Reviewed: Jan. 3, 2007

I didn't try the syrup recipe, only the french toast. I made it as directed. The toast looked nice. It came out a little fluffy and moist, however, the flavor was not good. I would next time omit the salt. Also, the cornflakes did add variety in texture, but their flavor didn't go with french toast. I would not recommend this recipe for the french toast.

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Reviewer:

SHUCK13

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Harvest, Alabama, USA

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Reviewed: Dec. 20, 2006

I wanted to try this recipe because my husband is a big french toast fan. I think this could be a great recipe with a bit of tweaking. I love almond, but none of us cared for the almond flavor in the syrup; it was too much. I would attempt this again, but next time reduce the almost extract, or even omit it entirely. The french toast was pretty good... the corn flakes added a lot of heartiness to the recipe. I will definitely try again....

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Reviewer:

LearnOrStarve

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Reviewed: Nov. 28, 2006

first off, i must confess to only making the french toast part of this recipe & not the homestyle syrup. now with that out of the way.....we had this yummy delight for our thanksgiving breakfast. the french toast looked fantastic & tasted delicious. the only change i made was to substitute thick cut homemade bread for french (what i had on hand). went great with warm maple syrup. many thanks deloris!

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Reviewer:

LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 29, 2006

Awesome recipe! I had to change the syrup recipe a bit due to a barren cupboard, but it was delicious. I used 2% milk for half the amount of evaporated milk and real butter for the butter extract; I also subbed pure vanilla extract & almond roca syrup (Torani's) for the almond extract. I added a few dashes of ground cloves and ground nutmeg, and it was the perfect accompaniment to our french toast, apple-cinnamon pancakes, cinnamon rolls, etc. Thanks for the great recipe!!

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