Reviewed: Apr. 20, 2013

Very good, make sure to cook on low to medium heat so inside is cooked all the way thru.

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Reviewed: Apr. 15, 2013

I made this for my girlfriend as a part of her birthday breakfast. We both are french toast fans......we LOVED it!! She said it was better than her favorite restaurants and I had to give her the recipe. Not sure if I'm gonna share this little secret though lol.

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Tree

Reviewed: Apr. 14, 2013

this was BOMB.COM!!!!!!!

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food4thought

Reviewed: Apr. 13, 2013

This morning I had a crew of 6 young men, hungry as bears and one of them said to my son... "Would your Mom make us French Toast?" My son said .. "yes, but its not very good". Well that was the challenge of a lifetime.... I told no-one what I was doing and I ran for Allrecipes and searched French Toast... thankfully this one had a video (because truthfully.. I did make 'bad' french toast). I used it and loved it and have since been crowned "Queen of the French Toasters". Very high praise indeed!! My only regret was that I didnt capture those smiles on camera! Bonnie, thank you very much for this amazing recipe.

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Tammi1

Home Town: Abbotsford, British Columbia, Canada

Reviewed: Apr. 13, 2013

I always have a problem with soggy french toast. This was yummy and so simple

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Frankie

Cooking Level: Beginning

Home Town: Byron Center, Michigan, USA

Reviewed: Apr. 10, 2013

The addition of flour is GENIUS. Who knew something so simple would be so effective in achieving (or rather maintaining, as I find my past attempts at french toast tend to 'deflate' as they cool) the fluffiness. I made this recipe as is (with the exception of a dash of nutmeg), although I found 1/2 the recipe was sufficient for 3/4 of a loaf of challah bread (plenty for two people). In the future, I will plan on tweaking the recipe (i.e. adding a little more vanilla, using half-n-half instead of milk, adding a dash of OJ with orange zest grand marnier as one reviewer suggested, etc.). Definitely adding this recipe to my brunch repertoire.

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Donut Jockey

Reviewed: Apr. 7, 2013

Was delicious when followed exactly, however I also made a gluten-free batch by substituting the all-purpose flour with gluten-free all-purpose flour, and regular bread with gluten-free bread (lightly toasting it beforehand in order to thaw it). Worked both ways; will make again.

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madison

Reviewed: Mar. 29, 2013

I would of never thought to add flour to your egg mixture when cooking French toast... but this was just awesome and will be the only way I make it from now on. And the blueberries on this was great, my husband love it, and was simple to make. Its a keeper!!!

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Vicki

Cooking Level: Expert

Living In: Tecumseh, Michigan, USA

Reviewed: Mar. 24, 2013

This tasted pretty good...but as written, a three-star is about all I can give here. I made it as written (as I usually like to do the first time...because you can't really review a recipe if you change it). This made only 8 pieces for me, and not 12. I also think it could use some more cinnamon and maybe some more vanilla. I will probably make this again and make those changes and plan for only 8 pieces...because after wiping off the excess mixture and still not getting the number I expected, I was disappointed.

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Susan

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Mar. 20, 2013

I changed serving size because it was only for me and I also changed vanilla extarct to almond extract, since I didn't have the first. It came out delicious. It was fast to make. I will use it again. Thanks.

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