Baked French Toast Casserole with Maple Syrup

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Loved it and so did the family. I only made half recipe which was great for 4 people... I will make it again!

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I've been making this fabulous dish for the holidays for several years ever since it first aired on Paula's show. It's a huge hit with everyone who's ever tried it and one of my all time favorites. You don't even need the syrup it is so decadent. Many times I just serve with whipped cream. This is heavenly!

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The taste was excellent, but it was so soggy my kids wouldn't eat it and I agreed! I would try it again, but instead of letting it sit overnight, maybe just a little right before baking or even just dipping like regular french toast. Praline topping was awesome!

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This was incredible!!!!! I will make it for any special occasion breakfast now. Recipe was so simple to make. I had egg bread, so I used that instead of French bread. Also, I didn't use nutmeg. I used 2x the cinnamon & a dash of ginger. Delicious and succulent.

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Tested this recipe for the first time with an audience of 4. We all agreed this was the best French toast we had ever ate in our lives. The scent of vanilla,nutmeg, and cinnamon conjures up memory of a carnival:- It is important to review comments on every recipe on foodnetwork as you can sometimes prevent disappointments. There have been many criticisms on soggy/mushy consistency like the one listed below mine. Everyone has a different preference on french toast consistency. There is also large oven variancy to consider. THE WHOLE KEY TO THIS RECIPE IS TO ADJUST COOK TIME. I too, do not appreciate soggy French bread, so I took some very helpful advice from some of the earlier reviewers and extended the bake time by 15 more minutes (55-60 minutes total. Extending the time allows extra egg wash at the bottom to fully cook and solidify. In summary:
1. bread putting consistency->40 mins,
2. solid consistency ->55-60 mins

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Not what I was expecting, very soggy and mushy. I followed recipe perfectly except I drained the excess egg mixture in the morning. I made this thinking it was an awesome version of French toast... Not the case at all. Should be renamed as French toast pudding casserole... It's essentially a bread pudding.

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I made this recipe this morning, and it does turn out more like bread pudding towards the center/bottom of dish. I read the reviews that stated this, so I took the precautions and drained the excess mixture out after letting sit for a bit. But I think leaving it over night causes the bread to absorb too much and causes the bread to become mushy. However the flavor is awesome (its really the topping that makes the dish!I am a big Paula Dean fan, but just like most people, I have to try the recipes a few times to be able to tweak to my likening. Next time I will dip each piece of bread in a dish in stead of pouring the mixture in the pan. But I will only dip one side of each piece and place it in the plan as I go. I think that would help with the absorption of the egg.

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This is a huge hit whenever we have potlucks at work! It is a bit sweet though for my taste but everyone else loves it. Easy to make as well!

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This recipe sounded so good I had to try it. Well, let me tell you, it is one of my most favorite things to serve. I keep wanting to freeze some for later use but it never happens. We can't leave enough to put in the freezer. It is quite rich but the flavors are just incredible ! I can't wait to try it again. Thank you, Paula Deen !!

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I have always despised bread pudding. Why I decided to try this recipe is beyond me. My gosh, this recipe is fantastic. I now make a variety of bread puddings. I am always looking for new recipes. I have been converted.