Baked French Toast Casserole with Maple Syrup

Total Time:
9 hr
Prep:
20 min
Inactive:
8 hr
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup
  • Praline Topping:
  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Directions
Watch how to make this recipe

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.


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4.5 2450
Amazing Recipe!! item not reviewed by moderator and published
What's not to like about this???  It is to die for, huge hit anytime I make it and I make it a lot!  The topping is so yummy and gooey.  Thanks Paula! item not reviewed by moderator and published
The first time I made this, it came out SO soggy! I read some reviews online and someone suggested using CHALLAH bread. I gave the recipe a second chance, because it just looked TOO good to pass up! It came out PERFECT!!!!! item not reviewed by moderator and published
Yuck!!! WAY to soggy!! Waste of ingredients!!! item not reviewed by moderator and published
This was a hit for everyone around the table with a sweet tooth. To top it with maple syrup would have been too much, though. I used walnuts instead of pecans because that's all I had but it was still great.<br /> item not reviewed by moderator and published
Although my version looked nothing like the picture it was not an issue, the youth group I made it for devoured it in seconds and wanted more, I HIGHLY recommend this for a more versatile breakfast and a choice that will feed hungry kids item not reviewed by moderator and published
Think this would freeze well? If so would I assemble then freeze before cooking...then thaw when ready to cook? Would like to use for neighborhood meal swap...getting tired of condensed soup based casseroles. item not reviewed by moderator and published
I think the key to combat the "mushy" comments is to use good, dense French bread and to dry it out before adding the milk mixture. I put my bread into a 200 degree over for 20 minutes. Liquid was 95% absorbed the next morning. item not reviewed by moderator and published
Made it this morning and it could not have been a bigger hit!! I used challah in place of french bread, used 1/2 cup of almond milk instead of 1 cup of regular milk. I did not add the 2 tablespoons of sugar to the mixture as I figured it would be plenty sweet without it. Baked for 50 minutes uncovered and it was perfect!! Definitely a new Christmas morning tradition. item not reviewed by moderator and published
It was great! I followed the modification of adding half the milk though and in the morning I poured out 1/3 of the liquid as I was scared it would be too mushy. I only used half of the praline spread to avoid it being overly sweet. Also baked it for 50 minutes to make sure it was totally done! Will def make again. item not reviewed by moderator and published
Much too soggy to be desirable. The topping is too much. I reduced mine by 3/4, I wish I had done the same with the liquid. I tried to redeem it by baking it longer. It was a waste. If you make this, reduce the egg/liquid mixture. item not reviewed by moderator and published
Absolutely brilliant! item not reviewed by moderator and published
The family loved it and it was a hit at work! I used a can of pumpkin in the egg mixture,substituted more cinnamon for the nutmeg (family is not a fan), substituted a can of sweetened condensed milk for the half-and-half (didn't have any) with extra milk to make up the 2 cups, omitted the granulated sugar because of the sweetened condensed milk and doubled the pecans because I love pecans :). Baked for about an hour and like people have already said use an extra deep casserole dish of there will be smoke! The maple syrup is definitely optional. I like a tiny bit on my serving but most people seem to prefer it without. item not reviewed by moderator and published
AMAZING!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
Should I cut in cold butter, like in a streusel topping? Or cream soft butter, like in a frosting? Maybe I'll try half and half to test it out! item not reviewed by moderator and published
Would this work in a slow cooker? I have made it before and it is delicious! We are going to Oktoberfest and I would like it to be ready when we come home around 1AM item not reviewed by moderator and published
For special/holiday brunches this is THE recipe to make and is requested! I use fat free half and half and it works fine. Nut free option... use rolled oats... item not reviewed by moderator and published
Great recipe and highly recommended for people with a sweet tooth. I don't typically eat really sweet foods for breakfast so I'm not sure if I would make this again anytime soon. However, the meal is delicious and different. I halved the recipe with the exception of the spices and thought the extra dosage of spices gave the dish very good flavor. item not reviewed by moderator and published
