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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Charlene1234

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Springfield, Oregon, USA

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Reviewed: Aug. 5, 2007

I made this dish this morning, following the recipe exactly. The flavor was ok, and the texture was barely palatable. I baked it for 20 minutes longer than the recipe suggested, used less of the egg mixture with the same amount of bread, and it was very, very soggy. On the plus side, it did look beautiful when I pulled it out of the oven. I love pecans and blueberries, but this recipe just didn't turn out for me.

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KBURRILL16

Cooking Level: Intermediate

Home Town: Greenville, Wisconsin, USA

Living In: Hortonville, Wisconsin, USA

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Reviewed: Jul. 22, 2007

This was my second time trying overnight french toast. I liked the flavor, but like the other attempt, mine was just too soggy in the middle. I even used the right bread and made sure that it was two days old! I tried to bake it longer, but I had to take it out because it was starting to burn and it was still soggy on the inside with a crunchy exterior(that tasted great). I'm no expert cook, but I don't understand how other reviewers could make this and have it come out good, unless they just don't mind the sogginess. I think I'll stick to traditional french toast, but use this egg mixture!

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3monkeys

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

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Reviewed: Jun. 17, 2007

Went over very well--made for Father's Day brunch!

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Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

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Reviewed: Jun. 10, 2007

I made this with fewer pecans (didn't have enough on hand) but it was still delicious. I think the key might be to flip the bread over before baking it to help distribute the egg mixture. Yum! ____ Update: I have now made this several times following the recipe, and once I used blueberries and peaches because I didn't have enough blueberries. We have to make it without the nuts now because my son is allergic, but each time it's delicious. It's definitely a must to flip over the bread before baking!

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HULL12

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfield, California, USA

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Reviewed: May 18, 2007

This was very easy to make and convenient because I made it a day ahead of time. Next time I make this I think I'll omit the blueberries, just a personal preference. I really loved this!

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tonit

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Brighton, Colorado, USA

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Reviewed: Apr. 16, 2007

i agree with another reviewer, it was a little too soggy for me. i might use less milk in the egg mixture next time if that would do anything. or i might prepare it in the morning when i bake it so the bread doesn't get as soggy.

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Cookie

Cooking Level: Beginning

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Reviewed: Apr. 9, 2007

I made this for Easter Brunch. I made it with egg beaters cuz someone has high cholesterol. Cooked it an extra 10 minutes like another review said and added cinnamon to the egg/milk mixture along with the other stuff. It was very delicious. Everyone loved it. Would definitely make again.

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LYNN8573

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Reviewed: Jan. 8, 2007

I really liked this recipe and so did all of our company Christmas morning. I did use the suggestion of flipping the bread in the morning prior to baking.

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amityleigh

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Reviewed: Jan. 1, 2007

Good recipe! I made this to go along with out Christmas Morning bruch. It was perfect seeing as that's such a busy morning, and who want's to be stuck in the kitchen. I used homo milk because I wanted it nice and rich. My only problem is that I should have let it cook much longer! The center was quite soggy. The flavour was great though, so no one really seemed to mind all that much. I would suggest adding another 15-25 mins to the cooking time. Other then that though, great recipe. Thanx! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Dec. 25, 2006

I used french toast bread that you can buy in the supermarket. Tore it up into pieces and added cubes of cream cheese. Candied walnuts instead of pecans

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delish-dish

Cooking Level: Expert

Home Town: Fountain Valley, California, USA

Living In: Hemet, California, USA

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