I loved it! Not too soft. I know a lot of people like a chubby and super-moist sugar cookie. But the soft ones don't transport very well. This recipe holds it's shape and moves to the parchment paper easily. And it takes the rigors of being packaged for gift giving. All this without being too crunchy. But I like a little crunch on the edges. . . just a little ;) My new cut cookie recipe!

Reviewed On: Dec. 18, 2008

I used this recipe to feed a big group of exchange students that stayed overnight at my house. A loaf of bakery french bread was way too much for a 9x13 dish. To accomodate the bread, I had to cube it, smoosh it in, and up the liquid and eggs (1 more cup of Milk/cream, and 4 more eggs) I also added 2 tbsp sugar to the custard mixture and intend to double the carmel topping. It was really good, but was only slightly sweet prepared as the recipe directs. I like my french toast/custard to be a little more noticably sweet. All in all, it was a big hit and the leader of the group asked for the recipe and intends to use it for Easter Brunch. I will definitely use again.

Reviewed On: Apr. 9, 2006

Love it! Not syrupy sweet like so many. Loads of Banana flavor. Worth the extra bake time. My Husband loves it so that settles it :) Now I can stop searching for a family Banana Bread Recipe! Thank you, Shelley.

Reviewed On: Jan. 1, 2006