Really Good AND RICH....but then this is Paula Deen so no surprises there It is a bit too rich for me for breakfast, but I have been known to bake this for dessert w/ a blueberry sauce instead serving syrup.. Just be sure to take a brisk walk some time that day AND the next, to walk off all that guilty pleasure. Be sure to use a big enough casserole dish..or it WILL boil over. Ck out Paula bake ware. I am NO WAY a fan of any celebrity cook ware....BUT I really LOVE Paula's Baking dishes. I never hide it it a cabinet. They are soooo pretty I use them in place of fruit bowls or as a decorative center pieces on my dining room table.. But these days you'll need to go to Paula's site to buy them. item not reviewed by moderator and published
The kids love this one. item not reviewed by moderator and published
This is delicious! At first i questioned it and thought it was too soggy but once i let it set for about 10 min the liquid soaked up. Now its perfect. item not reviewed by moderator and published
Tasty, fluffed up, BUT way too wet... and we didn't even give it any soaking time! And I baked it without foil. If we had soaked it or used foil, it would have been even mushier! I like my French Toast and breakfast casseroles moist and not dry, usually... but this was TOO wet/ gloppy. The best parts ended up being the crusts on outer edges of the casserole dish- and that is usually my least favourite part of French Toast or breakfast casseroles. I also did not think it was possible for something to be too buttery and this was. I will make it again, but halve the butter and liquid ingredients. We used two reg. eggs-with-yolk, and the rest with egg whites... I would lessen the recipe by two egg whites as well next time. I think this recipe has great elements, just tweak it to your personal preferences. Tweaked it could be 5/5, but as is, it was a 3/5 for my family. item not reviewed by moderator and published
This recipe is deliciously decadent! Perfect for special occasions and holidays. I didn't change a thing! Great just the way it is. item not reviewed by moderator and published
This is a great holiday recipe. It has become a tradition for Thanksgiving morning breakfast! item not reviewed by moderator and published
I followed this recipe exactly (except that I halved it and baked in 8 x 8 pan. Other reviews stated it rises while baking, so I put my 8 x 8 pan on a cookie sheet with sides during the baking.) Everyone else is sleeping in, but I LOVE this recipe. I baked this UNCOVERED for an hour at 350, then let it sit 10 minutes (it was still piping hot). I did not use syrup as it is absolutely delicious as is. My mother-in-law and her life-long friend are sleeping in, but I'm excited for them to wake up and enjoy this special dish. REMINDER - this is supposed to be eggy. It is not raw, but it is soft inside like a bread pudding, then crisp on top. The cream and milk add to the softness. If you hate mushy food textures, this might not be for you, but I typically do not like mushy and I loved this. item not reviewed by moderator and published
This recipe is awesome-just save for a special occasion. It's super rich! item not reviewed by moderator and published
I modified the recipe a bit to my families liking I whisked together one cup orange juice, half cup of milk, 3 tbs sugar, 2eggs, 3 eggs whites, vanilla, and cinnamon. I also used a little orange zest. I also only used one stick of butter i the pecan topping. Cut down on it being so sweet item not reviewed by moderator and published
I served this at a women's prayer breakfast it my home and it was fabulous. I did a little reworking of the portions because I was going to be serving 10-15 people. To bake, I covered it for 40 minutes and uncovered for 20 as some reviewers suggested. It was not soggy and it didn't even need the maple syrup because the praline topping was enough. Definitely a keeper! item not reviewed by moderator and published
My family loves this french toast. I like to serve it with a baked ham and fresh fruit..for a special brunch! item not reviewed by moderator and published
Modified so I could make it the morning of. Basically reduced to 1/4-recipe and used (2) 4-inch ramekins. Someone had suggested using a ziploc to soak (this allowed the liquid to absorb in all corners of the bread and quite quickly when you turn it), which was the answer to this morning's rush! Used 1/2-c buttermilk, 1/2-c low fat milk, 2 eggs. topping was brown sugar, almonds, salt, cinnamon/nutmeg. 1/2-inch bread slices. Yeah, OK, so I reeeeeally modified, but the base flavors were there and delicious. Baked at 350 for 40; not too soggy at all; tang of buttermilk was really welcome. item not reviewed by moderator and published
OMG, yummy. I had to substitute oatmeal in place of pecans, and it was still off-the-charts good. As long as you know that it's supposed to be "eggy" and like a bread pudding type dish, this is definitely worth the five star rating. Passes the picky husband test :) item not reviewed by moderator and published
