By Barb Gertz on April 13, 2005
Photo by aznbbdoll
Photo by aznbbdoll
"Very easy to make and delicious. Make it up the day before and set in refrigerator over night. This is a great recipe from a great southern cook, Paula Deen."
Serving Size: 1 (230 g)
Servings Per Recipe: 8
"This was a HIT this morning!!! It wasn't too sweet and was so fast and easy to make! If maple syrup were cheaper, I'd make it every weekend! I used day old store-bought French bread, cut into 15 slices. I layered it a 9x13 glass casserole dish (3 rows of 5 slices). I added a tsp of vanilla and some cinnamon and nutmeg (eyeballed the amount) into the egg mixture. Instead of 2 cups of pecans, I cut it down to 1/2 cup and it was the perfect amount. I posted a picture of my casserole to show how I layered it. I would have liked to garnish it with powdered sugar. I served this with sausage patties and fresh sliced strawberries. This is a keeper! Thank you!"
"I only had enough bread to make a half recipe, and since I didn't have a small enough casserole dish, I crumbled the bread into the batter and spooned the mixture into well-greased muffin tins. I filled the cups 2/3 full with the batter, then divided the topping among them. Half a batch makes about 8-10 muffins, and the cooking time is around 35-40 minutes."
"Aznbbdoll , Easy to make your own maple syrup.<br/>Just water, sugar and maple flavoring.<br/>Cheaper than purchasing maple syrup."
"Excellent recipe. Served with cream on top- yum!"
"My daughter made this for a brunch and I enjoyed it. She gave me the recipe to take home. It took me awhile before I decided to make it. I remember I wasn't too pleased with the sliced french bread...so i cubed my french bread and followed the directions as stated in the recipe. (day old bread works better than fresh) This is fantastic for breakfast. My DSO and I get 3 days worth of breakfasts out of this. It is rich, but we don't need anything over it such as maple syrup. Terrific as is. Thanks for the recipe Barb"
"I'm a bit unsure of this dish...I made it by the recipe except I used 1 cup of walnuts instead of pecans and added a bit of vanilla to it. It smelled amazing and looked beautiful...that is about the only great thing about it. I It baked hard on top, and soggy on the bottom. It was also far too sweet as well. I thought maybe I did something wrong but I think it is lacking some ingredients, has a far too much sugar in it, and the baking instructions are also a bit off(maybe cover with foil?). This is labeled as a Paula Deen recipe but couldn't find this exact recipe to compare on her website. Needless to say I was quite disappointed but I do see the potential in this recipe...its just not at a 5 stars yet."
"Way too many pecans, but delicious!"
"Yum, Yum, Yum! This was really good. I only made 3 slices for myself and layered them in a small glass pan. Pieces that overlapped each other did not get brown and crispy, still good though. Next time I'll put them in a larger pan where each piece will lay flat separately. I followed recipe exactly as written and would not change a thing; no need to try improving on something that doesn't need improving. I will be making this over and over again. Thanks for posting."
"Wowie - what an easy and great recipe!!! It was a wonderful additon to a sunday brunch! I did add 1 tes. vanilla and 1/2 tes. of cinnamon in the custard and also 1 tes of vanilla in the topping. I used texas toast - which is a thick type of bread. I've made this twice and the second time i used whole milk in place of half and half and it was still amazing... and i figured i saved a ton of calories too! I'm bringing this to xmas dinner as a dessert and plan to pop it in the oven when we sit down to dinner... and i'll be serving it with french vanilla ice cream... YUM!!!"
"I used a non stick pan and greased it thoughly but it still was very hard to serve. The pralines were great but it is not french toast!"
"The aroma in my house was wonderful. I cut the soaking ingredients by half because I did not want to risk a soggy casserole but I went all the way on the topping ingredients. I used only 8 slices of thick cut bread (that's all I had) The results were fabulous! The toast was not soggy and the topping was crunchy. I also added 1 1/2 tablespoons flour and 1 tablespoon cinnamon to the topping and combined it with the butter/maple syrup. I think that this gave it a cinnabon/french toast twist! I sprinkled powdered sugar and topped with a cherry. Fabulous!"
"This is my day to review all of the favorites I have discovered in the last few months. Regarding this one, using an old Southern phrase " this recipe will make you want you "slap your momma." Serve this for breakfast or brunch, or dessert, and folks will think you are a genius. Absolutely faabulous....and your Momma will want it too!"
"Great - next time I'll use a little less sugar. Squeezed 8 slices of french bread into the pan, thought it wouldn't be enough for my family, but this is so rich I had leftovers Easy and great with sausage."
"The best! So very easy and people pleasing! Gotta try it to believe it!"
"This made for a very special breakfast for DH and I. We love trying different things for breakfast and this one really did it for us! I can't wait to serve it to company!"
"Made this for a special Family Brunch. It got "rave" reviews. They all loved it & several wrote down the recipe before leaving. My only problem was the butter from the topping boiled all over the oven. So next time I'll try to cut down the butter a bit in the topping. Pecans also got a little too browned, so the suggestion of covering with foil for last 10-15 min. should help that. With all these calories, this is for special occasions - but so well worth it!..thanks...Cathy"
"I made this at my DD's for Sunday breakfast. It was made with fresh baked Challah. The finished product was topped off with fresh peaches that had been sprinkled with cinnamon and nutmeg. Made a yummy breakfast treat."
"I made this for a brunch and it was wonderful!! Everyone loved it! The best thing was that it was not too sweet like these casseroles often are. The only thing I did different was to reduce the brown sugar to 1/3 cup in the topping... it was perfect! Thank you for posting, I'll be making this again for sure!!"
"I looked up Paula's recipe on Food Network and this one is missing a lot of ingredients. Mainly what makes it stellar such as French Bread and the seasonings. Such as vanilla, cinnamon, nutmeg, salt, etc. I prefer Paula's original recipe much more as it doesn't even call for brown sugar."
"I didn't think this was that great. It was okay, but I am not sure it's worth the calories. I will keep it in my cookbook for something different but will look for a wow recipe!"