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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Reviewed: Nov. 11, 2008

I make this a lot - i use less milk and eggs so it won't be soggy.

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YUMMIES2

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Reviewed: Nov. 8, 2008

Update: I made this from memory (and surprisingly got all the ingredients right), but I just melted the butter with the sugar, didn't heat it til it the sugar actually dissolved. BIG big mistake! Make sure the sugar dissolves. Original: I made a few changes and I thought this came out GREAT! First, I melted the butter, sugar, and maple syrup in the microwave in the pan I intended to bake it in - one less pan to wash!. I reduced the sugar even further to 2/3 cup and found it to be perfect. Didn't measure the Triple Sec, probably double the amount tho. I followed Josie's advice and didn't use French bread and didn't let it sit. I actually used leftover hamburger buns (did not cut off crust and placed crust side down). This was even better later in the day and just reheated in the microwave. I'll definitely make this again!

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Nov. 2, 2008

I've had this twice now and it was delicious both times! I didn't bother taking the crust off the bread and I think it was more delicious that way. It also froze remarkably well!

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LaraBo

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Reviewed: Nov. 1, 2008

this recipe wasn't for me at all. i popped them out of the baking dish and put on plate sugar side up. it was just too sugary for me. i cooked for 45 minutes and broiled for 4 minutes, and the middle wasn't soggy, but it just tasted undercooked. so undercooked eggy bread with a too sugary top just wasn't for me.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 26, 2008

Just ok.

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Stephanie

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Monterey, California, USA

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Reviewed: Oct. 26, 2008

I am a french toast lover and this recipe by far takes the cake!! I substituted amaretto for the liqueur. I intend on making this for Christmas breakfast because this french toast just gives off that "special meal" taste!

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GENELLER79

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 12, 2008

This was good but not amazing.

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ALEXIS4000

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

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!!

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belinda

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Reviewed: Oct. 10, 2008

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

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radiantmama

Cooking Level: Expert

Living In: Haverhill, Massachusetts, USA

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Reviewed: Sep. 21, 2008

My entire family found this recipe wayyyyyy too sweet!!

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Sep. 17, 2008

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!

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karliq

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Reviewed: Aug. 10, 2008

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.

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BLONDIENEG

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Reviewed: Jul. 23, 2008

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.

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