This is great! As many others suggest - you don't need all of the butter; I used about 1/4 of what the recipe called for. I also used walnuts (only because I was out of pecans) - they worked out great. I also used a little bit more salt in the topping. item not reviewed by moderator and published
I have been making this for a couple of years now and am allways asked to make it for any brunch. My kids didn't like it too soggy so I starting putting it a large ziplock bag. I flip the bag over a couple of times. in the morning I put it in the pan and add the Praline and bake. It turns out prefect. Thank you Paula Dean I love all your recipes. item not reviewed by moderator and published
This is delicious. Wondering if anyone knows if it can sit for 12-14 hours prior to baking? I have to make it way ahead. Or, can it be made and then re-heated? item not reviewed by moderator and published
It seems like everyone complaining that it is soggy baked it covered in foil. She baked it uncovered which would definitely help it dry out. I thought it was excellent (I left out the nuts and one stick of butter in the topping) though I I did tent it with foil at the end of cooking to keep it from getting too brown. item not reviewed by moderator and published
So yummy! Very rich though can only eat a small portion but totally worth it! item not reviewed by moderator and published
Just made this for Easter. Used the French bread. As others suggested, I would probably cut down on the butter(use one stick) next time. Did not put in nuts but topping was great anyway. I lowered the temp to 350 only because I know how my oven. I baked at 350 for 45 minutes in a 9X13 glass dish. I covered the dish with foil for the 45 minutes. Took the foil off and baked for another 20 minutes. I did "broil" on low for just a few minutes to get the top a bit darker, you need to watch this continuously when on broil. I let it sit for about 10 minutes which I found really helped firm this up. Everyone loved this. The more we ate, the more we loved it! We will be making this again. Trying it this Sunday with cinnamon raisin bread :) instead of the French bread because family thought it would be good also. You may have to tweak the baking time but please try letting it sit for 10 minutes, makes a difference. This was really scrumptious... item not reviewed by moderator and published
Made it for Easter brunch. Read the reviews and made the following alterations -only 1 stick of butter at room temperature for the praline topping. Used hallah bread (16 oz loaf). Baked at 400 for 40 minutes loosely covered with foil, reduced feet to 350 for another 20 minutes uncovered. Baked well, I liked the texture, but definitely on the pudding-ly side. I think the topping is a must and maple syrup is optional, but I can see how others might reverse that. Everyone loved it. Just a note - I think the baking times absolutely must be adjusted (vs original recipe) to firm up the texture and I do not see why anyone would want 2 sticks of butter for the topping, it was perfect with 1 stick. I grate nutmeg fresh for each recipe so I probably used less than specified, nutmeg is clearly optional, although it tasted great and otherwise nutmeg-unnfriendly people loved it. item not reviewed by moderator and published
Wonderful recipe. Huge hit with the family and guests. I did not read any of the reviews and made it exactly as Paula describes...except I could not make it the night before and let it sit in the refrigerator for 8 hours. I made it in the morning, let it sit 2-3 hours before baking, and served it as part of an Easter brunch after church. Absolutely perfect. (Yes, it's a little "soggy". It's bread pudding for crying out loud!) item not reviewed by moderator and published
A tasty treat, but needed more cooking time. I also cut back the butter, but when the bread rose in the pan, I had no drip pan and Easter morning the house was filled with smoke because the butter spilled over the edges. I love Paula's recipes…this might need Bobby's take. item not reviewed by moderator and published
Thanks Paula this has become a favorite dish of my family :) item not reviewed by moderator and published
My daughter has a nut allergy so I'd like to make this without the pecans. Does anyone know if it would still turn out ok? Any tips on how to modify the topping? Thanks! item not reviewed by moderator and published
I made this recipe yesterday for brunch. I followed the recipe exactly, except that after reading many of the reviews, I used only 1 stick of butter in the praline topping. I bought a new Corningware French White 9 x 13 pan that is probably about 3" deep. I baked the dish covered with foil for 40 minutes @ 400 degrees and then removed the foil and reduced the heat to 350 degrees for 20 minutes. As my company was late arriving, I then just turned off the oven and left the dish in until we were ready to eat, about 45 minutes later. The recipe turned out great. And it didn't spill over, probably because of the extra deep pan. I do agree with others that it is more like a bread pudding. I reheated leftover pieces today in the microwave for 30 seconds each and it was just as good. I would definitely make this recipe again. item not reviewed by moderator and published
