Baked French Toast Casserole with Maple Syrup

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I baked this for Easter brunch. Yum, yum! After reading several reviews, I modified just a bit. I used Semifreddi's Challah bread. I used a 9 by 11 glass pan and used 1.5 loaves cut an inch thick. I dipped each slice, both sides in the batter before placing in the dish. I also didn't soak overnight. I started the batter at 8 am and cooked at 11 am. I added the topping right before placing in the oven. The only other change was I added a dash of salt to the topping which I think gave it a "salted caramel" taste. Not a lot of salt, just a hint. I then baked for 55 minutes, took it out of the oven and it was scrumptious! What a hit at the table. It is my new favorite (or tied with my cheese blintzes with fresh strawberry & blood orange preserves. I didn't find it too sweet at all. The only possible change would be to add a few more nuts to the pan (perhaps between the slices even. The final product is close to a bread pudding but a close cousin to the cinnamon buns. Very easy!

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After reading many reviews i was not sure how this would turn out. I spoke with a friend who said she followed it exactly. I had read that many had found that this recipe was soggy at the end of the 40 min baking time. So what i did, that someone else recommended was to dip each bread slice quickly into the egg batter and assemble as noted. I then poured the remaining batter all over the slices. I extended the bake time 15 min., slightly crunchy on top which was great! I used a "deep" 9 x 13 inch pan, had no spills. Some of my quests preferred maple syrup, and others said that it did not need anything. Comments from quests was that this was by far the best french toast they ever had! I had to agree, this was simply outstanding and easy. This dish is an entertaining keeper. Thanks Paula.

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Yum, yum, Yum! My family loved this. It was great Easter morning to just toss this in the oven before church. I don't even like pecans & I loved it. Easy & decadent. I didn't have corn syrup in the house so I used fake maple syrup, great. My family requested more crunchy parts though, next time I'll use a bigger pan to create this. YUM!

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I've made this dish several times, including today for Easter Brunch, and it is always a hit! Dunk each piece of bread in the egg mixture before setting in the pan, then pour the remaining mixture over all of the bread and let set overnight - bakes to perfection. I did not add the praline topping this time and served it with blueberry syrup instead - DELICIOUS!

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We loved it. I added a little more bread to the recipe. It turned out perfect

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Just made this recipe today for Easter brunch and it was a hit...Not soggy at all and I had it in the liquid over night. Everyone wanted the recipe! I did cut the bread slices a little thinner than what the recipe called for maybe that is why it wasn't soggy. But I highly recommended if at first it doesn't work you really need to work out the kinks the second time around to your liking...so worth it!

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Unfortunately, this was a gloppy, greasy mess. I would recommend cutting the eggs and liquid in half as well as the butter. I served some and they carefully picked around the gooey parts and I had to throw the rest out. Disappointing.

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I made this recipe as a "breakfast for dinner" spread for my friend and I. This recipe is so rich none of us could get through the plate. Not to mention praline is HORRIBLE for you. I was not a fan, at all. More of a super rich dessert than a meal. It's no wonder Paula Deen has type 2 diabetes!!! Really!!!

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Why I rate this a 4 star because I didnt follow her entire receipe. Overall I LOVED this dish. I made it this morning for Easter breakfast and the entire family loved it. I have a few suggest, dip bread instead of pouring mixture. My daughter helped with the dipping of the bread, so it was really cool. I can do w/o the nuts and use fresh fruit and whipped cream in replacement. I definetly didnt do the overnight in the fridge thing, it would have been bread pudding. Just dip and coat one side of each slice. I also dip the bottom of each slice so it wouldnt dry out. It came out perfect now I need a nap.

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I just made this for Easter breakfast- and the flavor was wonderful! However, I will tweak this recipe in the future.I skipped overnighting it in the fridge. I sent my husband to the store,and he brought back the wrong bread.You need a bread that isn't so soft.maybe day old French bread.Next time I will cut the eggs, and liquid in half, and just simply dip the bread into the mixture, and either cook in the oven, or even on the griddle. You could even just spread the praline mixture over top after the French toast is done.You don't need the maple syrup, as the praline top is very sweet.You could even just top the French toast with fruit and whip cream.My husband and I both don't care for bread pudding, however, the flavor of this French toast is wonderful!! as all recipe's you've gotta make to your desired flavor and texture.