Reviewed: Jan. 16, 2012

My family loved it! I added only about 2 cups of milk, some extra cinnamon, and baked it a little longer. Then I let it sit for about 15 minutes.

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2 users found this review helpful

Reviewer:

Kathy

Reviewed: Jan. 15, 2012

this was just kind of blah. i read all the prior reviews and made a few alterations (less half and half, etc) but in the end, it just really wasn't all that flavorful.

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1 user found this review helpful

Reviewer:

brujah42

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Cooking Level: Expert

Living In: Coralville, Iowa, USA

Reviewed: Jan. 9, 2012

Wonderful!!!! Made this the night before to have on Christmas morning - We all loved it!

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Reviewer:

VivienneC

Living In: Minneapolis, Minnesota, USA

Reviewed: Jan. 6, 2012

A great secondary brunch buffet dish.

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3 users found this review helpful

Reviewer:

..thru his stomach

Cooking Level: Expert

Home Town: Evanston, Illinois, USA

Living In: Geneva, Illinois, USA

Reviewed: Dec. 27, 2011

I substituted 1/2 cup of eggnog for 1/2 milk and it worked beautifully. Next time I may go 2 cups milk 1 cup eggnog. I also used blueberry Craisins which was a huge hit.

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3 users found this review helpful

Reviewer:

MichaelMcC

Reviewed: Dec. 25, 2011

I could easily give this more than 5 stars. So delicious and simple! Perfect for Christmas morning. Will definitely make over and over.

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3 users found this review helpful

Reviewer:

Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

Reviewed: Dec. 21, 2011

I made this to bring to work for the holidays and was asked for the recipe immediately. Since many other reviewers had trouble with it being too moist I used 5 eggs and added a bit more bread to it. I prepared it in the evening and then cooked it the next morning for an hour. It's so easy and was a big hit.

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4 users found this review helpful

Reviewer:

JFL

Reviewed: Oct. 24, 2011

Based on the comments here, I reduced the milk (I used skim) to 2.5 cups. I baked it in a 9x13 dish, so it was shallow, soaked it overnight, then gave it a quick toss before baking to wet any bits that still looked dry. I had no trouble with mushiness at all. As some had mentioned blandness, I added extra cinnamon and a sprinkle of pecan chips. Easy, delicious and smelled great. I'll definitely make this again. Would be great with apples, berries or other fruit, too.

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Reviewer:

vlynn

Reviewed: Oct. 15, 2011

This recipe was very bland. I did not add the raisins and cranberries due to my family's dislike for them. I baked it in a square deep dish baking stone. I had to bake it 10 minutes longer turning it up to 375. I believe the cinnamon swirl and raisin bread would be better.

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Reviewer:

Christa Green

Reviewed: Aug. 30, 2011

I've always found that the longer you let french toast casserole sit, the better chances you have at it turning out. I made a few small changes: I used a can of fat free evaporated milk for most of the milk and then just adding additional regular milk up to three cups and instead of waiting to sprinkle the cinnamon-sugar over the top after baking, I did it after I poured the egg/milk mixture over the cubed bread. I also over-greased my baking dish REALLY well as I've learned from past experiances that french toast casseroles love to stick. This was a little mushy but for the most part, it was quite good. I warmed some homemade maple-vanilla syrup and we had that over the top. I'd make this again, though I think I might cut an egg out and some of the milk called for. I think it might be perfect then.

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22 users found this review helpful