This was excellent the first time I made it exactly as written. The second time I made it with torn up croissants and added 1 teaspoon of maple extract and 1/2 teaspoon cardamon. OH MAN! It was so decadent with the praline topping. It's my absolute go to when I have overnight guests or if I bring something to a pot luck brunch. item not reviewed by moderator and published
Can someone tell me how to print this out? item not reviewed by moderator and published
This is now expected of me at every group lake trip. Getting to prep some of it the night before and sleeping in is a huge bonus. item not reviewed by moderator and published
One of her best recipe to do!! Love it as is You go girl !! item not reviewed by moderator and published
I woke up and remembered that I had promised this to my family this morning. The recipe said that it needed to sit overnight BUT it does not. Instead I soaked the bread in the egg/milk mixture for a few minutes before putting it in the baking dish. Then followed the instructions from there. It was not soggy at all! It was absolutely amazing! item not reviewed by moderator and published
made this for Valentine's Day at the office, it was a big hit! Delicious. Followed some advice of reviews and only used 1 stick of butter for praline, which was perfect. I baked it for 1 hour at home and heated up another 15 minutes at the office and it was well done. i used a slightly larger glass pan than a 9x11. Was worried that bread was not touching sides, but in the morning the bread soaked up all liquid and spread out to the sides. No spill over. This recipe is a keeper! item not reviewed by moderator and published
Very disappointed. My husband and I made this on a Saturday night and I could not wait for the next morning so I could eat this ( I'm 5 months pregnant). We followed the recipe to a tee and it was very soggy. I put it back in the oven for 20 min at 350, still soggy then again at 375 for 20 minutes. It was nothing to write home about. I never have any problems with following recipes on food network and everything always turns out. I'll try it again since the reviews were ridiculously good but it's a shame we ended up tossing out the left overs. item not reviewed by moderator and published
After reading a lot of the love or hate reviews... I can see how a line like that can be drawn. This basiclally is a bread pudding, people are silly to expect it to be anything else with the egg custard mixture. It isn't the typical french toast, but I think thats the point of making something like this. For it to be different. To make it somewhat "healthier" I used cooking spray for the baking dish, fat free half and half, and omitted a stick of butter. I think the butter could be cut back even a bit more because it seemed a little greasy still... and I could also see whole wheat bread working with this recipe. All in all it was pretty good, nothing amazing. I wont be repeating it, but it was fun to try! item not reviewed by moderator and published
Out of this world good! My variation uses Costco bread. Type of bread will make a big difference. I use the two Costco bread loaves sliced 1" thick. I increase the eggs to 12 and keep the rest of the liquids the same. I press each side of every slice into the egg mix to soak up the liquid. I then layer into a larger pan. The next morning I will press the slices again/each side into the egg mix. I was left with minimal liquid in the pan. I also reduced praline to using 1 stick of butter and sprinkled over the pan. The Costco bread will create a wonderful crusty edge and it retains more of a french toast texture. Other softer breads will create more of a bread pudding. All good, you just have to know which style you want. Baked 1 hour at 350. WONDERFUL! item not reviewed by moderator and published
I just made and brought this in today for my group of classmates for breakfast and everyone love it!! It was a bit gooey in the center but it just reminded me of any other breakfast bake, not all of it can be nice and crispy without burning parts. I did follow some advice from other reviews such as halving the butter for the praline topping which worked out just fine. I also baked it for nearly an hour at 400 with it covered for the first 30-40 minutes and without a cover the rest of the cooking time. It raised up significantly and I only used a normal 13x9 pan. I'm glad I put a sheet pan underneath to catch what dropped. After taking it out it does deflat to fit in the pan just fine. Overall a great experience, just wished the cooking directions were correct on the recipe. item not reviewed by moderator and published
