Baked French Toast Casserole with Maple Syrup

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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.

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This was a BIG hit!! So delicious but definitely rich and not an everyday recipe

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This is a really great dish for brunch or potluck style breakfast/brunch. I have had it once made by someone else and made it once myself. When my friend made it I liked it less for some reason. I recall thinking the bottom layer of the casserole was a little eggy for my liking. I made this myself a few weeks ago and followed the recipe as-is. The only small exception was that my grocery store did not have french bread so I made two Pillsbury french loaves and used those. The taste is fantastic, but again I felt like the bottom layer was too eggy after baking. Maybe I will just use less eggs next time. One thing I did in the middle of the night (I have a newborn so I was up anyway was flip the bread slices over to ensure they all spent a good amount of time in the batter. I really enjoyed this but just need to figure out the eggy part!

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I am the apple of my boyfriend's eye and the life of the party every single time I make this recipe. My mother loved it for Mother's Day, my girlfriends loved it for a birthday brunch, my co-workers were amazed by it at a recent potluck, and the boyfriend wants it every other week for breakfast. This is an absolute hit!! There is an excessive amount of the liquid mixture so I do not pour all of it over the bread. I pour slowly and make sure all bread is saturated then discard any left over mixture. The dish ends up really soggy after baking when I have used all of the liquid. I left one thing out.....YOU DON'T NEED THE SYRUP. IT'S BEYOD SWEET ENOUGH.

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I found this exact recipe in a magazine a few years ago and tried it. Well it is now our Chirstmas Morning breakfast. We love it. I do however cut back on the topping. This will be one of your favorites too.

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I absolutely love this recipe but It sure needs to bake alot longer than what it says 40 minutes isnt near long enough Anyone else having this problem??

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Incredibly easy to make - and absolutely delicious. I made it the night before, baked it in the morning and took it to work for a surprise breakfast! It was a big hit!

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This is so delicious! Started as a christmas breakfast a couple of years ago and now my family looks forward to this almost as much as opening gifts! Thanks Paula!