The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 24, 2008
This is always a hit at brunch and is the first thing gone. Great because most of the work is done the night before.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 14, 2008
Really yummy and a hit with the family. I added fresh blueberries since I had some on hand and it was a very tasty addition.
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Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 10, 2008
I made this for my husband and was pretty disappointed. I should have read the reviews, but I didn't because it had so many ratings. The french toast overflowed causing my whole kitchen to smoke. Complete soggy mush if you follow the directions exactly.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 8, 2008
I made this according to the recipe, and it didn't work for me. If I decide to make this again, I will definitely cut the liquids by HALF, and dip the bread into the mixture rather than pour the mixture over it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 3, 2008
My husband ate this but I just couldn't. It was bland and soggy in the middle.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 26, 2008
Used raisin challah, cut the recipe in half and didn't find it too soggy at all. Took another reviewer's suggestion and started it without the sauce for 20 minutes, flipped and added sauce and let it go for about 25 minutes. Delicious!
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 20, 2008
I used 2 french baguettes for a total weight of one pound, and was barely able to fit all the bread in my 9x13 pan. I used 3/4c maple syrup instead of corn syrup and brown sugar, and baked it for 55 minutes (at 40 minutes it was a bit too soggy on the bottom for me). The top pieces came out crispy-dark, and the bottom pieces were more like bread pudding. If the pan hadn't been so full, it probably would have helped to flip them before baking. But the finished product was delicious and my family really liked it.
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Cooking Level: Expert

Home Town: Germantown, Maryland, USA
Living In: Rockville, Maryland, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 14, 2008
I followed the recipe exactly. WAY TOO MUCH LIQUID! I had read in lots of other reviews that said it was a problem but didn't want to change the recipe at all my first time trying it.
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Cooking Level: Intermediate

Home Town: Clinton, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 6, 2008
Fabulous. Made this for my mother-in-law's 70th birthday breakfast. Big, big hit!! I had a chef once tell me to substitute a small amount of orange juice and triple sec for the milk. Adds a touch of sophistication. You'll want to skip the cinnamon if you do. Try a quarter cup o.j. and a tablespoon of triple sec.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 6, 2008
I make this recipe everytime I have company and everyone loves it! Some of my friends request it everytime they come. I have never used up all of the liquid, as soon as I see the break is covered, I pour out unused portion. I also don't ever use all of the syrup and it always turns out great!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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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Cooking Level: Intermediate

Home Town: Holt, Michigan, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
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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Photo by Cara

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
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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Photo by saraann6

Cooking Level: Beginning

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
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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