish Christmas morning for our families and there were rave reviews. The pan was clean, thank You Paula!!!!
Super Extra Yummy
12/31/2006 at 04:05pm
User: MARJORIE from Las Vegas, NV User Rating:
I have tried bread pudding from almost every recipe in the Universe and this is the best from any that I have found.
New favorite breakfast!
12/31/2006 at 10:41am
User: Anonymous User Rating:
This is what we've been looking for...almost the same as a favorite baked french toast available at a local restaurant. If you're not crazy about pecans, use fewer or replace with thawed frozen berries right before baking (I used both). I only used 1 1/2 sticks of butter and we didn't find it too greasy. We're a family of two, and we got three breakfasts out of this recipe. Delicious heated again the next two days.
wonderful
12/30/2006 at 11:58am
User: jenny from fall river, MA User Rating:
This is an awesome recipe. I preffered not to soak it over night as the bread became too soggy for my taste and i served it with regular syrup (im allergic to raspberries) the whole family loved it!!
BAKED FOR BRUNCH
12/29/2006 at 11:19pm
User: PAT from PALM BAY, FL User Rating:
I tried this several weeks ago & it was delicious. Easy to make & I loved that I could prepare it the night before. It's a great brunch item for guests. We loved it.
Everyone loved it!!
12/29/2006 at 05:10pm
User: Cassandra from Middletown, NY User Rating:
I made this for a brunch, and it got rave reviews. I changed a couple of things though. I only used one stick of butter in the praline topping, and only included the nutmeg in the egg mixture, not in the praline mix too. It was very easy to make, and everyone loved the raspberry syrup. I also baked this for a little closer to an hour, and I kept it covered while baking. I can't wait to make it again!!!
Christmas Eve morniing...
12/28/2006 at 10:47pm
User: AMY from olathe, KS User Rating:
This dish went over very well. It is quite sweet, so plan other items to coordinate. I made it with and without the topping. It isn't much to rave about without the topping. The raspberry sauce is a must as the tart cuts some of the sweet. Also, I used Pam on the pan rather than butter so it wasn't greasy as others had reported.
I'd eat a whole pan of this by myself-hand me a fork!!
12/28/2006 at 08:20pm
User: Carla from Topton, PA User Rating:
This was the most amazing item on our breakfast menu this past christmas morning. We have everything from quiche to brisket to scalloped potatoes at our family Christmas breakfast. This was hands down the best item my mother ever made for Christmas breakfast. I'm looking up the recipe to make it again now just 3 days later. I just couldn't get enough!!
Mmm, Mmm Good!
12/28/2006 at 10:52am
User: Ellen from Crystal Beach, FL User Rating:
I made this for breakfast Christmas morning. My family LOVED it that I am making it again for New Year's Day. Definitely not diet food, but oh sooooo good!
Disappointing
12/26/2006 at 04:41pm
User: Anonymous User Rating:
I found the recipe easy, but the cooking time was significantly longer than if you cooked these on the griddle or in a single layer in the oven - and I didn't find the flavor to be any better than standard french toast. The topping and syrup were very sweet - especially for first thing in the morning.
Best French Toast!!!
12/26/2006 at 01:24pm
User: AMY from Bartlett, IL User Rating:
I made this for X-Mas brunch. It was wonderful. I was worried about how soggy it would be making it the night before, but it did turn out great once baked. I thought it was a little too eggy, I will reduce the amount I pour in. Layering the pieces, didn't allow all of the sliced bread to cook evenly. Next time I will either do bread cubes, or a larger tray, so that each piece gets browned all over, not just the top halves. I also omitted the nuts and poured the mix over the top...YUM! Just needs some minor adjustments!
It's a hit!!!
12/26/2006 at 10:16am
User: Bonnie from Bayville, NY User Rating:
Before making this recipe I took other reviews into consideration.I did use stale bread but instead of slicing it I cubed it. Before I put the bread in the baking dish I poured a little of the liquid in first, then a layer of bread cubes, then remaining liquid.For the topping I used 1 + 1/2 sticks of butter and sort of dotted the top with it. It was delicious and leftovers heated in the microwave were yummy too!!!
