Yummy! Sweeter than my regular breakfast preferences, but if I'm in the mood for a sweet start, this is perfect! I'm glad I read the other reviews before I made this because I think that boiling water is crucial to making the caramel sauce. In fact, I was having trouble getting the brown sugar to melt so I added the hot water before it was melted, and I had the perfect caramel sauce in less than 5 minutes. Other than boiling the water for the sugar-sauce, I made 2 minor changes: (1) I halved the recipe and (2) I added cinnamon to the egg mixture. I think it's also important to use butter as the recipe calls for: it adds a perfect dimension to the caramel sauce which neither shortening nor margerine would provide. This is delicious and quite sweet; and it would be great with fruit (the tartness would pair nicely with the sweet sauce) and whipped cream. This would also be a great desert served with fruit or ice cream! Wow, imagine this sticky French Toast as a base for a scoop of ice cream, nuts, and hot fudge!

Oh I wish I had seen the reviews about boiling the water first! I just saw all the positive feedback and decided to give it a shot. My caramel sauce also ended semi-disastrous. I melted the sugar first and then added the water. My rational thought kept me from pouring the whole cup of water in, I added it slowly. But it still clumped up and became a little burned. Instead of having the REVIEWS with the right procedure, why doesn’t someone alter the original recipe for people like me?!

This recipe simply doesn't work as written. I reduced the heat to melt the brown sugar, but it immediately clumped when I added the water. By adding a bit more water, beating the clumps with the back of a spoon to break them apart, and slowly heating the mixture on low heat, I was able to dissolve the clumps. We both found the taste to be disappointing since it tasted only of strong brown sugar. The sauce was very sticky and unappealing, and the taste of the French toast itself was nothing special. When I can't finish something I've made I have to give it one star.

This is one of the best french toast recipes I've used. I boiled the water before adding to the sugar as suggested by others. I also added a little cinnamon to the egg mixture.

I felt like French toast so I decided to try this new recipe for my fiancé. I added cinnamon to the egg mixture. I used less butter when frying the bread & most of the 4tbs in the caramelization process. I'm glad I read the reviews because boiling water made more sense & helped breakdown the sugar. You do have to watch the sugar because it can burn easy so I added the boiling water earlier leaving the sugar/butter on direct heat for only a short time. Overall a great meal, very filling, I used potato bread this time but next time may try a cinnamon swirl. My fiancé said it was the best he’d ever had because it was so different & didn’t need syrup although I did sprinkle w/ powdered sugar!

extremely good! for a little different flavour, I also add a little drop of almond flavouring. Definately need to go for a VERY long walk after these to burn off that extra calorie or two! :)

This recipe is probably, hands down, the best I have made for french toast! It is easy to follow and included ingredients that I already had. I used Cinnamon Swirl bread and it was amazing. The caramel part was a little tricky. Just let the brown sugar heat up, but not clump. Boil the water and then mix it in with the sugar. I mixed it for about 5-7 min to get my chunks out.But chunks or no chunks, best recipe yet!

My kids loved this recipe! I did boil the water first like others had suggested, other than that I stuck to exactly what was written and I will definitely be pulling this recipe out for special breakfast occassions~

This is the BEST french toast that I have ever had! My whole family loved it -even my picky husband! It didn't even need syrup! I will definatly be adding this one to our favorites!! Thanks

this recipe was awesome. the whole family loved it so I will definitely be making this again...

I made this for my husband for father's day and we loved it. The carmelizing was a little off for me too. You have to control the tempurature. Next time I make it I will take the other advice of boiling the water first. I should've read the reviews first. I might want to add cinamon and vanilla next time. The Brown sugar takes the place of maple syrup and you can sprinkle with powdered sugar. Yum! Still a good recipe.

This is absolutely the best french toast. I didnt change anything and it is great. I made this today for my family and everyone had great reviews. My husband likes his french toast very sweet and this hit the spot. This is definately a keeper in our household. Thanks for the great recipe. Lovada in Seattle.

I boiled my water before adding it to the brown sugar to prevent it from hardening, as other reviewers suggested. Other than that, it was a good recipe. Thanks

I made them couple days ago for breakfast and they were awesome. Nice to have brown sugar. yummy. And trust me don't need maple syrup at all. Nice and sweet.

The caramelization did not work for me. It turned hard & tasted aweful. My 7 year old, who loves brown sugar, wouldn't even eat it. I will not make again. Sorry.

I didn't read the reviews on this one before I made it, I just thought wow, that's not a bad idea and went to throw it together. I suggest you read the reviews first. I've never actually made caramel before, so I just followd the directions exactly... After I was done making the bread I put the brown sugar in the pan, over a medium heat. It took quite a while to start melting, and before it reached the consistency I was waiting for it began to smell like it was burning. When it was nearly all melted, I added the water (which was room temperature). The sugar instantly hardenend (makes sense). Obviously, there was no way to dip anything in this rock hard sheet of sugar that was floating in water, so I waited and stirred. Pretty quickly, it began boiling and the sugar was slowly melting back into the water. By now it definitely smelled funny. I thought, maybe that's the way it's supposed to smell (remember, I've never made caramel before). I continued cooking it until the sugar was basically all melted/combined with the water. Then I dipped a piece of french toast in it and tasted it; It tasted funny, too. In the end, we had french toast the old fashioned way last night, with syrup. I think I should have read the reviews first, but regardless, seems like a lot of extra work for something that (aside from the burned taste) was not that great a substitute for good old-fashioned syrup.

My carmel came out hard and sticky - will make again but with a different recipe for the carmel part. My son and husband still loved it.