Baked French Toast Casserole with Maple Syrup

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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!

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I followed one reviewer's suggestion to use Challah bread and buy it two days in advance. I opened the tip of the package to let air in, and made the casserole the next day and then refrigerated overnight. I placed the sliced bread sideways (flat in a lasagna dish. I poured half of the custard over it, then did another layer of bread (I used an entire 17 oz loaf, and poured the rest on the top layer. I did the topping as directed. I preheated my oven, checked the temp, and it came out perfect and wonderful after exactly 40 minutes. Everyone raved about it for my Easter brunch!

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This recipe is a family favorite. Sometimes I have time to let it soak overnight and sometimes I don't. Either way it turns out great. We don't use the raspberry topping. I actually use freshly whipped cream and I think it complements it very well.

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This recipe was not something I would make again. If you like egg custard you would like this recipe, otherwise you should skip this one. Sorry Paula, I love most of your recipes but this one not so much.

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This was very good. I bought my bread from a local farmer's market and the baker is French. I became a little self-conscious asking him which bread I could use for my french toast recipe, and pointed to a very hearty and delish smelling loaf. I was nervous because it was so soft and not like "french bread"...but it worked wonderful! I did not attempt to adjust the recipe because I'm not good with tweeking :

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I have made this several times and it turns out well. I have added raisins walnuts instead of pecans, used skim milk and it's good. We do find there is way too much butter in the topping. The next time I make this I will make it with half the butter.

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Fantastic. I have 6 kids from 18 months to 18 years old, everyone loved it. I especially liked that I could make it ahead of time.

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I tried this recipe when my daughter brought home some friends from college. It was a huge hit and so yummy. After reading the reviews I did make some changes. First off I baked it in a deep Lasagna pan. This prevented the mess in the oven. Next I only used 1 1/2 cups of half-half and I dipped the bread in the mixture before I poured the reamining over the top.

The next morning I poured out any excess liquid that was not soaked up by the bread and I reduced the amount of butter to 1 and half sticks of butter instead of 2 sticks. It turned out great!! I will make this again.

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This was an amazing brunch recipe for special occasions! I used 1 1/2 loafs french baguettes and made 3 rows of sliced bread. Since a member of my family is allergy to nuts, I just omitted the pecans. To cut out some fat, I used 1 stick of butter plus 2 tbs and added a yogurt based margarine for the rest. I misread the recipe and accidentally melted the topping ingredients in a small saucepan. It still worked very well to pour over the bread and even between the slices. I added a little brown sugar on top to have a small crunch. I made Bobby Flay's blueberry syrup. My family loved it. This is a FABULOUS recipe and a keeper! Thanks so much, Paula!!!

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THIS IS VERY IMPRESSIVE & YOU'LL GET A BIG WOW FROM YOUR GUESTS!!! I have made this recipe several times for family gatherings--makes enough to feed a very large crowd--and it never fails! I mainly use Challah Bread or Panetone, but I have also tried it with Cinnamon Swirl bread and Raisin Bread--all work great!! One thing I noticed is that the egg batter doesn't completely absorb in 45 mins, so I have adjusted the temperature and cook time to 400F for 45 mins or you can cook at 350F for 45 mins and then raise to 400F for another 15 mins. Either way, it comes out delicious! One hint : make sure you cover with foil because top tends to get crispy & burn. Remove foil for the last 10-15 mins of baking for golden brown finish. Enjoy!