Baked French Toast Casserole

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I made this at work for a volunteer breakfast. I prepared everything the night before and baked it the next morning. The only thing I would change is reduce the amount of butter. I saw where someone who rated it earlier said it wouldn't get done; that's because the butter goes to the middle. I actually dipped some of the butter out of the middle after it cooked for about 43 minutes. I then cut it on broil @ 400? for about 3 minutes. PERFECT RESULTS! However, I will only use 1- 1 1/2 sticks max next time.

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I made this dish for Easer brunch, and it is definitely going to be a regular dish going forward. The family loved it, the pecan topping was to die for. I can see how you can vary this with different breads and nuts. My only complaint is that I should have made 2 casseroles in order to have some left overs!

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I made this with Paula's Rich Zucchini Egg Custard for a girl's weekend brunch and it was fabulous. When I pulled it out of the oven and brought it to the table, all my friends were in awe. It had this beautiful carmelized brown crust on top and underneath was the spongy custardy french toast...so beautiful. The look of the casserole took seconds, however, to the taste...it was so good...rich, but good. Yes, save this one for when you are serving a crowd or want to splurge, but this is what makes Paula so fantastic! My husband and I finshed off the leftovers tonight for dinner...even 2 days later and microwaved, this baby is soooo good! I, too, did not make the raspberry syrup, mainly because I didn't have the ingredients on hand. It was great without it, but I agree with other reviewers that the tartness of the raspberry preserves probably does add another layer of tasty goodness.

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Be sure you put a drip pan under the whole thing. It bubbled and spattered in the oven until it set the smoke alarm off! Once we wiped all the butter off the bottom of the oven and put the big cookie sheet under the works, it finished cooking beautifully. it's gonna be a couple days before we get rid of the smoky aroma in the house, but it was worth it.

The french toast casserole itself? Heavenly! It's like Paula says; "It's not something you oughta eat every day." So. So. Good.

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I have served this twice and it's always a big hit. However, I had so many other items on my brunch table, there is still about half of it left. I'm having another function in three days and wondered if I froze it, what then, should I do to spiff it up a bit. I didn't have the "soggy" problem so many complained of, so if anything, I'm afraid as is, it will be on the dry side. Any ideas?

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This recipe has been one of our favorites for a while now. Our guests loved it when we served it at the B&B, and it is a big hit with family and friends. I have regular requests for this casserole. Thanks Paula, I love your recipes.

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We were having my husband's family over for an early breakfast, so this was the perfect dish to put together the night before. Some reviewers mentioned not using the syrup, but I thought that the raspberry syrup actually balances the sweetness of the french toast a bit, it really brightens the dish. I didn't have raspberry preserves or raspberry liquour, so I used a bag of frozen raspberries and 1/2 cup of sugar, heated it to defrost then used the blender for a smooth consistancy. My MIL asked me for the recipe after the first bite!

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This was very yummy. I made it for a brunch. The best thing is that you can (actually have to prepare it the night before, so you can just finish it and put it in the oven. Great if you are entertaining at your house. It was so moist, I totally forgot about the syrup. It was still great. Very sweet.

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Did anyone else have a problem with the middle not being done? The outside was golden brown and looked delicious but the inside was a soggy wet mess. I kept putting it back in the oven to let it cook more but the outside was getting too dark and the inside never got done enough. We couldn't even eat it, had to throw the whole thing out.

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I made this for a family brunch and everyone just loved it -- adults and kids alike. Very easy to make. I did use 1 1/4 pounds of bread because there was just too much liquid, and I tore the bread rather than sliced it. I cut the butter for the praline topping in half, and used frozen, sweetened raspberries rather than make make the syrup. I will definitely make it again -- but only for special occasions, as it is just too decadent for every day.