Baked French Toast Casserole with Maple Syrup

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This was a Christmas Eve Brunch HIT. It bubbled to such yummy goodness I had to pull it from the oven and set the baking dish on a cookie sheet ! Easy and Yummy what else could you ask for .. except another serving !!

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OMG! This was a big hit this Christmas. I made 2 changes. First I cut the bread into rough 1 1/2 chunks and then secondly, I scattered a handful of raisins throughout the bread. Everything else was as the recipe read. I was instructed to not loose this recipe:-

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I made this for Christmas morning brunch and everyone LOVED it. It was fabulous. Simple to prepare and it cooks up in the oven with no fuss at all. As other reviewers stated, you could eat this with or without syrup and it is excellent either way. With a side of oven cooked bacon, I had a sit-down brunch for 8 and I barely cooked at all. This will be a holiday family tradition from now on! Thanks Paula!

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Made this for Christmas breakfast and my family loved it! However, next time I will only use 1 stick of butter for the praline topping instead of 2. I used a multi-grain baguette and had 3 rows instead of 2 rows as the recipe called for. It did not come out mushy and the egg mixture soaked up into the bread. Looking forward to making it again!

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Absolutely amazing! One of the best breakfasts I have ever made! It makes a ton of french toast though, so be prepared to feed a crowd (or have plenty of leftovers.

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I made this exactly as the recipe states and it was great! My french bread was a long, skinny baguette but it still came out well. Next time I will not use two sticks of butter for the praline topping... one would be fine. After 40 minutes it was still "mushy" on the bottom like others said. I cooked it for 20 more minutes and it was perfect!

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Easy to make and was a hit with everyone!!!!!

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Outstanding! Read the various reviews below and modified as follows. Used two pans and only had one row of bread (didn't stack, cooked for 60 min and used half the topping. Perfect. Crisp crunch and not too sweet. Huge hit with whole family.

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Second year making this. Really good, but way too rich to eat but once a year. I dried out the bread in a 275 over for 20 or 30 minutes to really soak up the custard.
I can't imagine using maple syrup on this, so sweet as is.

If you have any doubt about how to make this (layers vs rows, for example watch the video, very helpful.

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The top layer was pretty good. However, the bottom layer was mushy and was not good. We all scraped the top layer and just ate that. Rec a single layer version. Its not eggy if you only eat the top layer (and, well it is french toast, so there will be egg flavor. Also, there's no need for syrup to be served with this. Really.... Glycemic hit notwithstanding, this is a sugar and butter laden breakfast dish and adding syrup would drown out any actual flavors you create.