Reviewed: May 12, 2012

DON'T BURN THE BROWN SUGAR LAYER! Just tried this and while it super easy and quick to make, I was waiting for the pieces to turn "golden brown" and it took maybe 15 mins longer. In that time, it burnt the brown sugar layer - which made it a hard crust and equally pretty tough to chew/cut through. The 11 yr old did say that it was really good "once you got past the brown sugar". I used a half of a French Bread loaf and all the pieces fit fine in the regular cookie sheet type pan. It did soak up all the milk and was a bit soggy when finally done - so next time I will also just dunk it. I'll update this if I try it again.

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Reviewer:

Melanie

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: May 11, 2012

This was so good! After his first bite by husband said. "This is so good. It is like a head on collision between french toast and a sticky bun!" My thoughts exactly. Easy and wonderful. Doesn't get better than that!

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Reviewer:

KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sister Bay, Wisconsin, USA

Reviewed: Apr. 28, 2012

Easy to make and super good! I didn't have a dish big enough to fit all the pieces of bread, so i had to do it in two batches. The first batch soaked up all of the egg/milk, so next time I'll do half of it at a time.

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Reviewer:

JEST

Cooking Level: Expert

Reviewed: Apr. 5, 2012

This is very good! Simple and pretty quick to assemble. I would, however, cut down the amount of egg mixture. I didn't need most of it. I didn't soak the eggs for 5 minutes like the recipe said. I just laid them in the egg mixture for a few seconds then turned them over for a few more seconds. I think if you soaked them for 5-10 minutes, they would be too soggy and never get crispy and firm up. The sauce on the bottom tasted great, but make sure you dissolve your brown sugar thoroughly, or it's really grainy. I added a little vanilla, cinnamon and nutmeg to the egg mixture, because that's what I put in regular french toast. Next time, I"ll try cutting the egg mixture in half so I don't have so much left over.

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Reviewer:

T Roos

Cooking Level: Intermediate

Reviewed: Mar. 28, 2012

Just baked this this morning, and it was a real hit. My hubby thought of a really good addition. We fixed one pan with just the brown sugar mixture and the second pan with pecans added to the brown sugar mixture. The french toast with the pecans were totally awesome! This is a real keeper!

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Reviewer:

momcheeky

Reviewed: Mar. 23, 2012

Used challah bread but otherwise followed recipe. Soaked a couple of pieces for a minute or two, but just dipped the rest of them. The ones that I soaked came out too wet and mushy, so if using challah or similar bread, I would just dip. I flipped over at the end and cooked a little longer. The taste was very good!

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Reviewer:

PKERSHAW

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Mar. 20, 2012

Flavor ok; texture just so-so.

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Reviewer:

NachoMama

Reviewed: Oct. 17, 2011

All 5 members of my family loved it! They thought I was making cinnamon rolls. This recipe is easy and delicious! I had a day-old French Loaf. I cut the slices into Texas toast thickness (about 1" as suggested) and then soaked them by holding them down in the egg mixture until the air/bubbles quit escaping from the bread. I poured the leftover egg slowly over the pieces in the pan and let it soak in. I cooked them for 25 minutes on an aluminum pan and then flipped the pieces over to cook for another 3 minutes in the oven. Next time I might make more brown sugar mixture, but it was delightful just as Hennie wrote it! (If you like pecans, you could mix some in with the brown sugar mixture in the bottom of the pan.)

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Reviewer:

Megan Petersen Hall

Cooking Level: Intermediate

Reviewed: Oct. 15, 2011

I'm sorry. I hate when people say they love a recipe and then proceed to say what they changed. I always thought "Then it's not the same recipe". Now I'm going to do the same thing. I wanted an overnight recipe. My french bread was stale so I knew it would need to soak. I put the bread in the pan, covered it with the egg mixture, sprinkled it with cinnamon, and let it set in the refrigerator over night. While I was preheating the oven, I mixed up the caramel mixture and then poured it over the top. Baked as recipe stated. It turned out fabulous! The bread was not too soggy and it actually had just a little crunch on top. It didn't stick to the pan because the caramel was on top. I will definitely be making this one again.

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