Baked French Toast Casserole with Maple Syrup

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Just finished eating Christmas breakfast. We finished the whole thing with only 6 people as it was so delicious, even to my 11 year old who doesn't like nuts--he had 2 servings. I modified the recipe slightly--based on reviews that the dish was too eggy. I reduced the eggs to 7, and cut down the liquid to 2 1/2 cups from 3. I used 2/3 lowfat milk and 1/3 half and half. I also only used cinnamon (a little more than the recipe called for as I omitted nutmeg. The most important change--I used coconut sugar for all the sugar in the recipe and coconut palm syrup for the corn syrup. Reduces the glycemic hit while contributing a little bit of vitamins and minerals. Nobody noticed at all. I let this bake for one hour--it puffed beautifully but cooked over a little even with reduced liquid. I recommend putting a baking sheet under your casserole dish so you don't have to clean your oven.

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I have been making this for Christmas the last 5 years. They've deleted the 3rd part of the recipe for the raspberry syrup - but don't skip this part. It is fine with store bought maple syrup, but it's amazing with the homemade raspberry syrup. Mix 1 cup of raspberry preserves, 3 tablespoons of water and 2 tablespoons of framboise (raspberry liqueur.

Also - be careful, because it can bouble over and make a mess.

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I made this for Christmas morning Last Year and I'm making it again this year!!! Its easy and everyone loves this French Toast! Its now a forever dish in our house!! Thanks Paula, you are the Best!

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I first made this for breakfast for us & friends it was great but I would leave off the topping way to sweet

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I have made this delicious casserole EVERY Christmas since I first saw Paula prepare it on her show many years ago My family LOVES it and considers it one of our holiday traditions. It is so easy to prepare just as the recipe is written. I am afraid to deviate because my crew would notice and probably loudly object - some things you just don't mess with and this casserole is one of those things!!! Thank you for this recipe Paula!!

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I use Sara Lee Texas Toast cut into cubes . I also add 1/3 c. Maple Syrup to the mix. It always takes closer to 1 hr to cook ...for the topping I only use 1stick of butter comes out great every time this is so easy to put together so you can relax:

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I make this every year for Christmas morning breakfast. I make it two days in advance (so I'm making it todayand let is sit in the refrigerator. It comes out perfect and everyone loves it!! To Disney_witch_12....maybe you need to use more bread. I use more bread than the recipe calls for and it is not mushy.

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We make this every Christmas and my husband hates the thought of bread pudding and he loves this one. He even request that I make it more often. Never had an issue or problem with it being too wet or mushy. Its always had the right texture and flavor.

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This recipe came out far too wet and mushy to be served to anyone but my dogs. .....unless, of course you like it that way. I don't. No one I'd serve it too likes mushy food either. I imagine thats what happens when the bread is left to sit overnight.
Perhaps if the eggs were poured on and baked right away it would've turned out a little more custard-like.

I was NOT impressed by this recipe, just dissappointed. It sounded so good.
I'm glad I tried this recipe out before using it for a special occasion.

On a more positive note....my dogs loved the leftovers!

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To answer Bankmom about the dish being eggy. 'Rumor' has it if you use only yolks with a ratio of 3 yolks to 1/1/2 c milk it should give you the taste you're looking for. Ref: Cooks Illustrated, Feb 2009.