Reviewed: Dec. 26, 2008

This recipe was great. Easy to make and its flavors were nicely balanced. It was not too sweet and texture was similar to bread pudding. The tart blueberries, savory pecans, and slightly sweet brown sugar drizzle complimented each other nicely! I altered the recipe in process, but not ingredients. I used store-bought sliced french bread and was worried it was too soft. I put it in the oven at low until it was definitely dry. I used the entire package (1 lb) and it ended up being three layers deep. Before placing in the oven I rearranged the layers (the botttom was very wet and the top seemed too dry) and flipped the bread as well, to even out the egg mixture. I baked according to the orginal recipe directions and it was delish! Will make again.

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SLPmama

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Reviewed: Dec. 26, 2008

This is seriously the best french toast recipe I've ever had. I think, after reading all the reviews, that people who got a soggy result didn't use enough bread. While at the bakery, I noticed that there were two distinct sizes of french bread loaves. I used the extra large one and the recipe was perfect. This was amazing and everyone scarfed it up quickly. Try it, you won't be sorry.

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MIKCOOKS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Dec. 11, 2008

great flavor super easy to make

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in service of Master

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Reviewed: Dec. 7, 2008

I read A LOT of the suggestions from other reviews so I knew what I was getting into. I prepared everything the night before and I did use less milk than what was suggested, I also used Pepperidge Farm cinnamon swirl bread. I cut down on the sugar by about 1/2 and used a mixture of light brown sugar and regular white sugar. I used frozen (thawed) blueberries which were just fine with chopped pecans, you wouldn't even know they were frozen. The flavor of the blueberries was perfect paired with the sweetness. I gave the recipe a 3 because because I still ended up with a soggy center and crispy edges even with an extra 10 minutes of cooking time. Had I left it in any longer the edges would have burnt not to mention we would have all been starving :) I would love to give the recipe more stars because the flavor was very good but I don't want have to work that hard to figure out the right measurements by trial and error over and over again. Chances are I will try this recipe again with some different measurements. Oh Yea, DO NOT forget to grease the pan, Trust me, I speak from experience. :)

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amie1978

Cooking Level: Intermediate

Home Town: Marlborough, Connecticut, USA

Living In: East Windsor, Connecticut, USA

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Reviewed: Nov. 29, 2008

Recipe was delicious. A little too much nutmeg for my taste, but overall, great! Could use a little bit longer in the oven, but I enjoyed it.

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PlankMomma

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Reviewed: Nov. 19, 2008

Wonderful recipe! Everybody loved it. I placed syrup out however nobody wanted to use it, they just enjoyed the flavor of the blueberries.

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J. Absher

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Reviewed: Nov. 9, 2008

Very good recipe..we were fighting over the crispy corner pieces! My French bread slices were huge, so they were layered...2 rows of 6 overlapped slices in a 9x13 glass baking dish. I left off the blueberries and pecans, but still drizzled the top with 1/4c butter and 1/4c brown sugar. I'm a 'ketchup on my French Toast' kinda girl, but this version with syrup was awesome!

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Tammylou

Cooking Level: Expert

Living In: Mount Brydges, Ontario, Canada

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Reviewed: Nov. 5, 2008

This recipe was great and a great make ahead for a nice hot meal in the morning. Mine took a little longer to cook through in the center, but it was worth it. Loved the little crunch of the pecans. I served it with blueberry syrup and Cool Whip and it was a big hit at my ladies Bible study!

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Maggie

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Reviewed: Oct. 23, 2008

I made this for a brunch and was amazed at how quickly it disappeared! I used 8 eggs and increased the milk. I spread the cream cheese on the bread before cubing it and it worked great. Frozen blueberries were all I had and worked well. I did increase the amount of the sauce to 1 1/2 what it called for. To give it some extra flavor, I used half brown sugar and half white sugar in the sauce. The leftovers warmed up well in the microwave for a different lunch at work.

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MARYB8

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 5, 2008

Oh so yummy. I prefer raspberries for a bit of tart, though blueberries were ok too. This makes an excellent brunch recipe because you can prep the night before. I use 16 slices of 1" bread, which over night fills the baking dish perfectly. Otherwise follow directions exactly.

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Daydra

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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Reviewed: Sep. 10, 2008

I never could get the consistency to work out. It was really soggy in the middle even though I baked it an extra 25 or 30 minutes. I think I could have baked it all night and it would still be soggy. I don't think I will attempt this recipe again. It wasted so much time and was a flop.

