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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

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  • on December 20, 2004

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    This was such a good recipe and it was so easy. My family loved it. This tasty treat will now be a traditional Christmas breakfast for my family. Paula, all of your recipes are so good, quick and easy to make. I have really enjoyed your show.

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  • on December 16, 2004

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    I have prepared this recipe twice once for a birthday brunch and for a evening breakfast with friends. This dish has been a hit on both occasions. I keep a copy of the recipe ready. Everyone who eats it wants the recipe and are planning to prepare for the holidays. It is so good you really do not need the maple syrup. It is so simple and easy to make that it quickly becomes a part of your family favorites.

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  • on December 12, 2004

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    I am a Culinary Student and I have made this for Master Chef's and family and they all think its great

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  • on December 06, 2004

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    Paula...that has to be the best recipe! Thank you! I love all of your southern style recipes...cause you use BUTTER and WHOLE MILK! : This recipe is perfect for that family that has little time at the breakfast table. It's hot and filling for the kids and they'll love it!

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  • on December 01, 2004

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    After reading reviews indicating that the recipe was "sweet, too sweet, or not needing any syrup," I omitted the vanilla and sugar from the custard mixture, added orange zest and orange extract to custard, and added orange zest (was cinnamon in the original recipe; used it, too to the topping. This was still sweet enough that little syrup was needed, but a little strawberry or boysenberry syrup was good! I'll definitely use this recipe again! Soaking bread overnight and over the morning for a Sunday noon brunch still worked well!

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  • on December 01, 2004

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    I made this during Thanksgiving to see if I would like to sever at an upcoming Christmas Brunch. It had a great taste, but I am like Rita when it comes to the butter. I will cut that back to 1 or 1/2 sticks and make the topping a little more crumbly. Can someone please let me know what the consistancy of your french bread was like once cooked?

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  • on November 30, 2004

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    My husband couldn't get enough of this. I had to omit the nuts for budget reasons, and it still had a great flavor. We didn't need any syrup and my husband is a sugar fiend! It was a big hit for our Thanksgiving Friday brunch and will become a staple.

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  • on November 24, 2004

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    Very easy to make. Delicious

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  • on November 19, 2004

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    This recipe is a great "other" dish to serve instead of the standard egg/sausage casserole. And it makes your whole house smell so yummy!!!
    I highly recommend it!

    Leslie, Frisco, TX

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  • on November 17, 2004

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    What a wonderful recipe to make the night before. It makes quite a lot and still tastes great as leftovers. I served with sausage patties for my late morning guests and WOW, they loved it. I've definitely put this in my recipe book. Thanks again Paula! You always pull through for me when I need a fresh new recipe.

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