Baked French Toast Casserole with Maple Syrup

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Good basic recipe - added more cinnamon and nutmeg and salt, and doubled the pecans. A pint of blueberries helps while soaking, a la Giada's recipe. Thanks, Paula for a good basic recipe that's uber simple and can lend itself to a myriad of alterations!

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WONDERFUL!

only didn't give 5 stars cuz I tweaked the recipe.

I thought I was having the 'soggy problem' but I just left it in for another 15 mins and it came out soft but not wet, which is what french toast is. It was yummy! For people worried about sweetness or watching their weight, follow my "healthified" lead
--use brown bread, which tastes just as great as white once covered in egg and cream, and skim milk for the cup of milk, but the toast part was pretty reasonable in itself.

topping
--only 3 tbsp sugar and a mashed banana instead of a cup of sugar
--no corn syrup
--no butter

I can't compare my topping to Paula's since I never tried the exact recipe, and I'm sure hers was a bit stickier, much sweeter, and probably totally scrumptious, but I do know that mine still tasted lovely, and even my 7 and 14 year old siblings thought so, and they're used to going the whole hog with sweet stuff. I served with light whipped cream and strawberries, no maple syrup.

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Delicious!! Made this for brunch Christmas day and it was a big hit,plus my house smelled wonderful. I loved it so much that we have been making this for several years now, We have adopted it as a holiday family tradition!

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This is a fantastic recipe. I do add about a cup of blueberries and it makes it really special.

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This is a very tasty breakfast casserole and so easy! I took it to a ladies circle meeting and it was a hit. Also took it to our Sunday School breakfast and not a crumb was left. Be sure and use a good maple syrup and not an artificial one. You outdid yourself Paula. Thanks for all of your wonderful recipes.

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On flavor, I would give this recipe ten stars, but I took a star away for two recipe flaws. First, maybe the French bread in the south is considerably larger than in the north but I have made this twice and always needed 2 loaves of French bread to fit a 9x13. One loaf only gave me a single measly layer. Second, I can't say I'm surprised because it's a Paul Deen recipe but I took an ENTIRE stick of butter out of the praline topping and it was never noticed or missed. Two sticks is, quite frankly, disgusting. Oh, and for my personal preference, I used an entire teaspoon of cinnamon in the custard because I like my French toast loaded with cinnamon. Like I said, the flavor is outstanding! And the cook time is exact. Just, use two loaves of bread and ditch a stick of butter from the topping, and you're good to go!!

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Very very good! I used Challal bread, sliced 1inch pieces, and it was perfect! I also only used 1/2 cup of brown sugar in the topping since my family doesn't like too much sugar. With a little maple syrup on top, it was perfection! I would recommend putting a cookie sheet below the casserole since mine spilled over a little. It was my Mother's Day gift to my children! They all loved it. This one is a keeper!

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I followed the directions exactly how she did it, but mine was still gooey inside. I cooked it until the tops finally burned and the center was still raw inside. Super disapointed.

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This was awesome!! Super easy and extra yummy. Soften your butter on the counter overnight to make the praline topping in the morning. I've made this several times and it's always a hit!

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Excellent! I made it for family that were coming from out of town and had a long trip. The preparation was easy. They found it tasty and requested that I make it again.