Reviewed: Oct. 12, 2009

Simple recipe to follow. Overall good taste. Only problem is the caramel sauce is a little runny so I recommend using a little less water.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

alexparkview

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2009

Very good recipe. It's great because you don't need any syrup and they are so tasty! I put some powdered sugar on top and my fiance loved it! I will definitely make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

April

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2009

i added vanilla to the egg mix. i also added water before the sugar for the caramel sauce. and added a splash of milk to the caramel.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2009

I am also not a french toast fan but this was nice. I was blessed to have read the reviews before attempting the recipe. And it help alot!!! My caramel sauce turn out perfect because of the tip to use boiling hot water and to control the heat by not having it up too high. My kids clean it out!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ctomli

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2009

I really like this recipe and I am not a lover of french toast. I was looking for something different to feed the family for breakfast and came across this recipe. One thing I notice is for a serving of 8 I was supposed to use 6 eggs that is too much. We wound up with 12 french toast (which we still devoured). For the caramel, I added the brown sugar and not fulling reading the directions, added half the water a few seconds later. But it turned out good because mine didn't turn hard. We will be enjoying this again very soon!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Trinesha J

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2009

I'm not sure if i did something wrong on this recipe but it was a complete DISASTER. I could not get the caramel to harden to save my life and it just turned into this runny syrupy concoction. I had just figured i did it wrong and i would try again next time, but when we took a bite into it, it just was not a very pleasant taste at all. Entirely too sweet and the taste just didn't mix with the toast at all. I can assure that i will not be trying this recipe again though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kraftylilfrog

Cooking Level: Intermediate

Home Town: Southport, Florida, USA

Living In: Panama City, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2009

Tasted good, but the caramel sauce was too sticky to eat! Directions say cook until sticky, but I think when it starts to bubble up it's about done!.. I let it simmer a couple more minutes and it was sticking to our teeth.. I drizzled over top of french toast!..

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2009

The best and ready for company brunch! Only used half the eggs and milk for batter and added tsp. of vanilla extract. Will use almond extract suggestion next time if I have almonds on hand for topping. Used a small bagguette cut into eight pieces. Cooked these in two tbsp. of the butter and use the remaining butter in the sauce. Sauce cooked smoothly and perfectly with water from tap. Added water slowly and it began to steam immediately. Did add some pecans to finish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DUNNSGR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2008

This is now our new favorite breakfast!!!! AWESOME!!! I made it exactly like the directions and at the end added a handful of pecans!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nicole

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2008

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

metalnoir

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2008

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?!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Molly_B

Cooking Level: Expert

Home Town: Midland, Texas, USA

Living In: Sherman, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2008

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MRSB927

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2008

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SNLfunny

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2008

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! :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lorrie

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2008

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Christina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2008

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~

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lolasmommy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2007

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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BELONGS2TROY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2007

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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

zyrusp

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2007

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.

Was this review helpful? [ YES ]
1 user found this review helpful