Submitted on August 8, 2010

Do you leave the foil on while cooking?

Submitted on August 8, 2010

Submitted on July 7, 2010

Submitted on July 7, 2010

Great recipe! I used Challah bread - no soggy results - also, let the food "rest" before serving...I learned that from Alton Brown :o)

Submitted on July 7, 2010

Great recipe! I used Challah bread - no soggy results - also, let the food "rest" before serving...I learned that from Alton Brown :o)

Submitted on June 6, 2010

I used cinnamon bread and some cubed cream cheese. The whole family LOVED it!!! Thanks Paula :)

Submitted on June 6, 2010

Submitted on June 6, 2010

Wonderful! Rating: #5 Thanks for all of your "great" recipes, Paula. Barbara McGee Shelbyville, Kentucky bamnky@aol.com

Submitted on June 6, 2010

I love this receipe, I bake it in a lasagna pan and put a cookie sheet under it to catch the spilling. I also use a can of apple pie filling in between the layers so it is a stuffed french toast and it is really yummy!!!

Submitted on June 6, 2010

Yummy -- Outstanding!!

Submitted on June 6, 2010

I'm planning on making this recipe for company this summer. Over the years I've noticed that with the various overnight bread/egg recipes it helps to have day old bread since the super fresh bread seems to turn out a bit soggy. I'll try the recipe this weekend as a bit of an experiment since I certainly don't want a soggy breakfast entree.

Submitted on May 5, 2010

I love to make this casserole. We are having a brunch tomorrow to celebrate early Mother's Day and I had to volunteer to bring this. Great for a crowd too. I usually make two batches and rarely do I have any leftovers.

Submitted on May 5, 2010

This recipe is and was the best ever!!!!!! I made it for several dinner parties in the last month and everyone loved it and wanted more. I will make this over, over, and over again.

Submitted on May 5, 2010

Made this for Easter breakfast and the family LOVED it!!! Reduced the milk a bit but thats the only adjustment I made to the recipe and baked for one hour. This was a winner in my house!

Submitted on April 4, 2010

This is one of the best things I have EVER made...serve it with some bacon or sausage and it doesn't get much better

Submitted on April 4, 2010

Our HR made this for secretary's week breakfast...OMG, I am in love! it was so yummy, could have eaten the whole pan. thanks once more to Paula, love you lady!!!!

Submitted on April 4, 2010

This recipe was the best! It wasn't messy and it taste fabulous! But I did add ripe bananas in the batter! Awesome is all I can say! And the people I made it for were licking there fingers! Yummy!!

Submitted on April 4, 2010

Oh my gawd! Ya'll!! YUMMY! I did read some of the comments on this before I started to prepare and I thought I had a big enough dish to cook it in. Well as I got back on here and was rereading the recipe, because I questioned mixing the praline topping with the butter (worked out good when its softend). Anyway, I was reading the comment about a small fire and so I got up to check on the dish as it was cooking and sure enough there was tons of smoke and a small fire in the oven!! We were able to save the dish put out the fire and continue cooking and it was wonderfully yummy!

Submitted on April 4, 2010

I MADE THIS FOR WORK AND THEY LOVED IT. THE ONLY DIFFERENCE I DID WAS TO DIP THE BREAD FIRST IN THE EGG COMBINATION TO MAKE SURE ALL WAS COVERED. DID NOT NEED ANY SYRUP. LOVED IT.

Submitted on April 4, 2010

BEST FRENCH TOAST EVER! Our daughter made it for Easter Brunch with one change. . .she wasn't able to get the french bread, so she used the cinnamon swirl bread. I would continue to use it with the cinnamon swirl. It was so good on it's own,we didn't even use syrup with it.

Submitted on April 4, 2010

Made this for Easter brunch and everyone loved it. I will be makimg this again. Thanks Pauls!

Submitted on April 4, 2010

Made this for the first time on Easter Sunday. Family absoulutely loved it! I will make it again, but will use a deeper baking dish as well - mine also bubbled over in the oven and made a huge mess - along with lots of smoke!

Submitted on April 4, 2010

DELICIOUS!!! but unfortunately my smoke alarm went off when the casserole puffed up so much that the topping bubbled over the edge of the dish. Did give my elderly father-in-law a good laugh when I opened the oven 8-) ..... each time a HUGE billow of smoke rolled out!!! Next time will cut the recipe down and put into a much deeper dish -- the one in the photo with the recipe is shallower than the one I used today -- so I'm wondering why I'm not hearing many folks complain about the bubbling over the edge!!

Submitted on April 4, 2010

I had this today at a work potluck and thought it was delicious! So much so that I can't wait to make it for my family for Easter morning.

