This is the best French Toast recipe..wasn't soggy {my old recipe was always a little on the soggy side..Not this one! The flour must be the secret ingredient]. The only changes I made was the serving size,I used the 'calculate' to 6 servings instead of 12 servings. I probably could ate all the 12 servings..LOL! Then I served it w/syrup and sprinkled powder sugar on top..Yum Yum!! Glad I gave this recipe a try.I Thanks for sharing a great recipe!!! this is a Keeper!

Reviewed On: Feb. 16, 2009

Oct. 27 2008 I made this recipe lastnight, and it is Yummy for my tummy!! I used 2 med. Granny Smith and 1 Braeburn apple[these apples are a tart apple, which really gives it a good apple taste,not a sweet taste},I did use 1/2 C. white sugar and 1/2 C. brown sugar,instead of 1 C.all white sugar.I only added 1/4 C. water instead of the 1/2 Cup that it called for.Also sprinkled more ground cinnamom and ground nutmeg on the top before I put in the oven.I baked it for 40 mins. and did what one suggested and placed it under the broiler for about 1 min.to get the top brown,but it seemed to make the top crust a little hard,so I put the cover on the baking pan while it was still warm and it seemed to softened up. I think the apples that I used is what gave this recipe a good flavor. I will make this again..I think this spring I will make it with Rhubarb instead of apples...yum yum! Thanks for sharing a darn good recipe.

Reviewed On: Oct. 28, 2008

OMG, This is reeally GOOD! I made a Angle Food cake and I was looking for a Seven Minute Frosting,and I came upon this recipe,read the reviews,thought I would try it. It does make lot,to good to throw the left overs away,so I'm going to freeze it{don't know how that will turn out}. The recipe is really easy to make. The spreading consisitancy is real easy,not on the runny side like others I have made. The taste is really good,just the right amount of sweetness. I already saved this recipe to my recipe box and even copied the recipe out. This is a definite keeper,and I will make this from now on. Thanks so much for the awesome frosting recipe.

Reviewed On: Sep. 12, 2008