The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 28, 2009
Okay, I didn't think it was worth making again. Might be a lot tastier with homemade blueberry compote over the top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 5, 2009
If you are going to make this read this review. I tested this recipe before making it for an event. Here is what I found: I bought artisans bread and left it out for 3 days uncovered. When I make the recipe I added an 1/8 c of brown sugar to the main recipe, I also added the same amount of cinnamon as the nutmeg that is listed in the recipe. I tested out cubing the bread vs. tearing the bread and both came out the same. AND I ended up cooking it for 50 minutes instead. Oh - to save a step I threw in frozen berries at the beginning instead of making this a two step process. The result? Well a 5 year old said - YUMMY and i was told I should open a restaurant- all in all I think these changes worked out VERY well. One more thing- when I took the pan out in the morning I turned the bread so the egg was also on top and it did not come out soggy at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 26, 2009
Made this recipe exactly and it was great! My bread was only a couple of days old and not left out to dry or anything. I assembled it first thing in the morning and put it in to bake at dinner time. I used frozen blueberries and chopped pecans. Serve with turkey bacon or sausage patties and a splash of warm maple syrup and it's a crowd pleaser. I found adding the melted butter browned it nicely and added a nice butter flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 19, 2009
WOW... best breakfast casserole EVER! I used bread that was nice and stale and the texture was perfect when finished baking. The pecans are a great touch.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 28, 2009
I used almonds instead of pecans because I had them on hand...it was wonderful.
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Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 5, 2009
cut sugar in half and used 7 grain w/ crust on. mixed everything again b4 baking. mine was crunchy & soft at the same time. drizzled maple syrup to adjust sweetness to my own taste. used frozen blueberries to bake and fresh ones to garnish. the almonds werent crunchy enough for me. will toast the almonds first next time then bake together. easy & tasty.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 24, 2009
This was very soggy on the bottom and too crunchy on top. I followed the recipe exactly.
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Cooking Level: Intermediate

Living In: Honesdale, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 1, 2009
Loved it and so easy to throw together
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 25, 2009
Used french bread (1 day old) and a few hamburger buns because I ran out of other. Added fresh fruit (rasberries and blackberries) last 10 min. Turned out great. Also made the overnight french toast and others liked the "praline" sauce on top of this as well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 19, 2009
Used frozen blueberries and added at the start of cooking time and that seemed fine, and one less step! Used "artisan" bread with a heavy crust. Finished product was not mushy at all. It was 2-day old and I let it sit on the counter with no wrap for that time. I did stir/flip bread in the morning. I did not find it overly sweet and we did use syrup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 2, 2009
This is the best French toast I have ever had! I changed it somewhat by adding cinnamon and using 6 eggs instead of five, but it was still super easy and fantastic. Ultimate comfort food. Will definitely make again and share the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 21, 2009
YUM-O! The taste is perfect. I get many compliments on this recipe, but like the other say, CONSISTENCY is an issue. My toast came out a bit soggy too. I have made this twice and the second time used less egg mixture and it was much better. I didn't have blueberries on hand so I used a bag of frozen mixed berries and it was delish! Also, I add the pecans with 10 min remaining since they burn easily.
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Cooking Level: Intermediate

Home Town: Lake Zurich, Illinois, USA
Living In: Lakemoor, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 13, 2009
This is Wonderful!! I followed it pretty close (which I try to do with recipes so I can give it a correct rating) I did cube 2 day old french bread and flipped it in the morning. This was so so good I served it Easter morning and would not change a thing. I will be making this many more times. THANK YOU!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 27, 2009
this was awesome! I tore up the bread so the egg mixture would be even throughout. i even used up some bread ends I had in the fridge. Baked about 35 minutes before adding blueberries(could have been less)
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cha

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 17, 2009
I was very pleased with this recipe. It wasn't too sweet, and the texture & flavor were perfect. My bread wasn't stale so I toasted it first (this will help to keep it from getting soggy if it's not stale). It was a very easy dish to prepare and it turned out so beautiful, great for serving to company! Next time I think I'll add some peaches, and I think any kind of pie fruit would be great on this (apples, cherries, etc.). Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 5, 2009
Very good recipe - not sure exactly what the texture is supposed to be like but the flavor was fantastic. I might use slightly older or thicker bread next time (used 1 day old french bread,sliced 3/4 inch thick)to try to get a crispier result. Definitely worth a try with peaches - yum!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 4, 2009
Absolutely Incredible !!! I made the recipe as written (except I skipped the pecans due to nut allergies) It was perfect. My 3 kids, husband and I gobbled it up. It was so easy to make. And it baked up perfectly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 2, 2009
Wow, this was delicious. Made if for weekend guests who all asked for the recipe. Terrific.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 21, 2009
This was great! I really used 12 day old bread and the mixture was perfect - not runny at all. I also prepped it the night before and baked it in the morning. Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 21, 2009
Such a hit with my family! Followed the recipe exactly...cubed the bread and refrigerated overnight.
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