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 41-50 of 235

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  • on January 30, 2011

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    Absolutely fabulous!

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  • on January 25, 2011

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    Great breakfast dish for a group. I've have made it several times now. My family looks forward to coming over and having that for our breakfast, especially holidays. I agree with using fresh french bread. 2 12" single loafs works good, I slice the bread and lay it longways in the pan and it's exactly enough bread.

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  • on January 06, 2011

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    This was fantastic! A great dish for potluck breakfast or brunch. I read other comments before making this receipe. Many stated soggy or wet. I believe the key is buying a good quality bread with texture. Do not use everyday grocery white bread , it will not have the density and texture to absorb the liquid properly. I get requests for this often.

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  • on January 01, 2011

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    Perfect!!!

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  • on December 30, 2010

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    so good......no syrup needed!!

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  • on December 28, 2010

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    Mine did not turn out well at all. I cooked it and cooked it but the bottom was still sitting in raw custard. By the end the top was overdone and the bottom never really cooked. I followed the recipe exactly but must be doing something wrong.

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  • on December 26, 2010

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    Simply delicious!! Made it the night before Christmas and just popped it in the oven the next morning. Did not make the Rasberry syrup it didn't even need any syrup. Everyone loved it. Thank you!

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  • on December 05, 2010

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    I make this breakfast casserole every year for an early tailgate party but I put an "adult" spin on it. I add 1/2 cup of bourbon to the custard and then 1/2 cup bourbon to the syrup and reduce down for about 30 minutes. Everyone loves this dish when it makes its annual appearance.

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  • on November 29, 2010

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    Everyone loved this recipe at a recent brunch ! The only thing I did different was cut the bread into smaller pieces, after reading reviews. No soggy problems and kids loved pulling it apart like monkey bread. The ONLY suggestion I have is to place some foil underneath the pan or rack. Mine bubbled over and made the oven smoke. <3 Paula and her recipes !

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  • on November 21, 2010

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    I make this recipe quite often. It is soooooo yummy!!!! Instead of making the raspberry syrup here I use Ina Garten's sauce recipe for the Coeur a la Creme with Raspberry and Grand Marnier Sauce. It is simply divine! Reheats nicely too!

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