Yumm! Quick, easy and very good. Even my picky son liked it and wanted more. I will be making this again. I am thinking of add-ins to try the next time, and I can not wait.

Excellent recipe! I added some vanilla to the butter/brown sugar/cinnamon just because I like it. My husband LOVED this and has talked about it at several gatherings - he very, very seldom comments on food I have made even to me, let alone to a lot of other people. I'm making this for a family reunion this weekend. Hoping the reviews are as great as my husband's was!

This was very good. Found that I needed to cook longer than the recipe called for. I also added thinly sliced apples on top of the butter mixure and it was good and didn't needed any added syrup Used Texas toast instead of french bread.

Another reviewer said this was great to make for a crowd, so I did for Mother's Day. It turned out great! I made it once before, and I prefer if the French bread is a day old. Also, careful not to soak too long or it can be soggy. (Next time I'll try dipping as others suggested.) I also added a pinch of nutmeg. It tastes awesome and looks beautiful on a platter. This recipe is a keeper!!!

Delicious! Agree with other reviews - great recipe for a crowd, especially for company. Delicious flavor. Recommend using dark brown sugar.

Yum! This recipe is very good. I love french toast and this makes me want it more often.

Super easy and fast to prepare. My family likes this better than the overnight variety. It's far less soggy. We use toasted regular white bread. You can easily put six slices in a 9x13 pan.

I added 2 t. vanilla extract to the milk mixture because everything tastes better with vanilla. The second time I made it I used 2/3 stick margarine instead of a whole one. Didn't notice much of a difference. The kids (and adults) loved it.

My kids love this! We make it regularly.

Decided to try this for the family Christmas breakfast using 12 slices of sandwich bread in 13" x 9" pan. Added 1/2 teaspoon nutmeg in addition to the cinnamon. Followed the recommendations of other reviewers and only dipped the bread slices in the egg & milk mixture rather than soaking for 10 minutes. Sprinkled a little cinnamon sugar on the top layer. The consistency was perfect - melt in your mouth creamy & custard-like. It was a huge hit with children and adults. Had several requests for the recipe and was asked to make it again for the next family breakfast. Definitely a keeper!

We had an impromptu sleepover last night for 4 12-year old girls on a snowy evening. I made this in the morning for them and my 9-year old son. It was very good, very rich. The only change I made was that I didn't have french bread on hand so made with raisin bread. It didn't get 5 stars because none of the 5 kids took seconds. They said it tasted like cinammon rolls. Served with fresh fruit and bacon.

Absolutely delicious!! Easy to make and even better to eat. It reminds me of caramel rolls.

Yum! I love it when I come to this site and find exactly what I'm looking for - french toast in the oven without soaking overnight. I used just 1 c of milk, a texture issue in our house :) Served with homemade applesauce.

LOVE this! I used day-old brioche made in my breadmaker instead of a loaf of French bread. Also substituted soy milk for regular milk due to son's allergies...couldn't tell any different. The milk/egg mixture was so creamy, and the sugar mixture was the perfect sweetness. I will definitely make this again. So good!

I was happy to find this...I was looking for a different French toast to make for my boys for breakfast....I was glad to find one that didn't have to sit overnight. This was so easy to make and it came together super quick. I did let my bread soak for almost 5 minutes...I was worried about it being soggy but it wasn't it was perfect and creamy. I am thinking this will be perfect on Christmas morning. Thank you Hennie!

My kids don't usually like french toast, but they ate this up! I love the smell as it's baking.

VERY good! I read someone's recommendation to use sliced apples in the bottom as well, so I sliced some granny smith apples very thin and placed in the bottom of the baking dish along with the butter and brown sugar. This had a perfect texture - not to dry and not too soggy. There was enough sweetness that it didn't need any syrup, but I used a wee bit anyway. :-D I will be making this again and again, and I can't wait to have company over for breakfast so I can try this out on them! Julie