Reviewed: Sep. 13, 2011

every winter when I make these I add cinnamon and a pinch of nutmeg to the milk and egg mixture its a hit with my brothers

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4 users found this review helpful

Reviewer:

Kurlychika

Cooking Level: Intermediate

Home Town: Ukiah, California, USA

Living In: Omaha, Nebraska, USA

Reviewed: Jul. 27, 2011

If you are looking for a delicious breakfast to serve to your overnight guests, you may want to try this. I thought it was one of the best breakfast recipes I have tried. I used real eggs and 1% milk, and gave it plenty of time to soak into the bread. After it started to brown, I used a cover on the pan to make sure it was cooked throughout. It’s very pretty sprinkled with powder sugar and served with sliced fruit and real maple syrup.

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9 users found this review helpful

Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Nov. 23, 2010

This is delicious! Once I made it with tortillas, another time I used my favorite diabetic friendly low carb pita bread from Joseph's Bakery. One of my favorite dishes!

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7 users found this review helpful

Reviewer:

Torri

Reviewed: Oct. 3, 2010

This was FANTASTIC. I used Challah bread instead of french bread, and half and half instead of the evaporated milk. Served with fresh raspberries, this is better than most anything you could get at a restaurant. Perfecto! :)

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10 users found this review helpful

Reviewer:

Arista

Reviewed: Oct. 15, 2009

This recipe is awsome!!! Even if you dont like breakfast like me try it you'll love it. But I do have to agree with others that have reviewed this recipe instead of eggs and a heavy cream substitute.

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9 users found this review helpful

Reviewer:

Trixxx

Reviewed: Jul. 20, 2009

Delicious...it could be messy if you are not careful, but just make sure the slices are thick enough and you'll be fine. I loved this. Added some cinnamon to the egg mixture and sprinkled powdered sugar on top. I had mine with real maple sugar and the fiancee had hers with caramel syrup.

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9 users found this review helpful

Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: Feb. 9, 2009

Nice flavor but i found it difficult to stuff them. I used homemade bread, making the slices thick, with the thought being that it would be easier to make the pocket. Not the case. I couldn't seem to make a nice pocket and ended up making a mess. The end product tasted good, even though some of the surprise was on the outside!

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8 users found this review helpful

Reviewer:

cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

Reviewed: Jan. 4, 2008

This recipe was great! I couldn't find french bread or any other thick kind, so I ended up using two slices of plain bread to contain the filling. As for the filling, I didn't spend much time mixing it so it came out pretty chunky... but that worked pretty well too. After frying them I warmed them in the oven to melt the cheeses. Topped with butter, confectioner's sugar and blackberries, and everybody loved them.

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9 users found this review helpful

Reviewer:

Sanji

Reviewed: Jan. 21, 2006

It was ok, but nothing great, family said not to make it again.

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10 users found this review helpful

Reviewer:

Marlene

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

Reviewed: Jun. 26, 2004

It is not very often that I make French toast. Especially stuffed. I decided to try this one for a Sunday Brunch. Everyone loved it! It's very heavy. I actually made mine with less ricotta cheese and added more cream cheese for a cream cake taste. I used a sweetner instead of sugar and low fat milk. This lessened the calories, but still gave it plenty of flavor.

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24 users found this review helpful