Reviewed: Jun. 24, 2008

this recipe was delicious! I decided to make it this morning for lunch the same day. (so I had to alter the recipe a bit) I cubed the french bread and put it into a bowl. I poured the egg mixture into the bowl and chilled it for about two hours stirring occasionally to ensure the bread soaked it up. Then I poured it into the pan, and while it was baking stirred it about three times. then I let it brown under the broiler. it turned out wonderful!

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kaeisacook


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Reviewed: Jun. 21, 2008

I brought this to work for our Friday Morning Breakfast Club, and everyone loved it! I listened to the reviews and cut back on the eggs, milk and cream. It turned out great. P.S. - I work at Allrecipes and everyone in the office loved it! Thanks for the great recipe!

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Kristina72913

	Cooking Level: Beginning Living In: Seattle, Washington, USA
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Reviewed: Jun. 17, 2008

I made this twice when we had friends over and it was a big hit. I only make half of the butter/brown sugar/corn syrup mixture because it would be too sweet otherwise.

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Chandra

	Cooking Level: Intermediate Home Town: Holt, Michigan, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Jun. 16, 2008

I made this for my husband and son for our Father's Day breakfast before heading out to watch a baseball game. We loved it! After telling my family about it, the are wanting me to make it for our next get together. I did take the advise of others and dipped the bread inot the mixture an flipped the bread half way through cooking. I have a gas stove and it took about 15-minutes longer to cook. Will definately make again. Thanks for the recipe.

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KimberCooks

	Cooking Level: Expert
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Reviewed: Jun. 15, 2008

Should have listened to other reviewers and cut back on the eggs and milk/cream. Was a little soggy and a little too "eggy". Used challah bread instead of french which was delicious, only the bread expanded and it all stuck together. Added a bit of nutmeg to the seasoning as well and left off the crunchy topping. Will definitely make this again with the modifications.

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Cara

	Cooking Level: Intermediate
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Reviewed: Jun. 15, 2008

SO very good! I used a loaf of Hawaiian bread and cut slices about 1.5" thick. Made in about 10 minutes and set aside for company the next morning. Upon recs from other reviewers, I only did 6 eggs, 1.25 c milk, 1 c half and half. Flipped slices about 30 minutes into the process and baked for another 20 minutes. Delicious with some oven-cooked bacon.

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HJV73


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Reviewed: Jun. 9, 2008

Made this for a brunch and everyone loved it. I made a few alterations. I used 1 1/2 loaves italian bread (1.5lbs. After I poured the egg mixture over the bread, I turned over the bread so it was coated evenly. In the morning, I turned the bread over again. When I made the brown sugar mixture, I added a capful of maple extract and some cinnamon. Delicious.

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MILADYLIN


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Reviewed: Jun. 5, 2008

I have made this for three baby shower brunches, and everyone wants the recipe! The crunchy tooping is wonderful!

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deb

	Cooking Level: Intermediate
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Reviewed: Jun. 2, 2008

Turned out a little soggy even after following all of the reviews. My husband said he'd prefer "normal" french toast and I think it's just as easy as this dish.

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saraann6

	Cooking Level: Beginning Home Town: Boise, Idaho, USA
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Reviewed: May 29, 2008

Great recipe, very easy! I made this for my Husband's birthday and it certainly was a hit with him! It was really sweet and a little soggy, but other than that I really enjoyed it! I did add 3/4 cup of chopped pecans, and I will do that again! I will also do like others have said and make my slices thicker and cut down on the eggs, milk, and cream.

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Rlaurenwest


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Reviewed: May 25, 2008

I made this for a brunch and it was the star! Looking forward to making it again.

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Katy Belle


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Reviewed: May 21, 2008

Needed casserole recipes for a Dr's Day brunch at our hospital. Found this & thought it sounded good. IT WAS A HIT! I have made it a couple of times and people always want to know the recipe. I plan on making it for our Women's breakfast at church some day.

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debksing


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Reviewed: May 20, 2008

This had a very good taste, but I did find it to be a little too soggy. Next time I think I will use stale bread and cut down on the liquid.

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BAWILLIS66

	Cooking Level: Expert
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Reviewed: May 18, 2008

Thanks to all the advice from the past reviewers. I also cut the recipe to 6 eggs, 1 cup milk, and 1 cup 1/2 and 1/2. I warmed the cut french toast (1 1/2 inches thick) to remove the moisture prior to assembling the dish. I used a bigger dish -- didn't like the sound of it bubbling into the oven! I also included a teaspoon of nutmeg and cinnamon. After the ingredients soaked for several hours, I flipped the bread. The next day I baked for 20 minutes -- removed from the oven, turned the bread, and THEN added the butter/sugar mixture with chopped pecans and baked for another 20-25 minutes. Frankly, it didn't look like it was going to be good at all, but turned out delicious. It was not too soggy. I will bake this again, but think I can do without the topping -- too much sugar!

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cooking123


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Reviewed: May 18, 2008

I did not enjoy this. My bread was soggy on the bottom from having soaked in the fridge for 8 hours, and the top was too crunchy and hard. Maybe I did something wrong, but I definitely don't think I'll be making this again.

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Momma_Ally

	Cooking Level: Intermediate
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Reviewed: May 11, 2008

Made this using a paesano crusty loaf (used 1/2 of it as I halved the recipe) and cubed it vs slicing it. I also cut back on the butter by 2 tbsp for the topping. Overall, fantastic taste. The next time, I may also use 1 less egg (3 vs 4 for 1/2). Definitely a great recipe and easy to prepare for company.

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DJTHEO


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Reviewed: May 6, 2008

wow...this recipe is SO good. I have made it for my family twice now. Its a big hit. I made a few variations per other reviews-I dipped the bread into the mixture and then placed it into the buttered dish. I added pecans and it was delicious!

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Lindsey

	Cooking Level: Intermediate Living In: Portland, Oregon, USA
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Reviewed: May 1, 2008

Very good. Took the recommendation from other posters and reduced the amount of eggs/milk. I made it for a brunch and everyone said they liked it.

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beenelson

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Apr. 27, 2008

Terrible. Followed the recipe exactly, After baking 40 mins the frnch toast was soggy, like bread pudding. We even baked it for another hour, and it was still pudding. Had to throw the french toast away!

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Blake


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Reviewed: Apr. 22, 2008

I made this recipe over the weekend, and it was to DIE for!! I made it with some cinnamon swirl bread, which I cut to about 1 inch thick. I also took the recommendation of another reviewer and reduced the number of eggs and the amount of 1/2 and 1/2. I will make it again, for SURE!

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sdaltonking


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