Baked French Toast Casserole with Maple Syrup

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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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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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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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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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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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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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Very easy to make. Delicious

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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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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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This was absolutely fantastic! Easy to prepare the night before and just pop it into the oven the next day. This is way better than making individual slices!