Baked French Toast Casserole

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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!!

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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!

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This was out of control, we didn't need the rasberry topping the praline was enough....

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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!

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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!

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I have tried bread pudding from almost every recipe in the Universe and this is the best from any that I have found.

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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.

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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!!

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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.

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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!!!