Mine all stuck together, what was I doing wrong?

By SY on April 09, 2013

I love this recipe I make it every chance I get for my family. It also freezes well by wrapping it in single sheets of wax paper and put into freezer bag. Then when your ready for a piece of french toast pop it in microwave on defrost .05 lbs for 2 pieces and its perfect. Just like you took it out of the oven.

By lisa vandervort on March 01, 2013

Made this for the first time this weekend for a girls get together. Amazing!!! Simple to do, tranports very well. Big hit with eveyone. Had to make another copy of recipe. Someone took mine:)))) Lynn January 2013

By Anonymous on January 20, 2013

receipe

By liz on December 29, 2012

Baked french toast casserole has become part of our Christmas Brunch tradition. We tried if the first time several years ago and now we cannot have our brunch without it. My nephew came home from college and asked about the French Toast. Love it!

By Rodlynne on December 23, 2012

Love this recipe made it for my hubby for the first time a few months ago (while we were dating) He has requested it several times since. His son went to the reserves and is coming in town this morning. He sent a text at 11pm last night requesting FRENCH TOAST CASSEROLE...off to the store we went. Hubby told me while I was preparing it last night that this very recipe is what sealed the deal for us sooooo.... thanks Auntie Paula for a great recipe and apparently my new husband!

By Diedre on December 19, 2012

I made this recently and it was absloutely delicious. However, the bottom portion of the bread was soggy. What did I do wrong? Thanks.

By Dave on November 19, 2012

This was delicious. I didn't have French Bread but I did have 2 loaves of Pepperidge Farm Pumpkin Spice Swirl Bread. I used 20 slices of that instead. I used Fat Free Half And Half, Light Butter, and Splenda for the sugar. I did use the 1 cup light brown sugar. For the spices I used 2 tsp of pumpkin spice. I had pecans and used a cup. I used Canola oil instead of the light corn syrup. I soaked it over night like it said. I didn't have the raspberry preserves. I just sprinkled some powdered sugar on mine. Comments were: that was insane! To die for!.......

By Pamela Smith on November 12, 2012

Can this be frozen?

By Anonymous on November 11, 2012

Instead of light Karo syrup in the topping, I used a lite maple flavored syrup to give it a richer flavor. Making it for my church breakfast and hope it turns out really good. I love bread pudding so am planning to add some raisins too.

By Dianna Hall on September 01, 2012

This is one of the best things I have ever made for a crowd at breakfast. The raspberry syrup is a must, but to find the raspberry liqueur, you may have to ask Customer Service at Dierburgs or Schnucks. They often keep it behind the counter. You might have to bake it a little longer, though, (10 minutes)or it is a little soggy.

By Darla Knopf on July 02, 2012

BEST EVER!!!! Simple to put together and absolutely divine! Everyone that likes french toast will love this!

By E R G on June 25, 2012

I used this recipe for a Catholic mothers/daughters brunch and it was so well received, that they wanted me back for their next event! Thank you Paula!

By Cindy Ellison on May 27, 2012

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