The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 11, 2004
My husband thinks he has died and gone to heaven! Thank you for the wonderful recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 29, 2004
Fixed this for a birthday brunch and it was a hit. Consumed so fast that I could have doubled the recipe. From now on this will be a regular on the brunch and breakfast circuit.
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Pat

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 19, 2004
Fantastic. An easy recipe to follow and great praise at a recent brunch. This one is a keeper for my next brunch!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 12, 2004
Very Yummy! Made it while my Mom was visiting. My only thing is I may add more brown sugar next time I make it, I think it needed to be a little sweeter. I also used cinnamon raisin toast instead of french bread. It was very easy to prepare.
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Cumming, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: May 21, 2004
It was a great prepair ahead recipe and had great flavor but I didn't like the texture too much.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: May 10, 2004
This recipe was a great hit. I substituted the french bread for cinnamon raison bread and it was delicious. Thanks Justin.....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 26, 2004
My MOPS (Mothers of Preschoolers) group had a fit over this recipe! I am now required to bring it every time it is my turn to host brunch. I also passed the recipe to my Dad and all his friends love it too. If my Dad can prepare it, then it has to be easy to fix. My review: Great taste and easy to prepare! :-)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 1, 2004
This tasted good and was very convenient to prepare, but here's a problem that I didn't find in any of the reviews: the crust of the bread was tough when it came time to serve it, and a bit too chewy as a result. Also, it didn't brown the way I had hoped, so it didn't look cooked, even though it was. The next time I make it (I'm not giving up on it yet!), I'll take one reviewer's suggestion of putting it under the broiler for a little while, and see how that goes. The dish didn't get the rave reviews from my guest that I was hoping for. But there's always next time....
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Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 11, 2004
i love this recipe it was quick and easy and it made breakfast a blast
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 10, 2004
This was a real hit with my friends and family also! It was easy to assemble and didn't take long to consume!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 12, 2004
I made this for sunday breakfast. It was great. My family loved it. It was so easy to make and I love that you prepare it the night before so that I was able to just through it in the oven in the morning. I had to add this to the house recipes box.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 5, 2004
Very good and easy to prepare
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 29, 2003
I have made this for Christmas morning two years in a row. I think it is just delicous! Instead of only pouring the egg/milk mixture over the bread, I soaked the bread in the mixture for about a minute. Then poured the rest on top. This year I cut the recipe in half, but cooked it for the same amount of time. It was just enough for two hungry adults.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 27, 2003
What a great, and yummy, breakfast! Made this for Christmas morning -- easy to make and disappeared in a flash! I used cinnamon raisin bread, but left the rest of the recipe exactly as is. This served four hungry adults and there was only a very little bit left over. I also cooked bacon and sausage in the morning to accompany this dish. It was so good, I didn't even need butter, syrup or powdered sugar to dress it up! Just serve it bottom side up and it's already topped! I'll definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 22, 2003
I only needed to use 1 8oz baguette, did not pre-soak bread and it was perfect. I did broil it for a few minutes at the end to add a crunch. So Good!
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 20, 2003
This is the most divine recipe. I made it for 36 people for a Holiday Brunch and everyone raved and came back for seconds and some for thirds. And... easy too.
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Ann

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 18, 2003
Easy to make the night before and tastes great!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 1, 2003
Amazing! I made it for Easter breakfast and, as I recall, followed the recipe exactly. I was sure to soak the baguette well. Serve the portions upside down and they're already 'topped'. The leftovers were just as delicious the next day. My mother-in-law even demanded the recipe... :-)
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 10, 2003
Very good. A lot like eating bread pudding, but that's ok....cuz we love bread pudding. Leftovers went quick!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 2, 2003
I took a lot of reviewer's suggestions - thank you! I used the Pepperidge farm cinn raisin bread (didn't add any more cinn or raisins). I also saturated the bread - cut in cubes - before putting them on top of Granny Smith apples the night before. I cooked for 30 minutes covered (still mushy) then 15 min uncovered, and the bread had indeed puffed up and dried out. It was sweet, but not overly so.
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