i have used this recipe for years. so nice for company or a house full of kids from a sleep-over. on occasion i add well drained canned peaches to the mix....its so good.

I found this very tasty. I used half a loaf of French bread. I accidentally doubled the amount of eggs! Oops! Got confused with another French Toast Casserole recipe. Even with the extra eggs, it still came out good. Although my 31 month old didn't seem to like it as much. Hopefully he'll like the leftovers better.

Used this recipe for regular french toast. Used wheat bread and skim milk instead. Also used less sugar and cinnamon. My picky toddler request more. Definately a keeper.

I needed a quick Breakfast Casserole for a work breakfast. Although this did take an hour and a half from start to finish, it was quick....for a casserole. The only thing I changed, was I used six English muffins cubed (cut whole and not split - I made two - one was regular and one was raisin cinnamon) instead of bread. I also drizzled melted butter on top of it for the last 5 minutes while it was baking....it was starting to look dry. I used a 9x13 pan too, instead of 8x8. I would "generously" butter the bottom of the pan, it didn't stick too bad, but I only put a light coat of butter.

Definitely a keeper! I made it on the weekend and it was awesome!

This was pretty tasty! I added cream cheese throughout the dish to give it a creamy taste. I sprinkled brown sugar on top and served it that way. This is a nice use for some extra bread!

I made this recipe several times for my family. They just love it. I cook it for 30 to 45 minutes and it is just right. My kids cannot get enough of it and I had to go and buy a bigger baking dish so there would be enough for them to have seconds. My husband even likes it when I make it for dinner and he used to be a firm believer that only meat and potatoes was dinner not breakfast items.

Very good as written, is a staple Sunday breakfast in our house.

forever in my recipe box! i doubled it for my tribe-and baked it in the 9X13 and decreased th baking time too. this is way healthier than the traditional french toast fried in oil. thanx a million!

This is a great way to get rid of any bread leftovers! (Warning! This is another one of those reviews that "change" things...though I prefer to think of the changes as suggestions or alternates, in case you don't have something on hand. Plus, it's really cool to see what others have done with a recipe. I'm also a big fan of incorporating leftovers into later meals so they don't go to waste...) Anyway--I was trying to get rid of some day(s) old pound cake when I came across this recipe, so that's what I used instead of regular bread. (it was Cream Cheese Pound Cake III from All Recipes, and we'd had it with fruit and whipped cream a couple days before..Very good!) I sliced the cake into thick strips and spread them out in a tightly packed single layer at the bottom of a 9*13 Pyrex pan. I put the filled dish in a slightly warmed oven while preparing the topping to crisp it up a bit. I followed the topping ingredients pretty closely--though I did reduce the sugar to 1/2 tsp (pound cake has more than enough), adding a little more cinnamon and vanilla to taste, leftover peach/applesauce, (about 1/2 cup) and a generous dollop of maple syrup. I poured the mixture over the pound cake slices and left it in the fridge overnight. It didn't "puff" up as much as bread would have, but it came out smelling, looking, and tasting just great! I sprinkled the top lightly with powdered sugar while it was cooling. It wasn't too soggy, (the larger pan really helped with that) tasted exactl

I love this recipe! Very delicious and so easy - every ingredient is always in my pantry!

I made this as a casserole for Christmas morning. Maybe it's my oven, but the bread turned out more crispy than I thought it should, and it just didn't have enough flavor. I might try other's suggestions and use cream cheese or syrup to give it more punch.

Good! I added extra nuts because we're nut people.

I made this in an 11x7 pan (I didn't have a bigger one clean). It was still a bit soggy in the middle but most of the kids didn't seem to care. I could tell by the 'shimmy' that it was still soggy so I kept letting it cook, but then I got it a little burnt. But we just added a little more butter melted over top with some syrup and it seemed fine. For those who complained here at home...couldn't have been that bad since there wasn't any left!!! I will definitely try this again in a 9x13 pan to see if it gets less soggy.

Great recipe. Here are my changes. I used French Bread from a bakery, reduced the milk to 3/4 of a cup, combined the egg mixture with the bread in a bowl and tossed then let it sit for 10 minutes. Place in an 8 x 8 pan, top with 1 cup frozen blueberries, then 2 tbl brown sugar mixed with cinnamon and nutmeg. Baked covered at 350 for 15 minutes, uncovered for 30. Served with warm syrup. It was perfect.

The first time I made this recipe as described, and it was a (tastey) mushy, eggy, mess, hence the 4 strs. The bread at the bottom of the casserole dish soaked up too much liquid while the bread on top didn't get enough. Wanting to play around with the recipe after reading the reviews left by others, I decided to make the following alterations: I increased the amount of bread (Texas toast seems to work great) I filled the entire casserole dish and then added about 25% more. I let the bread dry out a bit just to be sure it wasn't too soggy, I added 1/4 cup cinnamon to the milk mixture, as well as 1/4 cup brown sugar, and I used cream instead of milk because that's that i had on hand. After making the milk mixture, I poured it into a separate container with a lid and poured the bread cubes into it, after shaking them vigorusly I allowed them to sit for 10 minutes until all of the bread is completely soaked. Then I baked until the crust was golden brown. This is a wonderful recipe with ice cream, and caremel sauce! Yummy.

Great recipe, even better with added tweeking from S.C. review adding creme cheese, cin bread, syrup amd more cin. EXCELLENT!

I made this recipe with the changes/additions suggested by Sharon8799. It was delicious! I made it for a brunch get together & it was a huge hit. I got compliments from every person there. Definitely one of my favorites!

This recipe was delicious. However, I did make a few tweaks and made it for 3 servings. I used half sugar/half spenda and added some maple syrup on top before baking. I tasted it about 30 minutes in (and it was done, by the way) and added a bit more and then baked it for an additional 5 minutes. I used a whole grain bread and it soaked all the liquid up! Next time I will add some more milk, maybe some half and half, but mine wasn't soggy at all. Also, like others I added more cinnamon and some nutmeg. Thanks for this great recipe and all the variations!