Reviewed: Nov. 11, 2009

AWESOME recipe. I followed the recipe pretty true to form, although I didn't measure the cinnamon or vanilla. It was a huge hit and I'll def be making it again. Also, I tried someone else's suggestion about cooking the bread in a little melted shortening instead of butter. That turned out great...perfectly golden brown. I'll be using that tip again.

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jcwiakala

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Reviewed: Nov. 8, 2009

These turned out great! Will be using again.

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Sunshine

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Reviewed: Nov. 7, 2009

so tasty! i used pumpkin pie spice this morning instead of cinnamon and it was very nice. i would use half again as much spice next time for more flavor. i would also use a touch more vanilla. for topping i just used a little bit of butter and powdered sugar so the flavor of the toast itself with the spices would come through. a great recipe

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Lauren

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 5, 2009

Husband and kids love it! The flour and vanilla definitely add something that's not there in regular french toast.

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abbs

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Reviewed: Nov. 1, 2009

Very good recipe. Love the consistancy that the french toast has. Not too eggy. This is the best french toast that I've ever made. I think the flour in the egg mixture makes a real difference.

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laurajanelle

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Reviewed: Nov. 1, 2009

We enjoyed the recipe but I didn't find it any better than my usual recipe. I didn't get that WOW factor that I expected from such great reviews. The recipe made 10 slices

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Kristy

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Reviewed: Nov. 1, 2009

I doubled the cinnamon like other reviewers suggested. I like each slice to be equally saturated with the egg mixture so I arranged my bread in a jelly roll pan and poured the mixture over all the pieces at once. I let it sit a few minutes and flipped the bread so the tops could soak up the remaining liquid. I fried the bread on a non-stick griddle with no extra oil or butter and the results came out great. Definitely a keeper.

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LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

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Reviewed: Oct. 26, 2009

Delicious french toast! Very good flavor, everyone loved it (even the people who had to eat it with gluten free bread). I doubled the cinnamon, added 1/2 tsp nutmeg, used Texas Toast and topped it with sifted powdered sugar. It doesn't make 12 servings, though! :)

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Tapring

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

I was in the mood for French Toast this morning and found this recipe. It was wonderful and has made a permanent home in my recipe box. I did read the reviews of before I started, and noted that there were some who had issues with the flour. I substitued "Wondra" flour (made by Gold Medal) for regular flour. It's very fine texture made it easy to blend with the milk. I also tripled the use of vanilla and added a tablespoon of Cinnamon. I used "Texas Toast" for my bread. It came out super fluffy and to spite some of the other reviews, did NOT come out tasting of flour. The great thing about this recipe is that you can add a little of this and a little of that and make it your own. Big Kudos on adding the flour. It was just enough to make the consistance more batter like, rather than soup like. Very tasty!

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Tracie

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Reviewed: Oct. 23, 2009

Delish!!!

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

I love this recipe....maybe it's the fact that I have not had French Toast in forever, but whatever the reason, this recipe my expectations. Must use Texas Toast.

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Cindy Lou

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 20, 2009

I made this recipe as-is and I didn't find that the flour made the french toast fluffier, either. And I don't see how flour would do that without some additional leavening. However, I used multigrain bread and I would probably had a different result with something less dense. The flavor was good but not exceptional and I didn't a dozen pieces out of it, either. Some suggestions: combine all ingredients in the blender to eliminate the lumps, and replace the sugar with orange marmalade and the milk with buttermilk for more depth of flavor.

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barefootbaker

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 18, 2009

Awesome In my Mouth :) Love this Recipe. It will stay in my household :)

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210isabella

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Reviewed: Oct. 18, 2009

I used Challah, and substituted 1/2 cup flavored liquid coffee creamer for 1/2 cup milk, added a dash of almond extract, and used pumkin pie spice instead of the cinn. My husband enjoyed it. I didn't see a difference in the addition of the flour, but that could have been due to the add'l creaminess of the flavored creamer and also the dense challah I used. I also used other reviewers tips for cooking with the butter flavored crisco and that worked well for not getting overly brown by the last batch. Kept the early batches warm in the oven while the other batches cooked.

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tlower

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

Living In: Navarre, Florida, USA

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Reviewed: Oct. 13, 2009

I've never been a fan of french toast. I've never made it either! I decided to give it another chance and make it this morning with this recipe, and indeedy it was yummy! I topped it off with sliced strawberries and cool whip. My boyfriend and our roommates definitely enjoyed it seeing as they're all gone ;x! Thanks!

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jacquelinedee

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Reviewed: Oct. 12, 2009

I would give this ten stars if I could. THE BEST FRENCH TOAST EVER.!!!! The only complaint I have is that I now have to make it CONSTANTLY as it is now a family favorite!

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cookin'mama08

Cooking Level: Intermediate

Living In: Elkins, West Virginia, USA

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Reviewed: Oct. 11, 2009

Very good! The kids loved it!

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Patty

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Reviewed: Oct. 11, 2009

Tastes great! I made the recipe as quoted and got about 10 pieces out of it. Very thick and delicious!

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Fierce Turtle

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Reviewed: Oct. 11, 2009

These are great! To lighten them up, I used light wheat bread, wheat flour with nonfat milk, splenda. We make half the recipe, and I put some deli ham in the pan to sear, then stick in between the bread slices before the syrup. Family loves it. I usually bake apples to go with it. A great family breakfast.

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ALRIESTER

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Reviewed: Oct. 11, 2009

These where delightful fluffy delicious and my kids devour them.I did used cinnamon swirl bread and add and addition tsp vanilla nut extract.Next time i will add mashed banana or maybe shredded coconut.Thanks Bonnie for a simple yet elegant dish..

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