Baked French Toast Casserole

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Perfect! Made it for brunch and everything about it was divine!

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I made this casserole using extra large eggs, frenh bread and it was to die for. I gave some to my neighbors and they were at my door wanting more. I read the comments. Mine cooked through, but I did scoop up the egg in the bottom, before cooking and dripped on top. Maybe that made a difference. Thanks Paula

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I made this recipe for a girls' brunch recently and it was just delicious. I used (don't kill me egg beaters and substited 2% milk for the cream. It was still delicious!! THe praline topping is just to die for.

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I made this recipe for the first time a couple of weeks ago, as directed (baked uncovered and it was a hit. We were having a huge breakfast party during a local wharf to wharf run. I made two trays of the casserole, fired up the bbq to low, and put the pyrex pans on the grill to keep warm, along with the eggs, bacon, potatoes, biscuits, sausage, etc. The wonderfully-flavored sauce on the bottoms of the pans carmelized and became slightly crisp from doing this, and it was fabulous! Everyone liked it... I will keep this as one of my favorite breakfast recipes. Thanks, Paula!!

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I love breakfast casseroles to take into work and for house guests, and this is one of the easiest. I would have to agree though, 1 hour cook time would be ideal. Never any leftovers, always a big hit. All the tweeks sound good on here, but the original way is also tasty.

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This dish sounded amazing, but after cooking it, I had to make quite a few changes. It was soggy, drenched in greasy clear butter, and lacked in flavor.

Ingredients:
1 tsp salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 tsp maple flavoring
2 tablespoon sugar
3/4 cup milk
6 large eggs
1 1/2 cup half-and-half
Butter, for pan
1 loaf French bread - cubed instead of sliced for more uniform cooking

Praline Topping:
1/4 pound (1 stick butter
1 cup packed light brown sugar
1 1/2 cup chopped pecans
2 tablespoons light corn syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon orange or lemon zest

I didn't make the syrup, but I might try a squeeze of lemon and some maple syrup next time.

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I made this yesterday for my daughter's bridal shower brunch. I followed the recipe with the following exceptions. I did not use nutmeg but doubled the cinnamon instead (I don't like nutmeg. I laid the bread slices side by side rather than overlapping because I didn't think the egg mixture would absorb as well if overlapped. I used a larger pan so I increased the bread to about 1 1/3 loaves, and used two more eggs and 1/3 cup more 1/2 & 1/2. I spread the praline mixture on top before refrigerating and let it stay in the fridge about 20 hours. It baked perfectly -- I did not experience any of the issues with sogginess or any other problem. I used a very firm french bread so maybe that is the key. It was absolutely delicious, and even tasted good cold this morning! I served it with warmed maple syrup on the side, but it did not need it. I will definitely make this recipe again and again!

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Great recipe for a potluck. I baked this in the Pampered Chef 9X13 deep rectangular stone baker and it kept it warm for the ride into work and until it was gone (which was only about 45 minutes total - lol!
Changes to recipe: Baked COVERED for 40 minutes then uncovered for the last 20 minutes to crisp up the top. This keeps the top from getting too dark. Already had some praline pecans, so I chopped them for the topping and just sprinked a handful or two of brown sugar and drizzed 3/4 stick of butter on the top as well. I also upped the cinnamon in the egg mixture to about 1T for more flavor. Lastly, I used Smuckers Raspberry JAM, 2T water and 2T of Chambord for the syrup. I brought it to a boil, let it cool, then poured it into a squeeze bottle for serving. YUM, YUM, YUM!

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I made this for Mother's Day brunch, and it was a hit! No left overs!

I did cook it for an extra 5-10 minutes because when I pulled it out of the oven it didn't look like the bottom was as done as I would have liked it. The extra time in the oven did the trick!

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This is a custardy dish - you cant dig right in straight from the oven. It needs time to set or it will be a big mushy mess. Great recipie - doesnt need the syrup and agreed: cut the eggs to 6.