French Toast Casserole
12/25/2006 at 07:01pm
User: Gina from New Boston, IL User Rating:
I recieved great comments from this dish. When I made the praline topping I only added one stick of butter. That seemed to be plenty. I would reccomend using the rasberry sauce with it. Awesome. I think the sauce would have been just as good if someone does not want to go buy a bottle of liqueur. I did cube the bread rather than leave it in slices for serving purposes. That worked out great. This recipe will for sure be made again..
Great Make Ahead for Company
12/25/2006 at 05:31pm
User: Debra from Wisconsin Rapids, WI User Rating:
This recipe was a great make ahead for company. They all loved it and this will be one of our family favorites.
Paula's French Toast Bake
12/22/2006 at 09:52pm
User: Anita from Freeport, IL User Rating:
This dish was absolutely wonderful and easy to make. This recipe is a keeper!
Fabulous
12/22/2006 at 08:26pm
User: Herb from Chester, CA User Rating:
This is the most scrumptous french toast on the planet. You can even serve it as dessert.
DELICIOUS
12/22/2006 at 02:02pm
User: Beth from Dalton City, IL User Rating:
I tried this for my family for a morning get-together and it was a HIT!!! So...I am making it again for Christmas brunch!!!
Uncooked and Lacking Flavor
12/17/2006 at 10:02am
User: Dawnette from Indiana, PA User Rating:
Huge Dissappointment!! I made this recipe for my family and could not get the center to cook through. The topping and bottom burnt. I omitted the Praline topping and found nothing flavorful in the areas of the bread that did bake. This reciped causes me to be suspicious of Paula Deans ability to bake good food. I will not try her recipes in the future
Fabulous
12/08/2006 at 11:39am
User: Suzanne from Rancho Cordova, CA User Rating:
This is the perfect recipe for a special occasion like Christmas or brunch with friends. It is unbelievable good and since it is made ahead, it makes it easier to spend time with friends and not in the kitchen cooking.
TOO GREASY!
11/29/2006 at 06:02pm
User: CYNTHIA from Fort Lewis, WA User Rating:
Try making it without the praline topping... otherwise, I hope you like your food so greasy that it looks like it is bathing in fat. We couldn't even eat it with the topping. I might try it again without the topping and add a lighter topping -- that's why I gave it a two star rating. If I had to judge it with the topping I would like to give it a rating of zero.
Breakfast bonanza
11/28/2006 at 08:11am
User: Anonymous User Rating:
I made this recipe for a breakfast party at work and it was a hit! Evryone loved and complemented on it. Despite the various ingredients, it is actually quite easy to make. I highly recommend.
What a way to start your day!
11/21/2006 at 08:47pm
User: Jeffrey from Mill Creek, WA User Rating:
I made this for Easter Brunch 2006 and everyone wanted the recipe. Everyone who ate it had that "Oh my goodness" look on their face as they tasted it. I'm making it again to eat while watching the Thanksgiving parade. Thanks Miss Paula!
Yummmmmmmmmmm-eeeeeeeeee!
11/21/2006 at 11:06am
User: Anonymous User Rating:
Had this at a brunch and plan to make it a lot for entertaining. It's delicious and simple and It's good cold too!
Great Easy Breakfast
11/19/2006 at 04:20pm
User: Mallory from Laurel, MD User Rating:
I loved this recipe, I didn't use enough bread but the taste was still excellent! I'm going to use this for Christmas morning.
Swim Team Breakfast
11/18/2006 at 12:02pm
User: Susan from Cicero, IN User Rating:
I needed something that I could prepare ahead a time for the high school swim team. Preparation was a fun family affair and the swim team loved it!!!!
Way to go!
11/16/2006 at 01:12pm
User: roe from carmel, NY User Rating:
Dam Paula!!!!!!! that was sooo good. I made it for work and it was all gone! Thanks Rd
Dessert for breakfast...
