Reviewed: Dec. 29, 2008

Fantastic recipe. I did have to cook it for about 50 minutes. At 50 minutes it was puffed up & slightly brown-perfect! I omitted the Grand Marnier. This is a keeper. Super easy & delicous.

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MICHELLEVON

Cooking Level: Expert

Home Town: Washington, Indiana, USA

Living In: Tigard, Oregon, USA

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Reviewed: Dec. 29, 2008

Delicous. The only thing I did different was to leave the crusts on the bread. I made this for our Christmas morning brunch. Everyone loved it. I will make it again soon...maybe for new years morning. Thank you so much for sharing this recipe.

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Kelly

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

My family thought this was fantastic! Put it together the night before and just popped it in the oven on Christmas Morning! I used the entire loaf of french bread, crusts on, cut into 1 inch slices. Filled an 11x17 pan. I didn't change anything except did take another reviewer's advice and sprinked top with cinnamon and used real maple syrup instead of the corn syrup.

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LISAGL

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

Perfect Christmas morning breakfast. We left the crust on. Also we wished we had turned it over the last 5 min. of baking

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Beth

Cooking Level: Expert

Home Town: Greensburg, Kansas, USA

Living In: Manchaca, Texas, USA

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Reviewed: Dec. 26, 2008

wow this was very good, I did have to bake it longer then the time stated as mine wasn't very brown. am not sure how much longer maybe about an extra 10-15 min. I think next time I will cut the bread into cubes instead of slices, I also used egg bread verry yummy!!!!! ***UPDATE*** Made this for a friends sons birthday brunch and wow was it a big hit. As it was to feed close to 20 odd people, here is what I did. I cubed up a whole loaf of bread for 1 13x9 and I decided it looked like it needed more eggs so I added 2 extra eggs and a splash more cream. Next time though I think I want to make more of the carmel sauce but overall it was still amazing, had so many people that day ask for the recipe

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gilly

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 26, 2008

We looooved it!! My slices were about 2 inches thick and did not get soaked all the way through. We liked this because we could pick it up by the bready end without any mess. If you want the top crispy you'll have to broil it but great without the crispy top too. We left this in the oven after it was cooked all day on 100 degrees. It stayed warm and was munchable all day.

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spacecoaster

Cooking Level: Intermediate

Living In: North Aurora, Illinois, USA

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Reviewed: Dec. 26, 2008

I made this for Christmas morning breakfast, the family enjoyed it very much. I substituted the GM with 1 tsp orange extract and 1 tbls orange juice concentrate giving the desired flavor without the stop at the liquor store. I baked the dish in my stoneware (I love my stoneware) which baked it beautifully and kept it warm. I used 8 pieces of bread instead of 6. I will make this again and again.

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Cathie

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Dec. 26, 2008

I have tried numerous baked french toast recipes .. and never really cared for them. Not the case with this one. This one is a keeper. The "creme brulee" at the bottom is what makes the difference. I added triple sec since I didn't have any Grand Marnier. I imagine you could use any flavored liquor. I also kept the crust on the bread. Once I finished putting the pan together, I topped the bread with a little maple syrup. Really good recipe, and scales down well !

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lons65

Cooking Level: Intermediate

Living In: Pike Creek, Delaware, USA

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Reviewed: Dec. 25, 2008

I made a few modifications since I didn't have some ingredients (and based on other reviewers comments). I used 1/2 c soy milk and 1 cup of Silk Nog (soy nog) instead of the half and half (probably should have cut back on the sugar a bit but it was still delicious). I also cut back the eggs to 4 since I was already using egg nog. I used Triple Sec instead of Grand Marnier, maple syrup instead of corn syrup, and added some cinnamon to the sauce. I used 2 day old french bread cut 1/2 to 3/4inches so I didn't put all of the sauce on, it was for xmas morning and I didn't want to take any chances. I just reserved the extra sauce for morning in case it looked dry but didn't need it. It came out delicious, browned on top, crispy on the edges, moist but not soggy (i also left the crusts on). My family loved it, and I wasn't slaving in the kitchen, missing out on the fun! :) I recommend serving w/some type of meat to offset the sweet.

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Andrea L

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Reviewed: Dec. 25, 2008

I made as recipe with very few changes. I did flip the toast over to broil a little when it was done. Good crispy ending. I also did leave the crusts on. After cooking for 50 minutes it still was mushy on the inside. Next time I think I will not let it sit over night as in the recipe. I loved it, with just a little powdered sugar and strawberries

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RHONDAM10

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: La Salle, Colorado, USA

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Reviewed: Dec. 25, 2008

My husband threw this together on Christmas Eve for Christmas morning. He followed the recipe exactly, except for the orange liquor. He subbed orange juice, but it didn't make a difference really. He also had to bake it for an additional 20 minutes, until it browned on top. It turned out FANTASTIC!! Very rich, very yummy, very gooey and sweet. We used fat free half and half, and it was still rich and delicious. This one is a keeper!

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marcy

Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

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Reviewed: Dec. 24, 2008

This dish is a favorite! I have made it many many times and given the recipe too at least 20 others! You don't actually have t remove the crusts from the bread if it is not too hard, and I recommend packing as may slices of bread as you can into the dish- because people will want seconds! The only other adjustment I make is to double the Grand Marnier.

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lisa

Home Town: Overland Park, Kansas, USA

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Reviewed: Dec. 23, 2008

This is the BEST french toast ever! My entire family LOVES it and always asks for it to be make for special occasions! We are having it for Christmas morning this year, yum!!! Thank you!

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LILANNE99

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Reviewed: Dec. 22, 2008

I can sum this recipe up in 3 words....To die for!! This was a huge hit for a big family brunch I had! You don't even need syrup on this decadent french toast! They are still raving about it and asking me when I am going to make it again!

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Dorothy F

Cooking Level: Expert

Living In: Yorktown Heights, New York, USA

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Reviewed: Dec. 18, 2008

I've been making this for years, and every birthday when my 5 kids get to choose what dinner they want, they always pick this. I've used Texas Toast and cut it into smaller pieces so it makes a bigger pan of goodies, and easier to eat.

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Naffle

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Oregon City, Oregon, USA

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Reviewed: Dec. 18, 2008

Great. Few changes based on others suggestions. For less clean up melt butter and brown sugar in baking dish in micro. Put egg/ milk mixture in large measuring cup and use handheld stick blender. Used 11X15 pan - 12 slices of bread with crust(crowded in pan.) Same amount of eggs and whole milk, 1 1/2tsp orange extract, 3/4 c brown sugar and 1/2 cup butter. 350 convection for 30 mins. Turned pieces over when finished. Crust sticks to bread instead of pan. Pan was easy clean up. Thanks for the recipe.

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jtblepps

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: Escondido, California, USA

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Reviewed: Dec. 17, 2008

Very rich. Very good. Can make with a 'flavored' creamer, but be sure to cut the other sugar.

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BOYSMUM

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 10, 2008

I had been looking for a recipe like this since my husband and I had creme brulee french toast at a really nice B&B. I made this recipe last year for a family Christmas brunch and it was so happy to have found a match! It is really rich but is so great served with some fresh fruit and a few other light sides. Can't wait to make it again this year!

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Nora

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Reviewed: Dec. 3, 2008

My husband and I thought this was spectacular (the clean up, not so much ;) )! I didn't have French bread on had, so I used some Sara Lee bread- which is pretty thick. I left out the orange liquor, as I just don't have that laying around. Thanks for the recipe!

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RUBY014

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 28, 2008

Simple, delicious and a step above the "regular" baked French toast. Yummy!

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MysteryPoodle

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Creme Brulee French Toast

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