I have made french toast for years and it was always ho-hum. WOW! This is amazing. The vanilla is what has been missing for me. Perfect recipe, don't change a thing.

Reviewed On: Apr. 26, 2011

Amazing. I'm sure the recipe is perfect as written, however I opted to increase the filling as well as others (3 pkgs of cream cheese, 3 eggs, etc.). I kept tasting the cream cheese filling with the pumpkin as I added spices until it was perfect. I placed a pan of water on the bottom rack and baked it at 325 degrees for 1.5 hours then turned off the oven, opened the door and left it for another 1.5 hours. Perfect!

Reviewed On: Oct. 14, 2010

Like others before me, this is a good base recipe but I didn't care for it as written. I like to make a recipe as written the first time, then tweak to our tastes the next. So, the second time I doubled the sauce ingredients and tried to temper the strong lemon flavor with 1 cup of heavy cream. My husband doesn't like linguini so I used angel hair pasta and the liquid had nothing to 'stick' to. All-in-all it has a nice flavor but we prefer a thicker sauce. I may make a rogue next time. Oh, and we added fresh parmesan after we plated it. Thanks for sharing.

Reviewed On: Sep. 22, 2010