The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 2, 2009
Loved, loved, loved this! Made some changes based on other's reviews - 6 eggs, 1 1/4c milk, 1 cup cream, cooked uncovered. Hubby loved it and said this is something to cook for company. Will definitely cook this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 26, 2009
Big hit at work! I wanted something easy to make but yummy to eat, this was it! Went quickly at work and I got rave reviews. I used all the eggs and liquid, because I wanted to pile the pan high as possible with bread so there'd be enough for everybody. It goes so quick next time I'm going to have to make 2 pans.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 23, 2009
This is a very good recipe and even better since it can be prepped the night before. I used a good loaf of vienna bread which worked out very nicely. I didn't have half and half so I used a milk/cream mixture which turned out just fine. I also didn't realize until the morning that I did not have any corn syrup so I use real maple syrup in it's place. It actually made more sense to me anyway, so I think that will be a permanent substitution for me. I also halved the recipe because we didn't need a 9x13 pan for my small family. I followed the recipe exactly other than that. My family really enjoyed it for a special father's day breakfast. The top had a nice crunch and the bread was soft. My son called it "french toast cake" because it had a layer of egg custard on the bottom. Next time I make it I will probably reduce the eggs to 6 as some other reviewers have suggested. Easy and delicious. Thanks for the recipe.
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Hud

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 21, 2009
This was a really tasty recipe. I followed the changes that Michelle Mullins recommended (6 eggs, 2 cups h/h, no milk). It was great except I would recommend that you choose a gooooood bread that isn't hard. I didn't like the outer crust being too crunchy after baking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 21, 2009
Very Good! Great for company! I took another's advice and only used 6 eggs, 1.25 cups of milk and 1 cup of cream. By morning, there wasen't any liquid left in the dish. The bread had soaked it all up. I also flipped the bread over before sticking it in the oven so it would cook more evenly.
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Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA
Living In: Branson, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 20, 2009
I've made this twice now, and it is a great base recipe. The first time, I poured off almost all the liquid before cooking, and it turned out great. The second time, I used only 6 eggs, and increased the half & half to 2 cups, but did not include the milk. I still poured off excess liquid before cooking, and it turned out wonderful as well.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 17, 2009
pretty good and easy. If I would have known what I was doing I'm sure they would't have been so soggy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: May 23, 2009
This was really good! I couldn't find a loaf of french bread the evening that I made this, so I used a baguette and it worked just fine. I made it for a girl's brunch with Mimosas and a Grey's Anatomy marathon. It went over very well!
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Photo by LexiRob

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA
Living In: North Bend, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: May 23, 2009
I was unable to fit the entire french bread loaf on the bottom of a 9 X 13...so I made 2 layers....definitely not the solution.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: May 18, 2009
I had to cook it much longer and it was still soggy...it was too eggy and it almost tasted like the eggs weren't completely cooked. Not sure what I did wrong..I couldn't fit anymore bread in the pan. I would love to figure out the problem, because it SOUNDS delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 17, 2009
it's really good, but it turns out to be more like bread pudding. better for a dessert than breakfast.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: May 17, 2009
I made this as written because I didnt want to tamper with the recipe since Ive never made french toast before. This came out VERY puffy. Almost like a egg-puff casserole. The french toast was very soft and did not have a crispy outside. My DH said it was ok but didnt like the technique for making it. I did like the carmel sauce a lot on the top of it...made it taste good. I dont think I will make this again...its kind of weird.
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Photo by Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA
Living In: Yorktown, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 10, 2009
This replaced my favorite recipe of 12 years. I used the ingredients as is and covered the dish for the first thirty minutes and then poured on the sauce and baked an additional 40 minutes. Came out wonderful. A must keep recipte
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Photo by Chefextraordinaire

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: May 10, 2009
My husband who NEVER cooks made this for me on Mother's Day and it was awesome! Very filling but tastes gourmet. He said it was easy to prepare.
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NC

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 3, 2009
EXCELLENT! Every time I have a brunch this is a must have!
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Cooking Level: Intermediate

Home Town: Clarksburg, New Jersey, USA
Living In: Little Silver, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 1, 2009
This was fantastic! I used almost an entire loaf of french bread, but reduced all other ingredients to 9 servings so there was less liquid in the pan. I forgot to add the vanilla to the egg mixture, so I added it to the brown sugar mix. I think I prefer it this way because the vanilla flavor is present, and I am a huge vanilla fan.
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Photo by MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 29, 2009
This is a staple at any brunch I throw. It tastes more like bread pudding - but we love it! when it's done baking I sprinkle it with a little powdered sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 24, 2009
absolutely DELISH! I made it for breakfast at work and everyone gobbled it up. there wasn't nearly enough. i used challah bread and i'm sure brioche would be great, as well. my challah was on the smaller/medium side, so i had to pour some of the egg mixture out in the morning. otherwise it would have been baked into a sweet quiche-like french toast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 20, 2009
This is awesome french toast!!! It has a custard center that is nice, fluffy and moist. I included the ends of the french bread (the thick crust), and they did not soak the mixure well. So I will leave out the ends next time. I love how I can prep it the night before and just pop it into the oven in the morning . I will definitely, absolutely make this again! Thank you!
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Photo by CookingMaMa08

Cooking Level: Intermediate

Living In: Foster City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 18, 2009
I thought this was delicious. I loved the sweetness of it. I was a little confused on how much milk and cream to use since I didn't have half and half here. So I used half milk and half cream and then a little more milk. I used the 8 eggs, but I think I might use less next time. It was very eggy underneath, but it blended well. I made it for a women's breakfast and everyone liked it. They said it tasted like bread and butter pudding and I have to agree so here in Australia it could pass for breakfast, brunch, or dessert. :-) I'd never made this before so it was a nice change.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

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