Baked French Toast Casserole

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Was a big hit on Mother's Day. Used stale Hawaiian bread cubed (the round loaf . Used two round loaves for this recipe.Set it out on a tray for two days to let the cubes dry out. Or you could cube it and heat them in a 200 degree oven for 20-30 minutes. Only used one stick of butter. Also cooked it in a heavy deep lasagna dish for an hour at 375 and then it sat with the oven off for another half hour because everyone was late, but it was still great and hot. No need for any syrup of any kind.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe and applied the following advice from other reviewers with excellent results:
1. Stir the casserole when you combine the ingredients, before you go to bed, and just before you put it in the oven.
2. Use only 1 stick of butter, softened, in topping. Not 2.
3. Cube the bread.
4. Make sure the bread is stale/dry.
5. Cook uncovered.
6. Extend the cooking time and temp to 1 hr @375.
7. Make sure to rest at least 10 minutes before serving.

Some additions we played with to make it more fabulous:
1. Forget the syrup. It doesn't need it.
2. Search this site for maple-pepper bacon and make 8 pieces or so worth. Let it cool completely, chop into generous sized chunks and stir into the mix with the final stir, then top with adjusted butter topping.
3. Add fresh cherries. And the bacon above.
4. Use pistachios in the topping instead of the pecans.
5. These can be made in large muffin tins with large cupcake liners for individual servings.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was looking for a dish for our breakfast guests, without having to go to the store....we had everything for this except the corn syrup and pecans....(and skipped the raspberry stuff. Well, let me tell you, it made our home smell wonderful, and this dish is now our signature dish. We live on a lake and have lots of company, so this is a perfect breakfast.

Thanks,
10milelakegirl

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Extraordinary! I make this once a year during the holiday season. I can't say enough about this special dish. If you want to impress your guests, this is the breakfast or brunch recipe that will have them talking. You'll have a firmer french toast with traditional recipes which is also good too; however, this one gives you a little more of a wet bread which I love because it not only melts in your mouth with your favorite syrup, but the taste, to me, is out of this world (as it was for all my guests at my Christmas breakfast. Shhh....I substituted the vanilla with Amaretto.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Oh my goodness! By far, this is the best French toast casserole recipe I've made! There are diabetics in my house, so I used a sugar substitute in the recipe and the brown sugar substitute in the praline topping. I also used a lite corn syrup. Absolutely delicious - one of those dishes that you look forward to having the leftovers!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic Recipe! I used this to cater a brunch and it was a HUGE hit. I actually put the praline topping on top the night before also and it still baked up beautifully! Thank you Mrs. Paula :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is just pure YUM! It is fabulous and a real treat! I personally double the amount of pecans myself and am generous with my ingredients when I make the praline topping... everyone I have served this too literally licks their plate clean! So good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is the best! Sweet, but delicious! One suggestion for those with "goopy, liquidy, soppy" bread - I don't layer the bread. I used the french bread, cut it in cubes (incl. the crust. Put in a large bowl and kept out all day, turning the bread with a spoon until it got "stale". Then put it together that night, refrigerate overnight & cook in the morning. Never soggy - doesn't really need syrup, but extra good with it!!!!! All the girls in my family asked for the recipe & the whole group request it for ALL special holidays! Wouldn't eat everyday - but it's extra special for a holiday!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe sounded so good and really liked the idea of the praline topping but it was way too goopy and liquid-y. I'm not sure if it is because of the number of eggs. I won't try this again because it's a huge recipe. When I served this I expected it to be lapped up by my guests but the look and texture of it was a bit off putting. It's just too rich and goopy. I'll stick with traditional french toast.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A big hit. I prepared this according to the recipe for a brunch for 8. Everyone loved it. I prepared the night before except for the topping. Used dense French bread. Turned bread over to coat with custard before refrigerating and did the same the next morning before cooking. I poured off about 1/2 cup of custard prior to cooking. Also cut the butter in the topping to 1 1/2 sticks instead of 2. I baked it for one hour at 375. turned out absolutely perfect. This was my first time to prepare, but won't be the last.