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Baked French Toast Casserole Recipe

Baked French Toast Casserole

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (235)

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Average Rating:

Total Reviews: 235

Showing 31-40 of 235

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  • on July 12, 2011

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    I would never make this again. No one would eat it. The flavor was good but the texture was terrible! Very wet and eggy. My husband tasted it and said it was mushy and slimy!! I baked it for twice the time and dumped out a lot of the liquid/butter half way through. It seemed to be boiling in butter. If I did make it again I would probably halve all the ingredients except the bread.

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  • on July 10, 2011

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    Very disappointed. Neither me or my wife or our girls could eat this. I dumped the rest of it down the disposal. The after taste of the vanilla was over bearing. Compared to standard french toast it doesn't even compare. Not to mention with all the ingredients the fat level is over the top. Hard crust on top and soggy soggy soggy bottom.

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  • on May 31, 2011

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    ABSOLUTELY amazing. I made this twice, once for a test run to make sure it was the right "dish" and the next time for my daughter's baptism reception. IT WAS A HUGE HIT. Lots of steps involved for a breakfast, however. Wouldn't do it for that many people again, but it was OUTSTANDING. And the leftovers were just as good (just a little mushy.

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  • on May 26, 2011

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    "I LOVE this recipe....REALLY. It was so easy to do, and the pecan praline topping was incredible. I had overnight company and made it up the night before. What a hit! And the smell as it was baking in the oven that morning, OH YEAH!!! Try it!!! Right now, I mean it! :O"

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  • on April 27, 2011

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    A rocking awsome recipe... I however, combined my own recipe and Paula's to make the very best french toast casserole. I substituted Challah bread, sliced it open and spread cream cheese in the middle. Then sprinkled w/ Cinnamon sugar and maple syrup lightly. then I followed Paula's recipe... yummy

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  • on April 23, 2011

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    very easty to make. it was a hit in the office; everyone loved it and they're asking for more. will definitely keep recipe.

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  • on April 23, 2011

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    Made this last year for our Easter breakfast at church. Everyone raved about it! I am making it again this year! Thanks, Paula. It lists it as an intermediate recipe. Don't let that scare you. It is not difficult at all and the taste is fabulous!

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  • on March 03, 2011

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    Absolutely the most wonderful recipe I have ever cooked. I made it initially for my mother's 75th birthday brunch and she has requested it every year since then. Everyone I have shared the recipe with has also loved it and the recipe continues to be shared with all nationalities!!!

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  • on February 20, 2011

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    THANK YOU PAULA DEEN!
    FAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAANTASTIC & here are some quick points
    (1 AVOID SPILLAGE & OVEN MESS: used a ceramic lasagna pan (high sides which worked AWESOME (no mess
    (2 THANKS FOR THE ADVICE FROM OTHERS: LONGER COOKING TIME NECESSARY: My oven is definitely accurate temp-wise; and like others, longer cooking time needed. I also actually measured the first few slices to make sure it was 1" thick (yes I'm a nut so I think I followed instructions perfectly
    (3 AWESOME MAKE-AHEAD DISH FOR BRUNCH---this is a keeper for my next brunch....let me focus on frittata, potatoes, dessert, and other side dishes I served...

    And the reviews: My big sister who is a HUMUNGOUS FRENCH TOAST FAN absolutely loved it. She had seconds, she thought it was an excellent recipe. Everyone raved about it... (I served regular maple syrup

    THANK YOU PAULA DEEN!

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  • on January 31, 2011

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    Made this for a brunch and had Parisian guests hailing this French toast as better than anything in France. Definitely listen to the other reviewers and cook for an extra 15 minutes (1 hr. total to really cook the custard through and to get a crispier crust. Substituted Rum for the Liquor in the syrup. A masterpiece!

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