Baked French Toast Casserole

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This is amazing! Was so good, no one could get enough. I did not use the liquor in the raspberry syrup, just added a little extra water (it was for a baby shower

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I've used this recipe many times, but now that I actually live in the South, I'm going to try it with mayha jelly...or maybe the cinnamon apple jelly I got up in the Ozarks :- Thanks, Paula for opening the door for so many experiments and fun in the kitchen.

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This recipe is awesome! Every person I've made it for loved it. I did have to cut it in half for the size of our family now and since I absolutely love cinnamon, I did add a bit more but wow Paula... I'm putting myself up for adoption... I'm 47 so don't need much... I would love to have you cook for me anytime!!!!

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This recipe is delicious. I have made it many times and always receive rave reviews. I do use Challah instead of French Bread

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I made this recipe for mothers day and it came out better than I could have hoped! I had to use Gluten Free bread due to allergies but either way this recipe is AMAZING! I will be making this one again and again and again.

I know some people had an issue with this being soggy and I will admit that the first time I made it I didn't use sturdy enough bread and it did come out pretty soggy, that was my own fault. Be sure to follow the recipe and as someone said let it sit for few after it's cooked and you should really have no issues.

GREAT recipe, delicious, recommend to all.

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ridiculous!
thought the center might be a bit soggy after reading some of the reviews but i followed the recipe (french bread, bake covered & it came out PERFECT. raspb syrup/fresh raspb make a great accompaniment, light & fruity to compliment the rich, decadent casserole.
looks like for most this is hit or miss...dont f***it up
make it & they will adore you.

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Is it bread pudding? Yes. But at the same time it's French Toast bread pudding. To those who complained that they baked it for forever and it was mushy... you MUST bake this uncovered. There is no way that it could've been baked for double the time, uncovered, without burning the heck out of it. Bread pudding must always be baked uncovered. And when you pull it out of the oven, let it rest for at least 10 minutes before you start serving. This will let the bubbling butter calm down and soak into the bread. When the bubbling butter disappears, serve. It will still be plenty hot.

That said, this was a wonderfully rich dish. For mine and my families personal taste, there was not enough vanilla or cinnamon. I measure vanilla in french toast by smell, so I added more. I have a loaf of bread drying out on the counter right now to make this for breakfast tomorrow. Oh and its great to eat during the rest of the week too...gotta love left overs of something this good!

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Yep, it's a bread pudding. I make a lot of them, both dessert and savory. Made a few changes to Paula's approach: used cubed (1-inch Challah bread instead of french bread slices; melted the butter and spooned over top rather than creating a spread; and baked it longer (55 minutes. The last change avoided the mushiness problem that one reviewer noted. Be careful on the baking time, however. Your oven may be a little different. A good rule of thumb I have found for most bread puddings is to bake them until the edges are slightly firm, but the center is jiggly. In this particular recipe, because of the Challah bread choice, the center will attain the jiggly state when the center has risen to the same level as the edges. In conclusion, though I did make changes to Paula's recipe, I loved the idea of a french toast bread pudding. So kudos to Paula, and I predict that if you like french toast, you will like this recipe.

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I have made this twice for special occasions and everyone loved it both times. It is easy to make and has a great "wow" factor!

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Of course this tastes awesome, it's full of sweet goodness and butter...it's Paula Deen right? I don't understand however, why it is called "FRENCH TOAST" when in reality it is a "BREAD PUDDING". I mean really....read the reviews, Bread pudding has the consistency noted in almost all reviews and the ingredients? It is a BREAD PUDDING, not FRENCH TOAST. Wet and eggy? C'mon ya'll. Love ya Paula but call it like it is : Hence the 4 stars rather than my usual 5 for Paula's recipes. Deceiving, and I'm a seasoned home cook very similar to Paula's background. Enjoy!