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Baked French Toast Casserole with Maple Syrup Recipe

Baked French Toast Casserole with Maple Syrup

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Average Rating:

Total Reviews: 2353

Showing 91-100 of 2353

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  • on December 02, 2012

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    Made this twice last year for Christmas and it was a HUGE hit! Everyone was asking me for the recipe. I also cut out some of the butter for the topping and it still turned out great. Will definitely be a new Christmas morning tradition for our family!

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  • on December 01, 2012

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    Wasn't impressed with this dish. Made it for my visiting relatives over Thanksgiving. I cooked it the correct amount of time, yet the bottom was really soggy. Everyone got a bit grossed out b/c of the raw egg. Didn't go over as well as I had imagined. If you make this dish, make sure you leave it in the oven a little longer than the recipe calls for. Sure did smell good!

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  • on November 26, 2012

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    I managed to make this recipe dairy free to accommodate a food allergy in our family. I substituted 1 C coconut CREAM (this comes in a can and 1 1/2 C of Coconut milk beverage vanilla flavored. I made the praline top with earth balance instead of butter and for an experiment I used 2 T of pumpkin butter in place of the corn syrup to create a Thanksgiving breakfast masterpiece. It worked beautifully!

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  • on November 24, 2012

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    Awesome. I've been wanting to make this for a long time, and finally did for brunch the day after Thanksgiving. My family is a huge fan of french toast and loved this recipe! It will definitely be a regular dish for family gatherings.

    Changes to the recipe: I couldn't bring myself to using 2 sticks of butter for the praline topping--1 stick was plenty! Also, if you want to make this at the last minute, you can dunk the slices of bread in the custard, thoroughly soaking each piece, then place them in the dish, and pour the last bit over the bread in the dish.

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  • on November 11, 2012

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    All the rave at Football Sunday Brunch. Wow is this easy and great. Made as directed and it was fabulous!

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  • on November 03, 2012

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    What can I say? Another hit from Paula Deen . . . DELICIOUS!!! I've had this before at a brunch and decided to make it for a brunch that I hosted. This is the one time where I didn't read the reviews. I wish I did. Even though it was wonderfully decadent, it really was too much butter. Will use one stick next time. And less brown sugar.

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  • on October 27, 2012

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    Easy. Will make it again but cut the butter in the topping by half. CRAZY to be swimming in so much fat.

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  • on October 19, 2012

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    I had this for the first time at my sister-in-laws for a brunch-all the "sisters" were clamoring for the recipe~! Never had a problem with the recipe-we even add more spice and nuts-Delish! My husband went gaga over it! Love that you put it in the frig-eliminates some hassle the next morning when you're trying to get everything else ready! Chalah bread would be a great idea as someone else noted. However, Paula, I can't find it in your cookbook-AGGGGHHHH! had to save it to my favorites-Recipe folder- Thanks for a great recipe and making my life easier when the relatives won't leave! Hmmmm, maybe I shouldn't make this when they're here? :

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  • on October 17, 2012

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    This was delicious. My husband doesn't really care for any dessert like recipes but absolutely loved this. This is a keeper for our family. Thanks Ms. Paula

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  • on October 06, 2012

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    ....for the perfect brunch dish. I'm making it this morning for my "baby"'s 22nd birthday because it's a favorite of his. I always cut the butter in half and increase the baking time by 10 minutes. It is an amazing dish and a little different than other baked french toast recipes I've found. Enjoy!

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