Call me Sherlock. I just made this for my family, and contrary to most reviews, mine turned out dry on the top. It didn't totally ruin the dish though, after baking, I flipped each piece over in the pan so the tops were moist--and the flavor was wonderful. The important thing is that it made me realize why there were so many varying degrees of success with this recipe: It's not that there are too many eggs or too much milk or anything faulty with the recipe. It's the bread. I'm reading that some have used pre-sliced sourdough--I know the bread, and it's MAYBE 1/2" thick. The bread/liquid ratio is off, leaving a soggy, soupy mess. Others are using roughly 1 to 1-1/4" slices with great success. Me? I LOVE big, fat slices of French bread for my French toast, so I cut my slices at least 2" thick, making the bread to liquid ratio off again, only in the opposite direction. Mine was dry. To make matters worse, I had company for the weekend and wanted to make sure that I had enough French toast to serve for breakfast, so I squished and squeezed and pushed and pinched every slice of an entire loaf of bread into my 9"x13"--until I thought it was going to spring up and hit me in the face. Rookie move! I should have known better, but after enjoying the beautiful flavor of the dish, I know now that I can have my 2" giant slices, I just need to adjust the liquids to accommodate that preference. I may have to make it 2 mo
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Call me Sherlock. I just made this for my family, and contrary to most reviews, mine turned...