Baked French Toast Casserole with Maple Syrup

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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!

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Made this for Mother's Day brunch. I also used Challah bread and 1 1/2 cup of half & 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 ;-

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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!

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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.