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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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Apr. 16, 2009

After reading reviews, I also adjusted to 6 eggs and 2 1/2 cups milk. I highly recommend one additional change: I blended softened butter and 1 cup brown sugar and spread mixture on each slice, place in pan buttered side down, cover bread with egg mixture let sit overnight and bake. Perfect!!

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kitali

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Reviewed: Apr. 16, 2009

1 word..."wow"

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Jessica G

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Reviewed: Apr. 11, 2009

Simply the best I have ever had, if you like sweet you will love this.

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THE BEAVER FAMILY

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Reviewed: Apr. 10, 2009

Delish

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Seattle Insomniac

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Temecula, California, USA

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Reviewed: Apr. 9, 2009

This recipe truly boasts everything we love about french toast. The a.m. sauce that is added tastes just like maple syrup on french toast. Don't change a thing and follow the directions - you won't go wrong. Breakfast is a hard meal to serve to a crowd - this accompanied by a quiche and some fresh fruit takes the hard work out of a big breakfast without compromising taste and quality. My grandparents love it as much as my children & everyone in between!

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Osbornera

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Reviewed: Apr. 8, 2009

First off I want to say that I liked the recipe as shown. The amount of custard you need to use it going to change depending on how moist your bread is. That is why I prepare it this way... I slice the bread the morning before I want to prepare the dish and leave it on the counter to get stale. When I get home from work I make the custard and pour 1/2 into the casserole and then place the bread on top of it. Then I cover and refrigerate it until the bread takes all of the custard (about 1-2 hours). Then I flip the bread over and pour 1/2 the remaining custard over top. Right before bed, I check it to see if I need to add the rest of the custard. When cooking it there shouldn't be much (if any) custard on the bottom of the dish. Pour the sauce on with 10 minutes left and boost the heat to 400. Crispy outside and like the best creme brulee on the inside. Remember guys baking times change with the outside humidity and temperature (and stop opening the oven door).

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Good Eater

Cooking Level: Expert

Living In: Parsippany, New Jersey, USA

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Reviewed: Mar. 23, 2009

I followed some advice by reducing the liquids. I followed the recipe exactly after those minor changes. My two pregnant friends thought this was the best meal they had ever had. I think it was a bit sweet and will leave the sugar mixture off of some toasts next time.

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Starsha

Cooking Level: Intermediate

Home Town: Sweeny, Texas, USA

Living In: Helena, Montana, USA

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Reviewed: Mar. 12, 2009

Absolutely the best! I make this all the time for my husband. It is a wonderful, easy recipe!

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Todds Wife

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Green, Ohio, USA

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Reviewed: Mar. 6, 2009

Everyone I have made this for LOVES it!!! It was easy to make and Yummy!!

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l. beighley

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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Reviewed: Mar. 2, 2009

Too die for.

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Jen

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Reviewed: Mar. 1, 2009

Mine was way to soggy. I followed the suggestions of other reviews - 6 eggs no milk. I won't be making this again.

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deathbycanon

Cooking Level: Beginning

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Reviewed: Feb. 26, 2009

Great recipe. I serve this on Christmas morning. I use Pannetone for the bread and substitute eggnog for the cream. For the last 15 minutes it is baking, I toss on about 1 cup each of tiny (Wymans is good) frozen blueberries and thinly slice canned peaches. It's a huge, huge hit! I brought this to work and now I am an office star!!!

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EMINANA

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Reviewed: Feb. 21, 2009

This recipe is great, as is! The ONLY thing I do differently is that I cube the bread and perhaps use a bigger pan than stated. The only reason I cube the bread is that it makes the casserole easier to eat and serve. I have made this for many different group meetings and it is always a hit.

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KATHRYNSUE

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Reviewed: Feb. 17, 2009

My boyfriend absolutely loved this...and thats a hard reaction to get out of him! I sprinkled the top with cinnamon, roasted pecans, and drizzled syrup. Very good!

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jmlozada

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Reviewed: Feb. 16, 2009

With a few modifications, this recipe made phenomenal baked French toast. I took some suggestions by other reviewers. I started with fresh French bread and didn't think about leaving it to stale or dry out in the oven. I'm fairly certain that the original recipe is calling for stale bread because it just seems like an overload of liquid. Anyway, I sliced the loaf into 1.5" thick slices on the diagonal. Then I only used 6 eggs, 1/2 c half and half, and 1/2 c milk (only had skim). Kept the vanilla and spices the same. I dipped each slice in the liquid on both sides and wedged them into a 9x13 baking pan, left overnight to soak. I had some liquid leftover and just spooned it over the middle of thicker pieces. In the morning, I melted only 4 T butter and 3/4 c brown sugar for the sauce, which was more than enough. Topped mine with chopped pecans and baked in the oven for about 40 minutes. Served w/fresh blueberries. A bit hit w/my boyfriend! I'll definitely be making this again for special occasions.

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Constance

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 13, 2009

Not sure if it wasn't my idea of french toast or what I did wrong, but my whole family did not like it.

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girlwolf

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Reviewed: Feb. 7, 2009

I cooked this at 400 degrees because I needed to get it done a little faster. It was great. I also took 1/3 of the ingredients and put it in a 2.8 L casserole dish on the side. This was perfect.

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jo-ann

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Reviewed: Jan. 31, 2009

I thought this was really yummy, like a custard base with french toast on top. A couple people thought it was too sweet. I was able to fit more bread slices in the dish by cutting them straight across instead of on an angle. I had six slices that wouldn't fit into the pan , so next time I will slice them thicker. I did not have light corn syrup, so I just used 3 t. water to thin the syrup. Next time I will increase the vanilla and decrease the syrup.

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ekp333

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Eastpointe, Michigan, USA

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Reviewed: Jan. 29, 2009

I made this recipe but I cut it in half for the three of us. This is very tasty but as many others have said it's also a really moist Baked French Toast. I thought it could use revising so I will start by reducing the milks by a 1/4 cup each. I already extended the baking time by a minimum of ten minutes. Other modifications I made: 1 tsp cinnamon and 1 tsp vanilla added to the syrup mixture. This is so tasty even if it was on the moist side. I will be making this dish again.

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