My parents had 12 members of my family over for brunch, and this was by far the crowd favorite - everyone went back for seconds. Please note, however, that it was in the oven for about an hour at 350 and for another 20 minutes while the oven was off so don't expect it to be completely done in 40 minutes. item not reviewed by moderator and published
Delicious! I cut the butter in half - still tastes great! item not reviewed by moderator and published
This was so good and all my guests loved it. After 40 minutes the topping had not all melted so I set it under the broiler on low to get nice and gooey. It was like a tasty cinnamon roll. Perfect for a brunch party. item not reviewed by moderator and published
Very yummy for ladies brunch! I followed French toast recipe but before baking, I discarded excess liquid and baked for full hour. For pecan topping, only used one stick of butter. Was perfect ! item not reviewed by moderator and published
It's a hit with my family! item not reviewed by moderator and published
Better than I expected! I followed the french toast recipe. I did omit a stick of butter and the nuts for the topping. I can't imagine anyone would want the syrup, but I did serve alongside. item not reviewed by moderator and published
Delicious! Used challah bread &amp; upped the bake time to 1hour. Big hit! item not reviewed by moderator and published
My mom saw a recipe like this on TV and wanted to try it for Christmas morning breakfast. It was delicious and a very big hit. We left out the nutmeg and used a 17 oz French loaf. Everyone loved it. Prepped the night before and then baked while we opened presents, perfect timing. We did not make the Praline Topping, instead we baked it without and then served topped with this Warm Berry Sauce:http://www.foodnetwork.com/recipes/40-a-day/polenta-pancakes-with-warm-berry-sauce-recipe/index.html from another foodie recipe. It was a perfect combination! item not reviewed by moderator and published
I was so excited to make this for Christmas Morning and searched for the perfect recipe. Im sure this tastes delicious if the rite information is given so that you can actually make the dish. I put this in the oven for the exact time and temperature and the dish was no where near done when I took it out of the oven. I put it back in and the top was beginning to crust and burn. When i pulled it out the top was hard and the inside was VERRY soggy. Whats most frustrating is realizing now you have to waste and throw out so much food on a day like Christmas. You would think that more accurate information would be provided. What a huge disappointment. item not reviewed by moderator and published
"Amazing! I cut the butter down to 1 1/4 sticks for the pecans. We used challah, which was perfect. I had to use dark syrup for the nuts, but they were still delicious. I covered it with foil and baked it for 45 minutes at 400. Then I took the foil off and lowered the temperature to 350 and baked for another 15-20 minutes. Perfect! This recipe is a keeper. item not reviewed by moderator and published
Made it for the first time. It was absolutely delicious. I agree that it needs to bake longer. It was slightly soggy, but still delicious. item not reviewed by moderator and published
I've made this every Christmas for the past four years and it always turns out amazing. I add some orange zest/orange juice. Some people comment about it being too wet. The solution is to cook it a bit longer than what she says, up to 20 minutes. You can also put less egg mixture, but I haven't found that to be necessary. item not reviewed by moderator and published
So good! All the family loved it for Christmas morning item not reviewed by moderator and published
Fabulous, Plan on baking this Christmas morning, just like last year! So delish, my husband who doesn't like regular french toast, could not get enough, he said it was the best breakfast he ever had, all of the kids loved it too! item not reviewed by moderator and published
Before baking, I added 4 cubed and browned granny smith apples (I added half of the butter and half of the brown sugar from praline mixture to the cubed apples and cooked over med to med-high heat for 10-15 mins and then cooled the mixture) between the two layers of soaked bread before baking at 375 degrees for 50-60 mins. The bread needs to rise slightly before its done. I also added half the pecans to the middle of the 2 bread layers and covered the top with foil the last 15 mins of baking to keep the praline pecans from burning. Very tasty, but not for people who don't like a sweet breakfast. This is almost like an apple pancake but easier to make since most of the work can be done beforehand the night before. item not reviewed by moderator and published
Like all of her recipes, this will clog your arteries faster than you can say "cooking show cancelled". This seems more like a DESSERT rather than breakfast. Really??!! item not reviewed by moderator and published
