Reviewed: Mar. 12, 2002

and the search goes on for a good carmalized toast recipe. this would be good..if it would have carmalized. and the proportions of ingrediants were way off.

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1KITSUNE

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Reviewed: Feb. 4, 2002

Well, make sure your water added to the melted brown sugar is PIPING hot... mine wasn't and it hardened the brown sugar on contact. No matter how much I heated it after that, I never got a good caramelizing mixture. I'm disappointed, and probably won't try it again.

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SHANNON2E

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Reviewed: Nov. 27, 2001

Really good and does taste like a caramel rolls, without the hassle of using yeast and much quicker results. The clean-up required afterwards is well worth it!!!

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ANNEMORGANMU

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Reviewed: Nov. 21, 2001

Yes, it is much less of a mess than caramel rolls. No, we will no longer be buying maple syrup. My only suggestion is to try using hot water to add to the melted sugar, it is less likely to harden the sugar and allows for a smoother syrup. Tastes great! Thanks!

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LIQUIDSMOKE

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Reviewed: Nov. 15, 2001

This is the best french toast I ever had. I will definitely be making it again. I made it for dinner for my sister and I and she wants the recipe now. We don't have to buy syrup again!

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Amanda

Cooking Level: Intermediate

Home Town: Hellertown, Pennsylvania, USA

Living In: Whitehall, Pennsylvania, USA

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Reviewed: Oct. 27, 2001

I have only two words for this Thank you!If i was a man id marry you

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MARA1423

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Reviewed: Sep. 21, 2001

i found this recipe when i had run out of maple syrup. the french toast didn't even need syrup, they were sweet and my kids loved them. i did need although more butter, after 2 slices the butter was gone in the skillet. other than that, just remember to lower the heat when you add the brown sugar or else it starts to turn to candy.

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LUCINDA ELMER

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Reviewed: Apr. 26, 2001

Carmelized french toast is very sweet and actually rather good. However I personally feel it's a little to sugary for breakfast though it might be great for brunch. I also found it a bit of a pain trying to get all the melted brown sugar off the frying pan.

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Robert

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Reviewed: Mar. 11, 2001

I used a different French Toast recipe, I tend to like fluffier toast with flour, and some spices, but the carmelized part is EXCELLENT! Who needs syrup?

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