I am always apprehensive when trying new recipes. I had never made anything with a roux before this. The instructions were prefect, and the gravy turned out just great. I, however, used "regular flavor" sausage instead of maple sausage (I suppose I'm not that adventurous).

Reviewed On: Aug. 29, 2008

Excellent recipe. I will confess to a phobia when working with yeast--it seems to present too many variables for my liking, but this turned out prefect. I will say that, when I tried to pat/roll out the dough, it seemed too sticky and soft; likewise, once rolled, I could not easily transfer the shaped round onto the baking pan (it lost its shape and I re-rolled it once onto the greased baking pan). I pressed on despite fearing the worst at this point. Adding to my apprehension was the fact that I was using this as a base for a white pizza--the dough seemed again too soft when brusing on the olive oil and garlic sauce. Fortunately, my fears were unfounded and the resulting pizza was just perfect! The crust had a perfect texture (the perfect happy medium between a thin crust and a thick crust) and was perfectly done throughout. I was also concerned about the crust having a "yeasty" taste, but it tasted just right. I usually buy pre-made crusts, but this recipe may very-well put an end to that.

Reviewed On: Jul. 11, 2008

Yummy! Sweeter than my regular breakfast preferences, but if I'm in the mood for a sweet start, this is perfect! I'm glad I read the other reviews before I made this because I think that boiling water is crucial to making the caramel sauce. In fact, I was having trouble getting the brown sugar to melt so I added the hot water before it was melted, and I had the perfect caramel sauce in less than 5 minutes. Other than boiling the water for the sugar-sauce, I made 2 minor changes: (1) I halved the recipe and (2) I added cinnamon to the egg mixture. I think it's also important to use butter as the recipe calls for: it adds a perfect dimension to the caramel sauce which neither shortening nor margerine would provide. This is delicious and quite sweet; and it would be great with fruit (the tartness would pair nicely with the sweet sauce) and whipped cream. This would also be a great desert served with fruit or ice cream! Wow, imagine this sticky French Toast as a base for a scoop of ice cream, nuts, and hot fudge!

Reviewed On: Jul. 11, 2008