Can you suggest another topping and syrup? I would appreciate it if possible.

By ashley on May 04, 2012

For the praline topping, are you supposed to melt the butter first?

By Nathalie on April 14, 2012

I made baked French toast with raspberry sauce for Easter brunch last year. My future daughter in law now requests this dish whenever I visit them or they visit me. The dish was easy with ingredients easily obtained at my local store. Thanks Paula

By Carrie Franzel on April 01, 2012

Currently making this again for brunch tomorrow! We <3 it!

By jaffrayd on March 31, 2012

We make this every holiday. Its a keeper

By lindalou28 on March 27, 2012

OMG! Made this for an annual breakfast at work. Most of my co-workers are men & they absolutely loved this! Even got a marriage proposal I noted some of the negative comments from other reviewers so I made the following tweaks - with amazing results: * used a high-sided lasagna pan (to avoid dripping & reduce butter splatter) * added another 1/2 T of vanilla in the cream/egg mixture * used only 1 1/2 sticks of butter (instead of 2) for the praline mixture * did not use all the cream/egg mixture - only poured enough to wet the bread & leave about 1/2 inch of liquid in the pan. * put everything together at around 8 pm, turned the bread once before bed & again in the morning before I put on the praline mixture & baked it * cooked it a full hour * after baking let it set on top of the oven about 10-15 minutes to allow the custard to set & any liquified butter to reabsorb * I did not make the raspberry sauce & instead made a fresh stawberry compote with 2 lb chopped stawberries, 1/4 cup sugar, 1 tsp vanilla & 1 T of raspberry liquor (all tossed together & marinated overnight). Yum. Hope this helps ! Will definitely make this again!

By redheadwrites on February 20, 2012

I noticed the custard recipe here differs from one on the Food Network site in that it has double the amount of cinnamon and nutmeg, and triple the amount of vanilla. During the video, Paula does mention the same amounts shown on the Food Network site.

By Kay on January 09, 2012

Has anyone tried it with pre-cooked bacon under the praline topping?

By Barb Parker on January 09, 2012

Paula, THANK YOU , I made this recipe for New Years 2012 and everyone loved it. As soon as they saw the butter all warm and melted they knew it before I could say anything that this was a Paula Dean Recipe. What a great way to start off the New Year. Best of All the New Year has to offer to you and your family. Thanks, Rebecca

By Rebecca on January 01, 2012

Hi Lisa. This recipe is not in any of the cookbooks.

By Lisa the Admin on December 28, 2011

PERFECT Christmas breakfast! I substituted eggnog for half of the half-and-half just to give it a Christmasy aura. Based on the earlier reviews, after letting the bread soak overnight, I dumped out half of the egg mixture before baking so it would not be soggy. It puffed up and was amazing: "As good as any restaurant," said my husband!

By Sarah on December 26, 2011

Kimberly, you are going to let one "failed" recipe stop you from trying new dishes?! Maybe you should stay out of the kitchen if it bothers you and your children so much. It's only food... I thought this recipe was perfect. Loved the bread pudding texture!

By Sarah D. on December 24, 2011

On the recipe for the baked french toast casserole, for the praline topping, is the butter softened or melted?

By Virginia on December 22, 2011

5 star. A HUGE hit. Which cookbook is this particular recipe in? I'd like to give the cookbook as a gift.

By Lisa on December 06, 2011

this is delicious Paula I cook your recipes because we don't eat like this every day and they are a nice treat. would you ever consider a give away for a few people to go on your cruise. I would love to go and at least that would give me a chance since at this time i can't afford to go but would love to be there with your crew.

By Kathleen O'Brien on December 04, 2011

We love this recipe. In fact, I've got a batch in the oven right now (24 mins left!) Can't wait to wake up the fam for breakfast. So, a couple thoughts. First, I've made this both the night before and the morning of. It's great both ways. If you decide one morning you want this, you can still go for it. Second, for those who say it is too mushy I suggest that you soak your bread slices like you would if you were making french toast rather than pouring the egg mixture over the top. We like the mushy, bread pudding consistency, but if that bothers you then you have too much of the egg mixture in the bottom of the baking dish not getting fully absorbed by the bread. Thanks Paula for the recipe. Good stuff!

By Chris M. on December 03, 2011

Made this last night. Decadent and fine without syrup. This is more like a bread pudding; so expect it to be mushy in the middle. The topping more than makes up for sweetness needed. I did bake @ 350 for 60 minutes; it was puffed up and fragrant. Great left overs; We love bread pudding, and I make several different recipes; this is right up there with the best.

By mary kay cunnings on October 27, 2011

Paula- I tried this becuase I wanted to do something special for my children and husband. I made this recipe just as it stated and after and hour cooking it was still mushy in the middle. I know that most people must have a cooking degree or maybe they just know to adjust a recipe however I followed the dirctions and well what happened it was RAW in middle still. My kids were so upset becuase I really was excited about this reciepe. I see that others wrote reviews on how to fix it but I figured who and I to change what a chef does. I think that you are great but I am so dissappointed and so were the kids with this receipe. In the future I am not sure that I will try something before someone else makes it.

By Kimberly Glena on October 16, 2011

Paula you are awesome... love to hear you talk. Remind me of my Mother God bless her soul. Parents were from Ky. U knida look like my Mother. You bring such heart warmed feelings to me when I watch your show... The things you been thru.. You give me such great hope.. God Bless You! I feel the warmth from you like Im with her... you are a blessing to me thank u so much.

By La Donna Van Belle on October 08, 2011

I haven't tried this recipe from Paula Deene but it looks(& probably taste just as wounderful) & I'm willing to give it a try .....Thanks sooooo much Paula. I'm LOVING you and your "BOYS" tooo.

By Art Edmiston on October 07, 2011