Reviewed: Apr. 8, 2012

Did my own variation of this.. USED White bread.. about 16 slices, I added to diced apples, 1/2 cup chopped walnuts, 1/2 C of crumbled brown sugar, 1/4-1/2 C of coconut, cinnamon and nutmeg... mixed all together the dry ingredients... then whipped the 3 cups of Milk, 6 Eggs and 2 teaspoons of Vanilla together.... and poured over dry mixture and sat in fridge for 1 hour--then poured into a large baking dish and dotted with butter.. baked at 350*F for approximately 50 minutes...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sherriinventura

Reviewed: Mar. 11, 2012

With a couple of changes, I give this five stars. I doubled the recipe and used a 13x9 pan along with a 3 quart shallow dish. I used 12 eggs, but only 4 cups of 1% milk. I added extra cinnamon to the egg mixture. I did sprinkle about 1/4 cup of brown sugar over the cubed bread before adding the egg mixture. Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

STARBOARDJEN

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 5, 2012

The only change I made was 2 cups milk instead of 3 as my family likes eggy french toast. It was very delicious! The house smelled absolutely heavenly! My grocery store didn't have Pepperidge Farm Cinn. bread but it had Cinnabon Cinn. bread and it had a lot of cinnamon flavor. Nothing needed to be added. So if your grocery store has Cinnabon brand, I highly recommend it. Served with pure maple syrup.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kelly Schacht

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Porterfield, Wisconsin, USA

Reviewed: Dec. 25, 2011

The flavor and smell is amazing but it remained mushy and uncooked through to the bottom. Very disappointed in the final product. Would love to know how to prepare it so its cooked all the way through.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

typlatt5969

Reviewed: Dec. 22, 2011

This was pretty good, my son and boyfriend liked it a lot. I used Thomas's raisin bread as it is thicker, and cut 1 egg out of the mix, used skim milk and cooked it for 1 hour. I followed some of the other reviews and added brown sugar only 1/8 of a cup, it was too sweet . I would make again without the sugar.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sshay

Home Town: Canandaigua, New York, USA

Reviewed: Nov. 23, 2011

This was OK. I think it needs to cook a little bit more. Mine was a little mushy. It didn't get eaten up like I was hoping for. Not much flavor. It needed something else!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Diane

Cooking Level: Expert

Reviewed: Nov. 23, 2011

Ive made this a couple of tims using raisin bread and everyone loved it.....also tried it with the new cranberry swirl bread adding some orange zest it it was also very good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lori McCarthy

Reviewed: Nov. 12, 2011

This was very easy and tasty. Thanks for the recipe! I did make it up the night before and let it sit in the fridge overnight. I made it as described, and I didn't experience the 'eggy' taste others complained about. Be sure you use ALL the milk called for in the recipe - I believe this will avoid that eggy taste (I noticed one of the reviewers who had the eggy taste only used 2 cups milk). Be sure to dust with confectioner's sugar as the little extra sweetness really adds to the dish. I would also recommend adding a little bit of cinnamon to the egg/milk mixture - I am definitely going to do that next time I make this. I made this in a 13x9x2 dish and it baked up beautifully in 50 mins. My husband had 2 large servings and is looking forward to leftovers in the morning!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mmyers168

Cooking Level: Intermediate

Reviewed: Nov. 12, 2011

After reading every review I decided to take everyone's advice, so I tweaked this recipe ALOT...and even added my own twist! I cut the eggs down to 4 and the milk down to 2 cups. I added 1 tsp. cinnamon powder and 1/4 tsp. nutmeg. I also cut the vanilla extract down to 1 tsp. but added in 1/2 tsp. almond extract. I also added 1/4 cup of brown sugar. I let the casserole sit overnight in the fridge before baking it for 50 minutes. I also topped it with sauteed apples, with cinnamon and chopped walnuts, after it was baked! With all these changes, it was VERY good! I would definitely make this again!

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Lillian

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Long Island, New York, USA

Reviewed: Nov. 8, 2011

I had a loaf of PF raisin-cinnamon bread in the freezer, so I used that, and I would use it again. The raisins really added some moisture to the casserole. The one criticism that I have and was mentioned in another review is that it was "eggy." At times, I felt like I was biting into scrambled eggs, so I will try 4 eggs the next time. Six large eggs measured 1-1/2 cups and another three cups of milk would have overflowed my dish...I added just two cups. I had a few pecans left, so I chopped and added them, along with a healthy grind of fresh nutmeg. Served with a drizzle of caramel and a dollop of whipped cream. One of the best things about this breakfast casserole is that it's EASY (but tasty, too). If you have an electric knife, pull it out and use it for cubing the bread.

Was this review helpful? [ YES ]
2 users found this review helpful