Submitted on April 4, 2010

I fixed this recipe for guests and was very disappointed it was way too soggy. My guests were trying to be polite and picked at it. I used real butter and 2 sticks is way too much. I am considered to be a good cook and guests love it when I have parties but this was an expensive disaster. I love Paula but this recipe needs help. Marsha

Submitted on March 3, 2010

This was the greatest. If you like bread pudding you will love this. I dipped each slice of bread in egg and milk mixture first before putting into pan.

Submitted on March 3, 2010

I've made this for years for company potlucks. My twist is to mix fresh berries together in a large bowl, sprinkle with a little sugar so that they develop a syrup overnight in the fridge. When you serve the casserole just put the bowl of berries out with the dish. I've also used Jack Daniels and Southern Comfort in lieu of the vanilla.

Submitted on March 3, 2010

I made this several years ago for a large family brunch and was looking for the recipe again for Easter Brunch. It is amazing and was a huge hit. I cook mine in my deep Pampered Chef 9x13 stoneware and it works out perfectly. Tastes absolutely sinfull!

Submitted on March 3, 2010

I served this at my Bunco and all 12 women raved about this French Toast. I made it again, but added some sliced apple and a handfull of dried cranberries and then put on the praline topping..Another winner

Submitted on March 3, 2010

Submitted on February 2, 2010

Sounds great but am a little worried about how soggy some of the reviews said it turned out. Was wondering if less soaking time would help, or if maybe reducing some of the wet ingredients would. Also someone said they added cream cheese- would that be cut up and on top or mixed in? Advice please- would love to try this but have no interest in wasting time and money experimenting over and over. A tried and true recipe would ROCK! thanks- Paula, you are an absolutely AMAZING woman and a true SOUTHERN BELLE. Sierra in Northern Wisconsin

Submitted on February 2, 2010

Usually I love Paula Deene recipes, but this was the soggiest French Toast I have ever eaten! The bad thing was I prepared it for guests. I even put it back in the oven, hoping it would get done, but it was still soggy. It sounded so good too.

Submitted on February 2, 2010

The recipe sets in the refrigerator for 8 hours soaking up all the goodness into the bread and then you bake it off for 45min. It is perfect to prepare the night before and pop in the oven the next morning for brunch or breakfast! Libbie Summers, Paula Deen Food Editor

Submitted on February 2, 2010

I havn't tryed this yet,It sounds great but the cook time says 8 hours and 45 mins is that how long you cook it? Or does that mean 8 hours in refrigerater and 45 mins. in the oven? Thank You Beverly from Sacramento Calif.

Submitted on February 2, 2010

This was a huge hit at our annual New Year's Day brunch--the entire family loved it! I used a 9x13" pan as suggested and had no problems at all.

Submitted on February 2, 2010

EThis receipe was a huge hit and a huge mess! The butter and sugar spilled out into the stove causing tons of smoke to fill my kitchen packed with guest. I tried it again at a later time in a deeper dish and it taste great..just make sure to use a deeper dish

Submitted on February 2, 2010

I love this recipe. It is so good and one of my family's favorites.

Submitted on January 1, 2010

Submitted on January 1, 2010

This is GREAT and such an easy way to make french toast!! Easy to carry to work for breakfast.

Submitted on January 1, 2010

This worked out great for our Christmas Breakfast!!! I received great reviews from my family! Can't wait to have it again when I have a big crowd to feed.

Submitted on January 1, 2010

Excellent recipe. I made it for Christmas breakfast. I prepared it the night before, it was so easy and it was a huge hit!!! Thank you for a great recipe. I will make this one again soon.

Submitted on December 12, 2009

WE LOVE THIS RECIPE!!! I have been making this recipe for years for my husband on New Year's Day! He waits all year for this. I have also added a stick of creme cheese cubed which makes this even more delightful. This is especially wonderful because you make it the day before. What a GREAT way to start off your new year!

Submitted on December 12, 2009

Submitted on December 12, 2009

Submitted on December 12, 2009

The top had a good flavor but overall just too soggy, and I love gooey sweet bread, but this was too mushy even for me. I would suggest trying it out before serving it to guests. I planned to take it to work but decided not to after trying it first. I love Paula but this one didn't do it for me.

Submitted on December 12, 2009

Have this every Christmas morning everyone one loves to come to my house for breakfast!

Submitted on December 12, 2009

So sorry to hear of your fire! Glad you had the baking soda close. This is a tried and true recipe and does use a 9X13 casserole dish. We will amend the recipe so no one else has any of your same issues. I hope you try it again, because it is delicious! Thank you for writing! Libbie Summers, Paula Deen Food Editor

Submitted on December 12, 2009

The directions say to use a 9 x 13 inch flat baking dish, which I did. I brought the pan to my mother's home for our holiday brunch, and put it in her oven. About 10 minutes later I noticed smoke coming out of the oven, so I opened the door & saw that the melted butter was spilling out of the pan. I tried putting a cookie sheet under the pan, but after a few more minutes there was so much smoke in the house we had to open all the doors & windows, and then we had to deal with putting out an oven fire. My mom always keeps baking soda above her stove, which was a good thing! YOu should use a really deep pan to avoid an oven fire. I was embarresed & disappointed.

