Reviewed: Oct. 26, 2008

This is a great way to start the day !! And IF there are any leftovers, better the 2nd day !

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debby

Cooking Level: Intermediate

Living In: Leonardtown, Maryland, USA

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Reviewed: Oct. 24, 2008

YUM! I made this for our Bible Study group and EVERYONE LOVED IT and requested the recipe. You gotta make sure to cook the "syrup" until the sugar is COMPLETELY disolved and it is a smooth consistency!

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Angie

Cooking Level: Expert

Home Town: Lynnwood, Washington, USA

Living In: Arlington, Washington, USA

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Reviewed: Oct. 24, 2008

This recipe was too sweet for even my 13 yr old daughter who has a major sweet tooth. It is more like bread pudding, but WAY too sweet.

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cha

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Reviewed: Oct. 22, 2008

Outstanding easy recipe. Always gets rave reviews and recipe requests.

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Hobbesmom

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Reviewed: Oct. 21, 2008

I love these kinds of make ahead recipes. This baked french toast recipe is one of the best I've made. There are only 4 of us and I cut it in half for us. Works perfect everytime. Many times, I add raisins and diced apples when cooking the syrup, that's a big hit at my house!

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Spanky4704

Cooking Level: Expert

Home Town: Dakota City, Iowa, USA

Living In: Humboldt, Iowa, USA

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Reviewed: Oct. 20, 2008

I served this dish for a baby shower. Everyone loved it! Thanks for the great recipe.

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Maureen

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Reviewed: Oct. 8, 2008

ABSOLUTELY WONDERFUL! I made the changes as suggested by other reviewers and reduced amount of liquid. It turned out great!

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Elaine

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Reviewed: Oct. 8, 2008

This turned out like wet, mushy bread. I ended up throwing it out and going out to eat. It probably would have been good if there wasn't so much liquid in it because it smelled delicious. But, I dont think I will try it again.

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keelywalgama

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Reviewed: Oct. 6, 2008

This was very easy to make and everyone asked for the recipe. The topping that you put on in the morning made a nice crisp top layer. I did a double layer of bread and wouldn't recommend doing it, it left the bottom layer soggie and it caused the juices to overflow in the oven.

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Laura M

Cooking Level: Intermediate

Home Town: Normal, Illinois, USA

Living In: Dayton, Ohio, USA

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Reviewed: Oct. 3, 2008

I have a passion for bread pudding. This recipe is closer than the real thing to that, and is the best especially with the praline topping. I made it for the first time for a Women's breakfast at my church. Now I'm asked to make it every month for breakfast there. Don't change it and don't wait for it to brown. the praline topping will do that for you. I went on a cruise and they had bread pudding every day and that was the first place I stopped each meal. This is better than all of their recipes. If you are expecting it to look like French Toast, then follow the other suggestions.

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lilbit

Cooking Level: Expert

Home Town: Wisconsin Dells, Wisconsin, USA

Living In: Reedsburg, Wisconsin, USA

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Reviewed: Sep. 29, 2008

I made this as the recipe instructs and was disappointed with the end result. It tasted good, but the bottom of the pan can only be described as being similar to flan. I guess I will scale back the liquid and perhaps flip the bread half way through baking to avoid this. I will say that the prep was super easy so if you can get the mixture right it would be worth the high rating.

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mcckath

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 24, 2008

Incredible! I love this recipe... I used Vienna bread and sliced it in about 1 to 1-1/2 inch slices. I didn't have the corn syrup, so I used honey instead and it worked fine. This turned out absolutely delicious.

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JILLDAVIS11

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Sep. 22, 2008

Overall, I think this is a good base recipe. I took the advice of others and only used six eggs, one cup of milk, and one cup of half and half. I also dipped the bread into the mixture instead of pouring it over the bread. I couldn't get the bread in a single layer, so that caused the bottom to be soggy. I turned the bread over half way through, but that didn't help the bottom layer to much. Next time I will split this into two separate pans and I think it will be great.

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Roz B.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

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Reviewed: Sep. 16, 2008

This is an absolutely perfect recipe. I altered it a tiny bit because I usually make it on Sundays before I go to church, so to cook it for an hour was too little. I found a site online where it suggested that you'd be better to cook food at 225 degrees for 1 1/2 hours, instead of 350 degrees for an hour. I did this last Sunday, and the Baked French Toast came out perfect! Everyone was raving about it.

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onlyrose

Cooking Level: Expert

Home Town: Harrison, New York, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 12, 2008

Excellent, but too decadent and rich for us!

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Hensarling

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Reviewed: Sep. 7, 2008

I loved this!! I made a mistake and added the brown sugar to the egg mixture (didn't read the directions first). BUT it turned out fantastic!!! I didn't make any sauce- just ate it like that, was hot and crispy. I won't make it any different from now on...

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JennyAnn

Cooking Level: Beginning

Home Town: Fredericksburg, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 7, 2008

Very tasty. I would recommend to any french toast lover.

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Hil

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

I was disappointed with how this turned out and I followed the suggestions of other reviewers and used only 6 eggs, 2 cups half and half (no milk), flipped the bread over halfway through cooking, etc.., I will try this again sometime but I think I will do as yet another reviewer did and put the sliced bread in the oven to dry it out first. I may also try using maple syrup instead of corn syrup for more flavor. I hope that it turns out better next time.

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jkfreedman

Cooking Level: Intermediate

Home Town: Grant, Michigan, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 5, 2008

This recipe would have only received one star if not for its potential to be adjusted. I always make an effort to follow the original recipe exactly before using suggestions from others, as sometimes those suggestions actually ruin things. This recipe, however, did not turn out well at all. The bread was, literally, mush once it had completed cooking, and keeping it in longer did not solve that problem. It was completely inedible--the first genuinely bad recipe I have tried from this site, in fact. The flavor was good, so I imagine with a little work and reading, I can find the proper combination of ingredients to make this turn out well. We'll see what happens, but the original recipe is not good at all...

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CarissaBryn

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Reviewed: Sep. 3, 2008

Yummy! I made half a recipe, used mostly heavy cream with a bit of milk, skipped the cinnamon. Baking time was just right for us, but be careful of the topping- if the pan you bake in is too full, you'll have a big mess on your hands, since it bubbles up. Put the dish on a baking sheet just to be safe.

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misserikaxn

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