I had an over-abundance of cinnamon raisin bread; needed to make a quick dinner; and I found this recipe. I cooked it in a 9" x 12" pan at 350F. It was perfectly cooked at 30 minutes. My family was delighted and has requested it again tomorrow for breakfast! The texture was lighter and more tender than French Toast (but not at all mushy) and it was less creamy than bread pudding. This recipe is a new variation on a favorite theme in this house. I look forward to trying other reviewers' ideas for this recipe in the future. I love it that people feel free to tell us about their substitutions. It is what I like best about this web site.

Reviewed On: Nov. 2, 2008

This was perfect served over brown rice. My family loved it and it couldn't be easier. Many thanks to reviewer Cheri Nobriga for the idea of substituting a 2.8 oz. can of French Fried Onions for the onion soup mix. It was so good I may never even try it with the soup mix. I used whole berry cranberry sauce and the berries added to both the visual and taste appeal. Thanks Alice, for sharing this delicious recipe!

Reviewed On: Apr. 17, 2008

Very good! and not too crumbly. I did make a few revisions based on reviews: 2 eggs; a scant 3 t. baking powder; a bit less sugar; and I soaked the corn meal in milk for 15 minutes. I will continue experimenting but this is an excellent base recipe. It's a keeper!

Reviewed On: Apr. 4, 2006