The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Photo by CookinginFL
Reviewed: Jun. 28, 2008
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!
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Photo by CookinginFL

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 26, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 24, 2008
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!
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Cooking Level: Intermediate

Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 15, 2008
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.
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 15, 2008
Very yummy. Everyone I have served these to has been very impressed. Easy to prepare and in little time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 9, 2008
Wow, this was wonderful! I made it without the Grand Marnier®, used doubled up regular sliced white bread, and heavy cream instead of half and half (it was what I had in the fridge already) and it was heavenly! Will definately make again and again!
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Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA
Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 2, 2008
I made this for a girl that I am dating and it was AMAZING! I gave the leftovers to one of her roommates that thought it was great and my roommate that thought it was the best french toast that he has ever tasted. This is obviously a huge hit with everyone that I know. One thing was that I didn't have 8 hours to let it sit. I let it sit and soak up the mix for 2 hours and it turned out great! I assume that if I let it sit for longer it would have been fluffier but I loved it just the same.
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Cooking Level: Intermediate

Living In: Provo, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 30, 2008
I have used this recipe about 9 or 10 times and I get rave reviews EVERY time I make it. It's perfect for when you have houseguests or to take to a tailgate in the morning! AWESOME!
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Liz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Photo by Shalaine_1
Reviewed: May 30, 2008
What an easy breakfast to make up the night before. I have made this for company time and time again and each time get asked for the recipe. Try it, love it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 26, 2008
I recorded the recipe based on other reviews to be 1/2 cup butter, 3/4 cup brown sugar, 1 tbs corn syrup, 4 eggs, 1 tsp liqueur, 1.5 cups half & half, 1/4 tsp salt, 1 tsp vanilla + cin for egg mixture & cin-sugar for top. This morning I 1/4-thed the recipe b/c it was just for my husband and I. I used bread from a round of Hawaiian bread (not stale), did not marinate, left the crusts on (recommended b/c they get crispy & delicious while the middle stays soft!), substituted Bailey's Irish Creme for the liqueur, did not broil b/c baked in a glass dish, cooked 40 min & flipped half way through the baking. I also added cinnamon to the egg mixture & sprinkled the top with cin-sugar before baking. Before serving, to make it look more appetizing, I lightly sprinkled the servings with powdered sugar and served with fresh fruit. My husband is not generally a French toast fan, but he said it could go in the "make-again" file! No syrup was needed. Thanks for the recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: May 19, 2008
This was good. It seemed like a little bit too much for breakfast though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 17, 2008
Made this the other day, and just finished the leftovers reheated in the oven.. which are just as excellent as they were two days ago. I read alot of the reviews, and followed the recipe to a "tee" with one exception. I didn't have french bread, just plain jane wal-mart white, which I left the crusts on and doubled for the 1" thick slices. I left all the eggs in and whipped them well with the half and half, which I believe now is critical for the texture of this recipe; as is letting it sit in the fridge overnight for it to appropriately soak the bread. If it is baked correctly and not overdone, the texture AND TASTE mimics the fluffy jiggly nature of real creme brulee. WONDERFUL RECIPE!!
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Cooking Level: Intermediate

Living In: Wellsburg, West Virginia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
Reviewed: May 15, 2008
I thought this was basically a bread pudding recipe. I did follow the most popular advice given by others, but this recipe really fell short. The flavor is good, I'll give you that, but if you are one who does not like the texture of a bread pudding (soggy) then DO NOT make this!
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Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA
Living In: Rigby, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 14, 2008
I thought this recipe tasted wonderful and I loved the fact that all the prep was done the night before cooking so all I had to do was pop it in the oven in the morning. I used one less egg than called for, 3/4 C brown sugar, and maple syrup instead of Karo syrup. I will definitely make it again for company or on special occasions (a bit too rich to make as an every day breakfast dish).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 13, 2008
Incredible! I used Hawaiian Sweet Bread - the round one. I just sliced it and included crust and all. I did not have any Grand Marnier; so I doubled the vanilla. Everyone loved it. Thank you for a wondeful, easy recipe!
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Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA
Living In: Monterey, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 12, 2008
I made this for Mothers day yesterday and Wow it was amazing. I also added a bit of orange juice and orange zests. Everyone just loved it sadly no left overs.
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Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 12, 2008
I made this recipe for Mother's Day Brunch and it was a huge success! After reading the advice of several critics, I altered the recipe as follows: I did not cut the crusts off the bread, I used a little over 1 loaf of french bread, putting about 16 1 1/2" pieces into a 13 x 9 inch pan. I omitted the orange liquer and added cinnamon to the egg mixture. What I would do different next time....and there will definitely be a next time...I will use two more eggs and 1/2 cup more half & half to compensate for the extra bread and I will flip the bread 1/2 way through soaking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 12, 2008
It was amazing and so easy! I just let mine sit over night and popped it in the oven the next morning. Little to no syrup is needed but cut strawberries with it were awesome.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 11, 2008
Best French Toast that you will ever make. I made it up the night before and had it on a sheet pan in the refer, heated up the oven and let it bake while I spoke with all my guests. They all raved, passed out a lot of receipes, A Keeper!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 10, 2008
Fantastic! I had 6, 12 year old girls sleepover last night outside in a tent, and this was just the breakfast to welcome them in the house in the morning. The house smelled great, and the girls inhaled this. In fact, I was told I should open a B&B. :-) I served with banana slices on the side. My modifications: filled the 9x13 pan with bread (about 10 slices), used 4 eggs instead of 5, and added some cinnamon to the egg mixture.
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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