Reviewed: Feb. 6, 2007

This is a great recipe! I was craving French toast, but I hate the messy frying. The other recipes required overnight soaking, but this one didn't. I was so glad to find this recipe. I used Texas Toast instead of French bread, and Eggbeaters instead of real eggs. Puffed up nicely, and looked pretty on the bottom where the brown sugar was. Convenient, as the syrup is built in. :) Be warned that it is a bit sticky. :) Will definitely make it again.

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Reviewer:

Shainna

Cooking Level: Intermediate

Home Town: Worthington, Ohio, USA

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Reviewed: Jan. 22, 2007

I enjoyed this but my kids found it to be too soggy on the bottom. I cooked it about 35 min. in order to let it get a little more golden in color. The smell and taste of confectioners sugar made me feel like I was eating fried dough at the fair!

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Reviewer:

KGasp

Cooking Level: Intermediate

Living In: Hampton, New Hampshire, USA

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Reviewed: Jan. 7, 2007

What a treat! The brown sugar/butter/cinnamon mixture tastes like the gooey inside of a cinnamon roll. Since there are only two of us, I cut the recipe in half and used an 8x8" pan. Also, the night before I had made 2 loaves of french bread using my bread maker to make the dough. Since this is a lot of bread for 2 people, the next-day french toast was a great way to spice up the leftover bread. This recipe worked great and I am definitely going to use this recipe again. It goes very well with a side of bacon.

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Reviewer:

Jules

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 16, 2006

Excellent recipe! I loved that it didn't require hours overnight to prepare..just 5 minutes to let the bread soak. My family loved it..I will definately be making this easy and delicious recipe again....next time for company.

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