11/14/2006 at 12:30pm
User: Anonymous User Rating:
Breakfast shouldn't taste this good! I have never in my life had french toast that tasted so wonderful. It is like dessert for breakfast. A real treat if you want to make breakfast for a special ocassion.
cheris49
11/12/2006 at 10:01pm
User: sharon from morocco, IN User Rating:
this is a great receipe. my mother wanted this for a breakfast for a bunch of us as we are all going home for thanksgiving. to spend time with our family as our father has cancer and is not doing well so this will be great for us all and we are a family of 8 childeren and many grandchilderen and great grandchilderen.
great
11/06/2006 at 05:13pm
User: Melanie from Surprise, AZ User Rating:
These were very tasty but a little too sweet for my husband.I would definately make these again though...
Great for brunch if your arteries can take it!
11/05/2006 at 02:21pm
User: Shaay from North Bend, OR User Rating:
This was wonderful for brunch - it really didn't need the raspberry syrup - and it definitely didn't need any more butter at the table! We paired this with Emeril's Cafe Brulot.
Little too wet
10/29/2006 at 07:30pm
User: geoff from star prairie, WI User Rating:
Easy to make and really tasty. I made this for a brunch at our house and everybody loved it. The only thing I will change the next time is the amount of liquid. Everybody thought it was too mushy. I served this with maple butter and pecan syrup.
Girls Coffee Club Treats
10/28/2006 at 04:26pm
User: Kimberly from Nevada, IA User Rating:
My sister, two friends and myself try to get together every week for coffee and company. Someone if not all of us bring one thing to munch on with our coffee. I made this for our get together this week and it was a big hit. One of my girlfriends kept some leftovers and said that her and her family had been eating it cold and it was just as good as it was hot. It sort of resembles a bread pudding which I love. Personally I thought this was an easy recipe. It was nice to get ready the night before so it was ready to pop in the oven after covering the top with the praline topping. My sister is not much of a raspberry lover so I made Strawberry syrup using Seedless Strawberry Jam in place of the Raspberry Preserve and Tequila Rose (Strawberry Cream Liqueur with a splash of Tequila) in place of the Raspberry liqueur. I highly recommed this to everyone. It would be a great idea if you have company staying over and you don't want to slave over the stove all morning. Thanks so much Paula!!!!!
Awesome
10/27/2006 at 04:15pm
User: Jill from Webb City, MO User Rating:
I took this to a church breakfast and everyone wanted the recipe. It was easy to make and very tasty!!
Easy and Excellent!
10/22/2006 at 03:09pm
User: Chaille from Pleasant Hill, IA User Rating:
What an easy and excellent recipe! The raspberry sauce is a wonderful counter-balance to the sweetness of the casserole. Don't go with out! I didn't have any liqueur on hand so I substituted brandy instead and it was very good. This recipe is a keeper.
excellent
10/19/2006 at 08:44am
User: Anonymous User Rating:
this dish was very easy to make, the topping takes a little time but it is not hard. my whole family loved it!
unbelieveable
10/15/2006 at 11:34am
User: Renee from Washington, DC User Rating:
I have meade this twice in the past and it always pleases the crowd.........but, I make it as a desert like bread pudding, since it is a bit too sweet for breakfast or brunch. One other thing, I cut the amount of nutmeg in the topping to 1/2 tsp. sine the taste was a bit overpowering for us.
Only French Toast I'll Eat!
10/14/2006 at 10:07am
User: Brenda from Woodstock, GA User Rating:
I LOVE this recipe. It is a bit different from her recipe in the Paula and Friends Cookbook but it is so delicious either way. It's the only way I will eat French toast. Loved watching Paula make it at the taping of the show and had a blast meeting her and Michael.
Fabulous!
10/12/2006 at 06:16am
User: Anonymous User Rating:
Everytime I make this, everyone just loves it. I usually don't make the rasberry sauce as it's sweet enough just like it is! Perfect!