Submitted on December 12, 2009

I have made this 5 times in the last 5 weeks for birthday parties, Thanksgiving, church, work, family events and everyone raves over it. It can be assembled a few days ahead and it turns out even better and its so good the second day, if there is any left overs. I just have to figure out how to keep the sugar from over flowing and landing in the bottom of the oven.

Submitted on December 12, 2009

Try whip cream w/ honey and chocolate syrup instead of the rasberry syrup,

Submitted on December 12, 2009

I made this for an office party and I thought they were going to lick the pan. It was wonderful and so easy.

Submitted on December 12, 2009

This was wonderful and everyone loved it. Another amazing recipe from PAula.

Submitted on December 12, 2009

I have made this French toast casserole and it is always a hit. I wouldn't use any other recipe but Paula Deen's!!

Submitted on November 11, 2009

Absolutely Fabulous!!!!

Submitted on November 11, 2009

I watched Paula make this on one of her shows a few years back. I was quick to get whatever I could write on to get the receipe. This has been my families favorite breakfast. It is simply the best you will ever taste.

Submitted on October 10, 2009

Submitted on September 9, 2009

THE BEST, THE BEST and every time I serve it, we call it "crack", because it's so addicting!

Submitted on September 9, 2009

HUGE hit with the family!!! Always want to know when I'm having brunch

Submitted on August 8, 2009

I make this recipe every Christmas morning, and I also make it for special guests who come for breakfast or brunch. Very easy to make, and the results are excellent and delicious!

Submitted on August 8, 2009

This is delicious! Everyone at my brunch asked me for the recipe.

Submitted on August 8, 2009

I had a housefull of college-bound boys spend the night. I had this for them the next morning. It was wonderful! They kept thanking me for breakfast. There's no butter in this dish - just love!!!

Submitted on July 7, 2009

Submitted on July 7, 2009

This is absolutely amazing. I fixed one of these to bring for breakfast at work this morning. I think there was maybe a few crumbs left in the pan. I didn't use the raspberry syrup. I just paired it with butter-maple syrup and powdered sugar. It's a little on the sweet side with the praline topping so go easy on the syrup! Overall- HUGE SUCCESS!

Submitted on July 7, 2009

I made this breakfast casserole for the 4th of July. We all loved it, not a piece was left. I didn't use the Raspberry syrup. It was sweet enough with the praline topping. Very good recipe.

Submitted on July 7, 2009

This was easy and delicious -- two of my favorite things! I made this for our "day after the 4th of July" breakfast and it was a huge hit -- the raspberry syrup was perfect for the summer. I couldn't find Raspberry Liqueur, but used Triplsec instead and it worked just fine. Thank you so much Paula Dean!!

Submitted on June 6, 2009

To die for! So easy to make. I have made it several times and there is never any left over. It is so good I think it deserves real maple syrup!

Submitted on June 6, 2009

If you haven't tried this recipe yet, OMG are you missin' out. I made this for my mom's 60th birthday and every bite was a compliment. Thank you Paula

Submitted on June 6, 2009

Just have to say that I made this for my mom's birthday and it was a smashing hit. Thank You Paula for all your great recipes.

Submitted on May 5, 2009

THIS IS TOTALLY AMAZING, I'VE MADE IT A BUNCH OF TIMES AND EVERYONE JUST LOVES IT.. DELICIOUS!!! XOXO

Submitted on May 5, 2009

This is the best reason to wake up in the morning!!!! LOVE IT!!!!

Submitted on May 5, 2009

Paula I love this recipe. I like to make it for a special morning or a holiday. You don't even need the syrup. Thank you for sharing it with us! Donna

Submitted on April 4, 2009

Served this for company as well as extended family and it was a huge success! We just used regular syrup and loved it!

Submitted on March 3, 2009

This is a wonderful recipe. It's good even without the syrup! Truth be told, I was thinking how good a big ol' scoop of Vanilla ice cream would be on it!

Submitted on February 2, 2009

YUMMY!!!!!!!!!!

Submitted on December 12, 2008

I prepared this for Christmas morning and what a hit it was....My husband enjoys eating, but doesn't usually voice his opinion unless asked, he went back for seconds and would of gone for thirds had I not stopped him, he just continued saying, "wow, this is sooo good! Thank you Paula for giving me a new recipe, and making my Hubby happy.

Submitted on December 12, 2008

Absolutely delicious although a bit sweet(just like Paula)We didn't even need syrup with it. Everyone loved it!

Submitted on November 11, 2008

I make this every christmas and my family loves it!

Submitted on November 11, 2008

this casserole is melt in your mouth good i made it for mothers day and it was a huge hit