Reviewed: Nov. 20, 2009

Everyone loved this french toast! I used 2 day old French bread and doubled the amount of Grand Marnier and it turned out great! I also sprinkled cinnamon on top and that added a lot of visual effect.

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kargo

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Reviewed: Oct. 20, 2009

This was soooo good! I used cinnamon mini crossiants cut in half. The croissants have cinnamon sugar and walnuts in the middle so because they are already sweet I cut the brown sugar in half, it was perfect! Thanks SANDIPANTS ♥

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Oct. 20, 2009

Flip half way thru add cinnamon 8 slices bread 4 eggs 1T vanilla maple syrup not corn

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jennbtn

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Reviewed: Oct. 17, 2009

This is my new favorite weekend breakfast. I have made it before with milk instead of 1/2 & 1/2. It turned out fine that time. I made it today with 4 eggs and it also turned out fine. Next time I am reducing the amount of brown sugar. Reading the previous reviews helps. I think 3/4 cups brown sugar is plenty. Grand Marnier is a must, and we top it with fresh berries. The sweetness of the sauce and the sour of the berries is a nice combo. I am so glad I found this recipe!

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bunnyboots

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Reviewed: Oct. 11, 2009

I substituted 1 1/3 cups vanilla soy milk for half and half or cream, oj for grand marnier and almond extract for vanilla (because I realized at the last minute that I was out) and it turned out fabulously well! What a delicious breakfast - perfect flavor from the bottom all the way through the bread!!

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hilray3

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Reviewed: Oct. 10, 2009

This was AMAZING! It was one of the best breakfasts I have ever had. My husband and kids loved it too! Soaking it overnight keeps it from having "eggy, runny" spots as some other reviewers had trouble with. The bread needs time to soak up all of the liquid. We sauted some chopped almonds in butter, cinnamon, and sugar then sprinkled them over the finished product. Mmmmm, so good! Thanks for sharing the recipe.

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Jules

Cooking Level: Intermediate

Living In: Cody, Wyoming, USA

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Reviewed: Sep. 24, 2009

Excellent! I went over the top, if possible with this recipe, by using croissants (sliced in half). I also added some nutmeg and orange juice, used triple sec for the liqueur.

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Lizzy RN

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Living In: Fredericksburg, Virginia, USA

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Reviewed: Sep. 22, 2009

I made this recipe over the week end for tailgating. It was great. You do not need syrup or anything else with it. I will be making this recipe again.

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Elaine

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Reviewed: Sep. 1, 2009

Excellent...though I didn't remove the crust (I like the crust) and see why you may want to: so the egg/milk mixture can seep in. If you don't remove the crust then you'll probably want to try 'basting' the bread every couple hrs or so with the mixture so it gets good and soaked. Oh and I didn't use the liqueur, I didn't have any, just used a bit more vanilla. Tasty!

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HRS

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2009

Very yummy and went over well. There is some planning that needs to go into making this as it needs to sit over night but turned out very good. I made it with some homemade french bread that I cut up into about 1" slices then cut each slice into 4 pieces to make it more of a finger food and allowing others to take as little or as much as they wanted. Would totally make it again and wasn't hard at all.

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kavalentine26

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Brighton, Michigan, USA

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Reviewed: Jul. 19, 2009

I made this for brunch on Sunday and it was sooo good. I let it stay in my fridge for two nights, I didn't have time to make it the morning before and ti turned out great. I also let it bake for about 45 minutes, keeping an eye on it and pulling it out when the butter brown sugar layer started to bubble, I think it helped to keep the bread crisp and the brown sugar to further caramelized making the entire dish crisp and nothing like soggy french toast your used to.

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Abby

Cooking Level: Beginning

Home Town: Coon Rapids, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 11, 2009

I made this when my sister in laws were visiting and oh what a hit. It was great when having guests because you just cook in the oven and serve, what a crowd pleaser

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JILLOTT

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Reviewed: Jul. 10, 2009

I make this for my MOPS (young moms) group at church. It's wonderful!!!! I use that thick Texas Toast (Winco carries a maple-flavored) and cut the crusts off. Don't use plain, thin bread--it won't do. Also, I leave out the Grand Marnier...you can add more vanilla or sub Wilton's butter flavoring, if desired. If possible, let bread come to room temp before baking. Oh yes, and I recommend using a glass pan, and not a metal pan-the caramel bottom gets too hard in a metal pan.

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LUVJEZUZ

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Jun. 28, 2009

This was really good. Next time, though, I'll buy thicker bread.

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Kelly

Cooking Level: Beginning

Living In: Greensboro, North Carolina, USA

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Reviewed: Jun. 5, 2009

An outstanding Dish!! Made it for a Brunch, so sweet and so good.

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GeektoTheCoreNJ

Cooking Level: Expert

Living In: Westville, New Jersey, USA

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Reviewed: Jun. 3, 2009

This is a wonderful recipe. I only made a couple small changes. I cut the eggs down to four (large eggs), and I left the crusts on the bread. Other then that I followed the recipe. The first time I made it I halved the recipe and it turned out PERFECT! The second time I did a normal sized batch, the only issue was that some of the egg mixture made it under the bread so a couple of slices weren't the pretty carmelized color when flipped, solution, just make sure that the bread is in there tight enough to keep the egg on top and not surrounding the whole bread. Fabulous recipe, everyone loves it!

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tinagail

Cooking Level: Intermediate

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Reviewed: May 30, 2009

Although the flavor was ok, the bread came out mushy.

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COOK_4_3

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Reviewed: May 27, 2009

All I can say it yum, yum ,yum so good, I did changes as did "Luxury010" suggested and use Maple syrup and I also use more grand marnier 2 tsp. and sprinkle cinnamon on top. It was great, thanks for sharing.

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Dee Dee

Cooking Level: Intermediate

Living In: West Des Moines, Iowa, USA

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Reviewed: May 21, 2009

Nice recipe- but i'd make some changes if i made it again. For one, I cut my french bread into six slices- but it should've been eight. Also, i used about 2 teaspoons of grand marnier but still couldn't taste it. I'd use at least a tablespoon. Finally, i think it could use just a little spice- maybe some nutmeg or cloves?

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