Thanks to all the advice from the past reviewers. I also cut the recipe to 6 eggs, 1 cup milk, and 1 cup 1/2 and 1/2. I warmed the cut french toast (1 1/2 inches thick) to remove the moisture prior to assembling the dish. I used a bigger dish -- didn't like the sound of it bubbling into the oven! I also included a teaspoon of nutmeg and cinnamon. After the ingredients soaked for several hours, I flipped the bread. The next day I baked for 20 minutes -- removed from the oven, turned the bread, and THEN added the butter/sugar mixture with chopped pecans and baked for another 20-25 minutes. Frankly, it didn't look like it was going to be good at all, but turned out delicious. It was not too soggy. I will bake this again, but think I can do without the topping -- too much sugar!
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