One of the best 5 star dishes you'll ever love. Wow, this is good. Though not mentioned in the recipe, soft butter works best for combining into the praline topping. item not reviewed by moderator and published
Big Hit at my Thanksgiving Brunch....will make it again item not reviewed by moderator and published
I made this for breakfast. This was awesome. This is more like a bread pudding. So if you don't care for bread pudding you won't care for this. My husband and I are thinking of adding raisins or some other fruit to the bread/egg mixture. Jay and for others who are complaining about heart attack, let me ask you if you eat a double cheeseburger, or sit down with a bag a chips and eat the entire bag? This can be made lowfat, but using fat free evaporated milk for the half-and-half, skim milk or a lower fat milk for the milk, use an egg substitue for the eggs and for the butter there is a light butter out there or use margarine. Which is what my husband and I did and it tasted awesome. item not reviewed by moderator and published
AMAZING!!!! Big hit at the office, making it ahead for breakfast in the morning for the family now! item not reviewed by moderator and published
Good flavor, but needs to be baked FAR longer than 40 minutes. Mine was very soggy. Would like cooking times to be exact...not fun to plan a morning to find out you need another half hour to cook. item not reviewed by moderator and published
This dish is definitely a keeper. Didn't have half and half so used whipping cream and only used 3/4 of the topping recipe. Covered it for 45mins at 400C then uncovered for a further 45 mins at 350. Perfect and not soggy at all! item not reviewed by moderator and published
I didn't know that I had to make this the night before as I just looked up the recipe this morning. I baked it for about 40 minutes with foil covering it (another mistake) and then took it off for the next 30 minutes and it turned out wonderfully! I heated up the maple syrup in the micro. Yum!! item not reviewed by moderator and published
my most requested brunch recipe - I always end up making two so I can have enough. item not reviewed by moderator and published
fantastic item not reviewed by moderator and published
OMG, this was sooo good. the maple syrup put it right over the top on the deliciousness scale. and it was so easy. item not reviewed by moderator and published
This is great! My friends and family love it. When it says chopped pecans I use the Emerald Pecan Pie flavored Pecans and a Tbsp. of rum and its just mmm good. item not reviewed by moderator and published
Very good had a friends house &amp; will make it myself item not reviewed by moderator and published
Good recipe overall, but I do think that 2 sticks of butter is really too much. It ended up with too much "liquid" in the end. Use 1 stick of butter instead. item not reviewed by moderator and published
Heavenly! item not reviewed by moderator and published
This is delicious!! I make it for my office and always a big hit and request.. I do spread the praline topping in between the bread and on top.... My family loves it when I make it.... LOVE IT !!! item not reviewed by moderator and published
Pretty good. Really rich and sweet but that&amp;#39;s Paula&amp;#39;s Trademark, right? My family thought it tasted like a cross between Monkey Bread and Bread Pudding. I made a few changes based on previous reviews and what ingredients I had on hand. Used Almonds instead of pecans, Eagle Brand instead of 1/2 &amp; 1/2, White sugar instead of brown, Cinnamon Swirl Pepperidge Farm Bread and only 1 stick of butter in the topping. PLUS, added 1/2 t each, almond extract and vanilla extract. Baked at 400 for 40 min and it was perfect! House smells amazing and it we just devoured it. NOT something I would make every week....but for guests and holidays? HECK YES. item not reviewed by moderator and published
This was delicious! It&amp;#39;s my first time making a french toast casserole, and I&amp;#39;ll definitely be using this recipe again! The only thing I did differently was use less butter for the praline topping (1 stick instead of 2 and it was plenty. I brought it to brunch with friends and it was a hit! item not reviewed by moderator and published
I&amp;#39;ve made this dish on several occasions and it is always a hit! : item not reviewed by moderator and published
I have made this dish a half dozen times over the past couple years and it is a hit every time. One thing I do additional to the recipe is to flip the bread pieces before baking so that the tops are just as moist as the bottoms. otherwise the top can get too dry. The liquid pools at the bottom of the baking dish during the overnight soak. item not reviewed by moderator and published
Holy sweetness! This is my favorite thing to make for Sunday morning breakfast. The praline topping is what makes this dish. I read another review saying they spooned the praline between the slices. I&amp;#39;m definitely going to try that next time. item not reviewed by moderator and published
