Baked French Toast Casserole

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The only change that needs to be made is with the praline topping. One needs to put that mixture in a saucepan and combine using heat. This way the butter and brown sugar melt together along with the other ingredients. After it is incorporated fully, pour that mixture onto the bread mixture.

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I read the reviews before making this and made adjustments based on those. I lengthened the cooking time to an hour, drained off a lot of the butter, let it sit to set for a while after cooking etc. BUT...still too soggy. I let my other half taste it without telling him anything about it. His comment was along the lines of it tasting like wet bread. We did however both love the praline topping. I am wondering if cutting down the amount of milk would help. Anyway, I doubt I will rush to make it again.

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This is wonderful! I made this for a breakfast potluck and everyone loved it. I had to cook it a little longer in my oven because of how my oven cooks but overall this recipe is a keeper!

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I made it exactly as directed and in fact made a small second batch to try before serving it to guests. It was awkward and messy to try to get the custard between the slices of bread. The house smelled wonderful while baking but the smell was misleading. This recipe contains entirely too much butter and not enough sugar. Once out of the oven it was ugly. Despite my best efforts to keep the bread covered by the custard, during baking it popped out and I ended up with essentially dry, ugly and crunchy corners of toast popping out. The small test dish that I made and tried when it came out of the oven was wet and slimy with butter and not very sweet. In order to save the dish after hours of prep and setting time I made a brown sugar crust to go over the top and put it back in the oven at a high heat for a half hour. The high heat of the oven helped cook off some of the copious amounts of pooled butter and gave it the sweetness it should have had in the first place.

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This is phenomenal! I think I will break the French bread into cubes next time. The edges of some of the slices were dry and making it more uniform may overcome that. I believe that any syrup on this is overkill. Dusting it with a little powdered sugar is enough. This is the first time I have made this and the family loved it.

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LOVE, LOVE, LOVE this recipe! I make it every Christmas morning and everyone devours it. The only adjustment is, I cube the bread so that it incorporates with the custard better.

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This is an amazing recipe!! Served to a large group and all loved it. I do have a suggestion for those who found the bottom would not congeal - In the morning, before you put it in the oven, turn each piece of the bread over so that the egg mixture will soak down through the bread as it is baking. By doing this I think you will find that it turns out perfectly!! Also, didn't serve with any syrup as the praline topping was so amazing that we didn't need anything else!!

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OMG -- Off-the-hook tasty! I served for an office meeting/party and Paula made me famous ;- I followed recipe except left in oven a bit longer. Did not expect all the juicy dripping during baking, so be aware smoke may be an issue if you don't prepare--foil-line bottom of oven. I could only have 6 hrs. time in fridge before baking, but it worked out just fine.The dish puffs up during bake, but will calm down as it cools. You HAVE TO try this one, Christmas morning would be the most dandy time.

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Served as a brunch casserole - but two sticks of butter in the praline topping is too much. I poured off a few tablespoons of melted butter from around the edge of the casserole before I served it. I think you could probably go down to one stick. Also, I reversed the amounts of half-and half and milk to save a couple more calories, and it was plenty rich. Did not use the raspberry topping - sounded good but it was plenty sweet as is...

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This delicious! And so easy. I will have no qualms serving this to guests (or making it just for us! Didn't use the respberry part. Mine tasted more like french toast than bread pudding. Love it!