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Julie

Cooking Level: Expert

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Reviewed: Aug. 17, 2008

This was perfect!! i read the other reviews before i made mine, so i had time to "tweek" it the first go around. i used 4 eggs and lessend the milk to 21/4 cups. the cook time of 25mins. was right on. This recipe was top-notch! i wrote it down in my favorite recipe book. the page will definitely get dirty, haha.

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Brenda

Cooking Level: Expert

Home Town: Dillon, Montana, USA

Living In: Kalispell, Montana, USA

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Reviewed: Aug. 12, 2008

After reading the other reviews, I cut up the bread into cubes less than an 3/4 inch in size. I was running low on milk and read how soggy it seemed to turn out for some, so I did use less milk (1 cup less) and there was no problem with it cooking through or being soggy. My oven has both convention and non-convection baking. I used convection and the edges turned out a little crunchy. So if you want it softer I recommend the non-convection baking option. If you like it a little crispy or crunchy on top then select convection bake. Flavor on recipe was excellent enough to serve without any kind of syrup or other topping. I had the maple syrup out and ready to go but no one used it.

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divegreat

Cooking Level: Expert

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Reviewed: Jul. 14, 2008

very good.Have not put blueberries on yet

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Robin

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Reviewed: Apr. 9, 2008

The taste was fantastic, but mine ended up really soggy. I'll read the reviews a little more carefully next time to try to solve the consistency problem, but I'll definitely be making this again!

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Rose

Cooking Level: Intermediate

Living In: Searcy, Arkansas, USA

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Reviewed: Apr. 1, 2008

Yum, Yum Yum. I made this several times and it always comes out wonderful. I cube the bread, have used frozen peaches and frozen blueberries or just peaches... Yum. Everyone who has had it raves. I have even made with the fat-free egg beaters and brown sugar splenda and it came out great for a ladies brunch where everyone was dieting. A real keeper!!

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JLOSPHR

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

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Reviewed: Mar. 16, 2008

I made a half recipe to test on my family. This was pretty good, but very, very sweet. I think I would like it next time with less (or even no) brown sugar, and a drizzle of maple syrup on top when serving. I also added some cinnamon and that made it more french toast-like for me. I had to increase baking time by about 15 minutes or so. I'll make this again but tweak to suit our tastes. Great idea for a somewhat different brunch buffet item! I will be referring to this recipe often - thanks for sharing!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jan. 31, 2008

The flavor of this bake is great. I did make some adjustments based on the other reviews. I doubled the bread by slicing the french bread in 3/4 inch slices, cutting the slices, lengthwise, and then dominoing them. On top of that layer, I placed 1/2 in. whole slices. I did bake it for 45 minutes and put some extra brown sugar on top. When the bake was finished...I sprinkled powdered sugar on it. Everyone loved the texture and flavor. I didn't put any nuts or fruit in it...next time I'm adding raisins.

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WELLSMOM

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Reviewed: Jan. 29, 2008

Don't worry about adding maple syrup on top because this is very, very sweet. The blueberries help balance that a little and are indispensible. Definately double the baking time. I baked it 45 minutes and then added the blueberries and baked 10 minutes more. I also flipped the bread slices before it went in the oven. I'm not sure if that helped or not. The edges were nicely crunchy but the middle was still soggy.

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fruitbake

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

I got this recipe from a friend in MOPS. Can't go wrong with this one. Fast and easy and always a crowd pleaser. NOTE: The pan MUST BE GREASED. You can use mixed berries or blueberries; I always prefer blueberries - less seeds. The tartness of the blueberries balances the sweetness of the bread and we add a touch of syrup. I also add some cinnamon to the egg/milk mixture. I never have had it with the pecans... even though I'm sure it's delicious... just more pricey and never seem to have them on hand. I've never had to flip the bread, however I do have to bake it longer than the recipe calls for. Maybe as much as 45 minutes BEFORE you add the blueberries. But all the milk/egg mixture should be cooked through. Be patient! :-) I did take it out too early this xmas brunch (we were hungry and my father LOVED it still) but I put it back in for 10 more minutes and it was perfect. It will turn out delicious if baked enough. I think the time varies because the various bread thickness that people cut. I like thick bread and cut it thicker, then add more eggs and milk (used eggnog for my milk for xmas breakfast), thus making it take much longer to bake. Just give it time. But 25 mintues is certainly not enough if you cut it thick like I do. Might have to put a piece of tin foil lightly over the top towards the end if additional baking is necessary to keep the top from browning too much. This recipe is hard to ruin so don't depair.

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