Reviewed: Dec. 29, 2011

I made this Christmas Eve, soaked over night and served for Christmas breakfast. It turned out great...with a few adjustments. I omitted the OJ and the granola, as these were ingredients I just didn't think went with it. I followed the rest of the recipe as is, but reserved the melted butter and brown sugar until just before it went in the oven. I make fork holes all around the saturated bread, then poured the butter/brown sugar mixture over it. I also gave it another drizzle of maple syrup over the top. Baked at 350 for 45 minutes, and it came out delicious! Thanks for sharing!

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22 users found this review helpful

Reviewer:

Jackie

Cooking Level: Expert

Reviewed: Feb. 5, 2012

Excellent! Nutmeg definitely gives great flavor! These are the changes I incorporated: I used around 1/3 of a cup of both brown and white sugar instead of the 1/2 it called for. I also added 1 extra egg and a little extra cinnamon and nutmeg. Was wonderfully moist and delicious!

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11 users found this review helpful

Reviewer:

Jenny

Reviewed: Feb. 21, 2012

I did not have granola so I substituted walnuts. I also did not have "light" brown sugar, so I used dark. I also did not have cream and used skim milk. I used fresh squeezed orange juice and the flavor is just delicious, highly recommend this dish :)

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5 users found this review helpful

Reviewer:

Margaret

Reviewed: May 29, 2012

5 stars, with adjustments made. I used 3 cups of half and half, cut the sugar in half and waited until just before baking to pour the syrup and butter over it. I baked it at 350 for 45 minutes. I will definately make it again this way.

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2 users found this review helpful

Reviewer:

rianasilver

Reviewed: Aug. 15, 2012

Very good make ahead french toast/bread pudding. The only thing that I had a problem with is the baking time/instructions. It was getting too brown before it was baked through so I covered it loosely with foil and had to bake it an additional 30 minutes. Next time I will cover loosely and bake at 350 for 1 hour total. Thanks for sharing!

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3 users found this review helpful

Reviewer:

mauigirl.. Intermediate not a

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

Reviewed: Feb. 29, 2012

I made recipe exactly as described with the exception of 350 the entire time for an hour like suggested by another, and it didn't come out so well. However, it had an amazing flavor and I think it could be a 5 star with some modifications. Problems that I had were that the pound of egg bread I used only had twelve very small pieces in it when cut to required thickness, which seems accurate to the serving amount but I felt like the 9x13 pan needed four more pieces. If the pan had been full, maybe the bottom wouldn't have been as soggy as it was. Since I changed the cook time/temp I cant complain much but the top was very brown. Next time I will try the temp/time recommended, I was just trying to find a short cut and not have to bother with changing the temp. The only way I see around this is to cover for 45 and uncover for 15, but if i have to do this then I could just cook as directed and maybe it'll come out right... I will keep you posted if I try recipe again.

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3 users found this review helpful

Reviewer:

JMANNING

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Sep. 10, 2011

Didn't feel it was cooked long enough. Inside appeared to be soggy. I would increase the cooking time at least an additional 15 minutes at 300 before kicking it up to 375. Also the amount of bread made more than two layers (actually made four layers which may account for the needed time to cook). Very sweet. I would decrease the sugar by half. I would also sprinkle additional granola between the layers. Will try again.

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36 users found this review helpful