This was good but not amazing.

This French Toast is fantastic without altering the recipe. I make it a day early and soak it overnight. This has become one of my all time favorite recipes. I usually have to make a double batch to satisfy my family. Everyone loves it!!

This was a super yummy breakfast, though a little sugary!

My entire family found this recipe wayyyyyy too sweet!!

This was Awesome! I actually doubled the batch and I made one dish with the crust left on and it was still delicious The carmelized bottoms were simply divine. I was pleasantly surprised at how good the egg mixture was even eaten alone, just the right sweetness. I will be making this again & again!

Served this recipe this past weekend and it was fabulous!!!!! I used peach brandy instead of orange and added cinnamon before putting in into the refrigerator overnight. Definitely a keeper!

This was a very good recipe and actually easy to make, but I was slightly disappointed that the orange flavor was so light. I think next time I will double the amount of liqueur. I also took the advice of prior reviewers and used 4 egss, 1 tbsp of maple syrup (instead of the corn syrup) and only half of the brown sugar. My husband compared it to the custard-soaked french toast at one of our favorite local breakfast places.

This was a really good recipe but my husband and I both thought it was too rich for a breakfast food. Seemed more like a dessert. It is very custard-like. I do recommend this recipe if you enjoy custard as it is more like that than french toast.

one of the best french toast i've ever had! i had to scale down the recipe a lot because i was only cooking for two. somehow i ended up with a lot of the "brown sugar syrup" so i decided to spread it to both sides of the toast. i also used the convection feature in my mini-oven and baked it for 20 minutes. the toasts came out nice and brown and the crust very crunchy. it was yummmm!!!

This recipe is to die for!!! You will never make any other french toast, ever! The moisture, flavor, warmth...it just melts in your mouth. I consider myself a very-very-beginner at cooking and mine came out perfect. Everyone wanted the recipe. I just soaked the toast in the mix and put them in the cooking sheets. I wouldnt suggest dumping the mix on top of the bread...too soggy!

This turned out very good. It also tasted very good cold the next day.

My daughters both loved this recipe, as did I! It was amazing and dessert like. We had it for breakfast one morning and dinner the next night. The only thing I will do differently next time is make double sauce for the bottom. Yes, it was sweet, but it was so good to dredge the "toast" in.

Oh my was this good! I used fat free half and half. No booze, but added a little orange extract. I didn't remove the crusts from the french bread... that seemed to be to much work:). I squeezed in 8 pieces of bread into a 9x13 pan but did increase the half and half by about 1/2 cup and added 2 more eggs and 1/4 c more butter. Will make this often when guests come into a town. Thanks for this one...a keeper.

Made this for breakfast this morning...and um, well, it is pretty much dessert! :D I didn't marinate it overnight, just made as written and put in the oven (took 40 minutes at 350). Also, no liquer in the house, so I used orange juice. Very tasty, but very sweet! You could definitely reduce the sugar significantly and be fine!

Wow, wow, and wow. I've tried very few recipes on this site and I must say this is one of my absolute favorite. I did change a few things on the recipe. I cut the bs to 3/4 cup, 3 xlarge eggs instead of 5, and 1 tbls of c syrup. Plenty eggy and sweet this way. I must say the refrigeration adds to the delicious taste of the french toast. If you're not into the puffiness of the recipe I would turn it over after 20min of cooking so that it carmelizes on both sides. I then put it in the broiler for a few minutes to get nice and brown and toasty. Simply marvelous.

This recipe is OUTSTANDING! One way to cut down on the calories is to use just 1 tsp of corn syrup and reduce the brown sugar to 3/4 cup. We also used a tad more Grand Marnier! By all means, turn the toast after 20 minutes to get a texture on the bottom and why not broil for the last few seconds to allow the sugars to carmelize?? These few altercations still yielded a deliciously sweet franch toast which needed no additional syrup. Try this one this weekend!

For Father's Day, I wanted to make the DH a knock out breakfast. This delivered. (Well, not with the kids.. But, we nearly took down the entire pan!) I used torn up Vienna bread (13 slices), and followed the common modifications (3/4 cup brown sugar / 1 tbs corn syrup / 4 eggs / cinnamon) Also, used Triple Sec instead of Grand Marnier. Keep in mind nay-sayer's, this isn't "FRENCH TOAST" per se. It's going to have a different texture. But it's just phenomenal. Actually, the word he used was "Fantastic" (A rarity from his mouth). Served with bacon and fresh strawberries.