Reviewed: Dec. 25, 2009

Excellent as is I made this Christmas morning. I added 1/4 teaspoon of almond extract - not that it needed it...if you make this as it written you'll love it : )

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likes2bake

Cooking Level: Expert

Home Town: Ijamsville, Maryland, USA

Living In: Bowie, Maryland, USA

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Reviewed: Dec. 25, 2009

haha! Now children please... I have been using this site for many years. I joined today because this discussion is so funny. Haven't made this recipe yet. May, may not. Looks like a 5 star to me though. Ok here are the facts: Reviewing a recipe which you have changed in not reviewing the recipe... I seldom follow a recipe exactly just because its the way I am. I like to play. The only way to review a recipe is to make it as its described and then rate it. If you change things the next time then say Its rated () as is but... I found it much better when I made it with "these changes". Or add a custom version to the custom version tab (should be obvious). Don't make changes and rate the recipe as you changed it because then its not the recipe we are evaluating and it isnt helpful to anyone and its then just an ego trip you are on. There is nothing wrong with suggesting alternatives that you like but its not fair to any of us if you rate anything other than the original... Sorry thats just the honest facts people. I do love to read about the alternatives don't get me wrong. I just don't like when a cook reviews the recipe based on those changes. By all means HAVE FUN and BE CREATIVE!!!! Haha..

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Scook

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Dec. 25, 2009

I made this today for Christmas breakfast and it was good! The recipe mentions bread cubes, but the photo above shows the bread more in slices. I broke the bread up in cubes but would probably slice it next time. Also, I had left over sugar / cinnamon topping, so I'd reduce that a bit. Lastly, I sprinkled mine with powered sugar at the end, which is my favorite way to eat it. This was an easy, yummy recipe that I'd recommend for people who love french toast!

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Stephanie

Cooking Level: Beginning

Living In: San Diego, California, USA

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Reviewed: Dec. 25, 2009

This was great for Xmas morning. This is what my gang likes. Just assemble bake and go about your business. I only gave this 3 stars because the recipe has a misprint which caused me some grief. It says 1/4 cup of sugar but asks for tablespoons in and on. How can 4 tablespoons be 1/4 cup. Also I really thought this could use some confectioners sugar for on top, Who knows maybe that is what was meant by white sugar. In any case it was good and I will make it again for sure.

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screamingwallflower

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Reviewed: Dec. 25, 2009

This would have tasted good if it had cooked in the specified time. It was really soggy and I'm not sure if it was supposed to be that way or not. Very frustrating start to Christmas morning.

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cestcheese

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Reviewed: Dec. 25, 2009

Yep, I modified it, but only slightly and it was fantabulous. Thank you Starflower -it is soooo good. First, I prepped it all the day before. I used Cinnamon Raisin English Muffins and the King Hawaiin rolls for my bread cubes, added maybe 1 - 1 1/2 t. of cinnamon to the egg mixture along with 2 t. Almond extract (YUM!) and about 3 T. of Amaretto. The sugar topping was replaced with about 1 T of the Amaretto and 1 T sugar mixed in the same bowl and drizzled on top and then dotted with the butter. It did require a lengthened cooking time so that it was "done" and not runny. I also noticed it continued to "set up" as it cooled. Didn't even need syrup, powdered sugar, berries, whipped cream or bananas with this dish and we weren't even thinking about it. SO glad I decided to add this dish to our '09 Christmas breakfast. The entrie family gave it high marks. I thought it was similar to bread pudding without the Brandy sauce. May have to make again for New Years day. Deeeeeelicous And c'mon folks, this is a very basic recipe and nothing like a good foundation that allows for some tasty creativity. I enjoy reading the other (positive) reviews that offer sugestions that might appeal to my palate.

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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Reviewed: Dec. 25, 2009

Mine looked nothing like the picture, but it was still delicious!

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kjustice

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Reviewed: Dec. 25, 2009

I just didn't like this. It didn't taste as custardy as I like my French toast to taste. I gave all of it away to a friend, who loved it. I used Challah bread.

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DaraFG

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 25, 2009

I made this pretty much as is, Christmas morning. It was okay. Took longer than I would have liked for a Christmas morning dish. After reading some of the other reviews, I think preparing it the night before would help as it would give the egg mixture a better chance to soak into the bread. Mine stuck to the pan alittle so I would be more generous with the buttering of the pan. I think this would also be good with some blueberries or other fresh/frozen fruit. Mine was alittle goopy in the middle so a longer baking time might be needed depending on your oven.

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Auntrah

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Reviewed: Dec. 25, 2009

Have been making it for years. Only change is 1 cup of milk.. Make it for Christmas morning everyyear. I use 5 hamburge rbuns, rip them into peices add all ingredients, cover with saran wrap and refrigerate over night.( I do this before I leave the house on christmas eve) In AM add suga rand cinnimon topping and cook for 40 min. Could not be easier. 9x9 pyrex used. Grease bottom.

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JSOLL4

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Reviewed: Dec. 25, 2009

It's Christmas morning and I made this with some leftover Pannetone (that round Italian holiday bread). I used half a round of Pannetone and the measurements listed here, using slightly more vanilla. I sprinkled brown sugar and chopped walnuts on top. After pouring the egg mixture onto the bread cubes, I let it sit for 15 minutes. Then I stirred the bread cubes thoroughly to saturate evenly with the egg mix. I baked in a 12 3/4 in x 10 3/8 in. disposable aluminum pan covered with foil for the first 30 minutes. I then took the foil off for 14 minutes. It looked set, so I took it out and covered with foil until ready to serve. It was perfect!

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Juniper

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Reviewed: Dec. 23, 2009

This is one of my favorite things to make. It's easy. You already have all of the ingredients to make it and most importantly, my family loves it! You can use all different types of bread for this recipe too. I made it with hot dogs buns last night because I was running short on regular bread and it turned out even better than normal!

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bobbilovesben

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Reviewed: Dec. 23, 2009

I have made similar versions of this many times. The trick is to use a pan with low sides and not have the bread cubes higher than the sides of the pan before cooking. Can make this with soy milk for a non dairy version. Can use cinnamon swirl bread and add raisins for a really yummy breakfast!!! I also always serve mine with maple syrup. Yum!!

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LuvtoCook

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Reviewed: Dec. 22, 2009

I agree with Pattipoopidoo about rating the original recipe after making changes. One of the changes by a reviewer is more of a mixture for bread pudding. Either it is rated with no alterations or it is used as a 'base' for adding other ingredients to your personal taste but don't rate it. I rate this recipe (with no alterations) 5 stars.

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dmgg711

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Reviewed: Dec. 21, 2009

My family wan't a big fan of this recipe, it was a bit gooey and had a mooshy texture.

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jstark

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Reviewed: Dec. 21, 2009

not sure what all the raving is about - my 5 year old and i thought it was ok; but something was amiss that we couldn't quite place. My husband skipped it after a bite. Egg seemed a bit uncooked as well. Definitely needed the bananas and blueberries I added.

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ilana klamka

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2009

This is amazing with french bread. Add 1 apple, peeled and thinly sliced and triple the brown sugar/cinnamon topping. SO good!

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cmkrause

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Reviewed: Dec. 21, 2009

I know it's called a "casserole", but I found it too eggy. It still tasted good, but I had some issues with the texture as a result of what seemed to me like too much egg mixture. My gf loved it, though. I'll try using less egg mixture next time. Confectioners sugar before serving is a must.

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