I would like to say that I prepared the recipe exactly as is...but I didn't. I made A LOT of changes. And that was because of the reviews of so many others. First: I used Texas toast, but into cubes. I put them on a baking sheet in a 350 degree oven for 15 minutes to lightly toast. Then I put them in a lightly greased 9x13 pyrex pan. I also used sugar-free French vanilla non-dairy creamer versus milk - this greatly enhanced the vanilla taste. I also put a little cinnamon in the liquid mixture. When I poured the mixture over the bread, I pressed on each piece to ensure the bread absorbed the liquid. Then I covered it, and put it in the fridge overnight. The next morning, I brought it to room temp, then dotted with softened butter and sprinkled the cinnamon/sugar mixture over the top. It only cooked for about 40 minutes, and I let it rest for 5 minutes before serving. No syrup was necessary. It was amazing!
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I would like to say that I prepared the recipe exactly as is...but I didn't. I made A LOT of...