This was really delicious. We made it last weekend and we substituted the loaf of bread with challah bread because that&amp;#39;s how we normally make French toast. We cubed the challah bread in the morning and let it sit out all day because we wanted the cubed bread to get a little hard. We follow the rest of the recipe exactly as written that night and made sure that the bread was completely soaked with the custard by pressing down on the whole thing with a spoon. The next morning we made the praline and covered the entire casserole. We baked it about 15 minutes or so longer than the instructions directed and it was perfect. BUT put a pan under the casserole dish while cooking because it really puffed up and the liquid did spill over. When we let it cool the whole casserole deflated. Everyone loved it! It was crunchy and sweet on top and the center was perfectly cooked. item not reviewed by moderator and published
Very good recipe but if you follow it as written the submerged part of the toast comes out soggy. I recommend using a spatula to carefully move the toast onto a baking sheet before baking (stack as directed. For even better results put the toast on a cooling rack on a cookie sheet then bake. This allows the toast to brown more evenly it won&amp;#39;t be soggy. item not reviewed by moderator and published
Delicious! I spread the praline topping deeper into each slice so that it gets that sweet crunchy shell all over basically. This is a HUGE hit everywhere I have brought it thus far. item not reviewed by moderator and published
So yummy! I loved it. The praline on the top is what makes the dish. item not reviewed by moderator and published
this was a mushy disgusting attempt at french toast. It is closer to bread pudding (which I hate. I couldn't be more disappointed with a recipe. I wasted money, ingredients, time and energy. item not reviewed by moderator and published
Bottomline: Don't waste your time or the calories! I was asked to bring this to a potluck brunch sadly even with modifications this recipe is a failure. Just make real french toast. I consolidated other user comments into my attempt. I used challah bread, cut the 1 inch slices and air dried a full day before assembly, used only 1/2 cup of milk for the custard, I dipped the bread slices in the custard before assembling, then poured most of the remaining custard over top. I probably omitted about 1/2 cups of liquid because it seemed like a lot of liquid, made the praline topping but only used about half. Let the casserole set overnight and baked at 400F degrees covered in aluminum foil for forty minutes. I then reduced the temp to 350 and cooked for another 15 minutes.The edges were delicious but the interior of the casserole was still soggy. Liked the praline topping but it was plenty sweet w/o maple syrup. item not reviewed by moderator and published
Just the right mix for a holiday or Sunday Brunch. item not reviewed by moderator and published
This is an amazingly good dish! I initially thought that it would be too sweet/rich and was pleasantly surprised. I have made it both with soft French bread and a more firm loaf of Italian. I prefer the the more firmer bread. The soft bread makes the dish too soggy/bread pudding-like. We are having it again in the morning for brunch!! Mmmm, can't wait! Tip, spray the bottom of the pan with Pam and clean up is much faster! item not reviewed by moderator and published
Made this for Mother's Day brunch. I also used Challah bread and 1 1/2 cup of half &amp; half. I wet each slice with custard first as I lined them up. Poured most of custard on top. I left out about a 1/2 of cup cause bread looked saturated enough (my opinion. I followed the rest of the recipe. It was a HIt! The men in my family loved it! I plan on making it again for a young men work camp in July. Thank you Paula and ladies for your added suggestions. P.S. Didn't have time to take a pic before they dug in ;- item not reviewed by moderator and published
Worst french toast I ever made :-( But I'll start with the pro's. This recipe is really easy. It doesn't involve any fancy ingredients or difficult cooking techniques. Also, the topping is quite yummy. I agree with other reviewers that cutting down the pecans and/or butter is fine. As for the cons...really, there's one main con. The whole dish was a soggy mess. I read a review that said this french toast is more like bread pudding, and I would agree. I also wish I had seen the reviews that said to up the temperature and/or the time. If you're going to make this dish, my advice would be to read more reviews than I did, so that you can get all of the tips that others have left. I will not be making this again. There are other great french toast recipes that taste better and don't involve any tweaking toget them right. Good luck! item not reviewed by moderator and published
