The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 28, 2009
This was easy to make and the family enjoyed it. Used challah bread, cut down the liquid to 6 eggs, 1 and a quarter cups of milk and 1 cup 1/2 and 1/2. I baked it as is for 20 minutes, then poured the syrup on top (i only used 1 stick of butter and 1 cup of brown sugar and 2T corn syrup). Baked it for 20 more min. It wasn't as soggy this way.
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Photo by PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 21, 2009
Good, a little soggy on bottom - probably could turn it and make it better. Great for guest, I would have as a side dish not as the main just because it is as sweet as cinnamon rolls.
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Amy

Cooking Level: Intermediate

Home Town: Homedale, Idaho, USA
Living In: Dundee, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 8, 2009
I decreased the liquid as some suggested, I prefer my toast more dry than soggy- and it was SUPER GOOD! Not a single piece left after 5 minutes!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 24, 2009
I really liked this French toast. It was so sweet that I didn't use any type of topping. Also, I made 6 servings and only left them in the fridge for about 4 hours.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 23, 2009
I made a few modifications. I used 1 cup cream, 1 cup milk and 7 eggs. I also substituted maple syrup for the corn syrup in the topping and added some chopped walnuts. Rave reviews!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 22, 2009
WOW. Do not read the reviews. Do exactly as the recipe suggests and you will be golden. Served this treat yesterday and my inbox has been flooded with recipe requests all day today. Will definitely serve again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 19, 2009
This was great and easy. Make it for a brunch and everyone loved it, I used Texas toast.
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Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 10, 2009
I gave this 5 stars more for the convience than the taste. It did taste GREAT. Not too sweet, surprisingly. Way easy to make for large numbers of people. Already had requests for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 5, 2009
Really tasty but a heart attack waiting to happen. I used only half the half/half and still tasted great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 30, 2009
I scoured the reviews to hear from anyone that didn't soak overnight, and couldn't find any. So I just got brave and tried it anyways. I had some homemade whitebread, and I cut it about 1/2" thick. I soaked the bread on each side for about 10 minutes. I was only able to fit 6 slices in the 9x13 pan, so I halved the recipe. The result was pretty good...It was much more like bread pudding and much less like french toast, but after reading scores of reviews it was what I expected. Also, I substituted maple syrup for corn syrup since I didn't have corn syrup. I thought the sauce tasted wonderful this way.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 30, 2009
We made this with egg bread and it was very good. I liked the ease of preparing it the night before and finishing up in the mornings. Nice brunch/holiday recipe. I served it with country sausage and thought it was even better the next day. I did put the dish on a cookie sheet that was sprayed with Pam for easy clean up.
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Cooking Level: Expert

Home Town: Plainville, Connecticut, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 21, 2009
This is a great treat for special occasions, it was a bit of a process to put together but it turned out quite tasty. Compliments to ANTLALA!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 21, 2009
I took this to a baby shower brunch. It was a hit. Several people asked for the receipe. I actually used one of the suggested changes that other people put in. You could change this receipe around and still get great results. YUM
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 7, 2009
It was way too eggy for me and my husband. I put 6 eggs in instead of 8, and it was still too much.My kid didn't touch too much. I didn't have any corn syrup so I didn't make the topping. I used maple syrup as a topping which made it edible. I'll probably stick with the skillet kind :/
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Photo by LollerskateDJ

Cooking Level: Intermediate

Home Town: Agawam, Massachusetts, USA
Living In: Hazard, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 4, 2009
Everyone loved this recipe. I would recommend pouring out the excess liquid before you actually put the french toast in the oven.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 3, 2009
This turned out really messy for me. While baking, the bread and mixture bubbled high over the pan and oozed onto the bottom of my oven. I had a huge, smokey, sticky mess to clean up! The taste was good - similar to bread pudding. I probably won't make this again, though, due to the mess.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 3, 2009
Awesome recipe, always a big hit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 29, 2009
This is a fantastic recipe and I use it frequently. Always comes out perfect. You don't need to change a thing. You may want to place it on a cookie sheet because sometimes it boils over in the oven. It's really delicious!
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Photo by PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 29, 2009
The baked french toast of your dreams. Get up early if you used a pyrex dish so you can let it get to room temp before you throw it in the oven. I used soy milk and half-n-half and it was great. Did not make the sugary glaze-I spritzed with powdered sugar then used Mrs.B's sugar free syrup (girls gotta stay in control!)
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 21, 2009
I did not change a thing. Great recipe for a crowd, so much easier than cooking so many individual slices.
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