Followed the recipe but made a few changes. Used Challah bread instead of French, 1 cup of half and half and it did not make the dish soupy as reviewed by others. Dipped each piece of bread before layering and only had a small amount of the mixture left to pour over the top. Used PAM with flour instead of buttering the baking dish, no problems with sticking. I did prep it the night before and allowed it to sit overnight. Used 1 stick of butter instead of 2 for the praline topping and it was fine. Skipped the corn syrup and added 1 tablespoon of molasses instead (the molasses taste was not overbearing. Only had 1/2 cup of pecans and it was fine. Baked covered at 400 degrees for 45 minutes, removed foil for 15 minutes at 350 degrees. It was absolutely perfect and everyone enjoyed it. I used a deep lasagna dish and did not experience any overflow of ingredients during baking. Served with maple syrup and would definitely make this again! A winner! item not reviewed by moderator and published
Try to freeze it and leave your notes so we can know your experience! item not reviewed by moderator and published
Oh yeah our kids ask for this a lot. item not reviewed by moderator and published
I've made it 18 hours ahead of time and have reheated every last crumble in the microwave. item not reviewed by moderator and published
I always mix mine up the night before so it sits for more than 8 hours. Works fine. item not reviewed by moderator and published
Noticed the baking temp IS 350 degrees! I had read many reviews before making this and thought the temp was much higher - I know many of the reviews said they used a higher temp. Sorry about that! Darlcyr item not reviewed by moderator and published
forgot…!!!!!!!!! will RISE in the pan… think DOUBLE the height, so do not bake it in too shallow of a dish, otherwise it will spill over. item not reviewed by moderator and published
apologies…I used the wrong sized pan. made it again…yum. item not reviewed by moderator and published
I made mine with half with nuts and half without nuts,(some family members don't like them), still tasty. Just check that cooking time. item not reviewed by moderator and published
You can make an crumb topping - google any coffee cake topping you like… or add oats. Or just omit the nuts, will still be awesome! item not reviewed by moderator and published
There is a red Print button on the left hand side in a column that has Save, Email and other buttons with it item not reviewed by moderator and published
I think the recipe is missing a step. I find that if you cut the slices a day in advance and leave out to get stale, then the bread won't be too soggy. item not reviewed by moderator and published
I made this for our staff breakfast. Everyone loved it.. It was not soggy, I followed the recipe to a tee.. item not reviewed by moderator and published
There's lots of bread at Costco, which kind?? item not reviewed by moderator and published
Maybe it's your oven? My preheated oven at 375 degrees did the trick in 40 minutes. <br /> item not reviewed by moderator and published
I had the very same results. It sounded so good and I ended up throwing the entire casserole in the trash. Not sure what I did wrong. I followed the recipe to the letter. item not reviewed by moderator and published
The same thing happened to me. I even put extra bread in the pan because I think mine was 9 1/2x13 and it still came out very soggy. There was sooo much liquid still in pan after the reccomended cooking time. I think it was from all the butter that is in the topping because the excess liquid looked really greasy. Even after dumping out a lot of the liquid (after 40 minutes) and cooked it some more it was very soggy. it was also very eggy.I'll be making some changes next time. item not reviewed by moderator and published
what people need to realize is this is a French toast casserole and it is not supposed to be dry on the inside...it is supposed to be moist and sort of soggy! item not reviewed by moderator and published
Should not be soggy - it should be fluffy. If soggy it is not cooked long enough. I find egg dense casseroles in a 9x13 dish always require at least 1 hour 15 minutes to be set well in the center at 350°. If your dish is more than 2" deep it will take even longer. item not reviewed by moderator and published
You know alot of people who have french toast for dessert? item not reviewed by moderator and published
That's kind of obvious from the ingredients list. Making it and then complaining about it being rich doesn't really seem fair. <br /> item not reviewed by moderator and published
Sorry, the 'C' behind 400 is making me confused. You still mean '400F' right? This is great information. Thank you for sharing. item not reviewed by moderator and published
You should have followed the directions to the letter. MIT came out perfect for me! item not reviewed by moderator and published

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