The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 14, 2009
I made this for Mother's Day brunch, and served it with maple syrup on the side. It was soooooo good. Very easy to make (I used cubed french bread). I've been enjoying the leftovers for dessert with whipped cream. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 12, 2009
Great recipe as-is.Anyway, made it as directed and turned out excellent. Served 6 people, all wished there were more.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: May 11, 2009
Eh - it was okay. The inside turned out soggy, so I only really at the top that turned out toasty. We ate some while it was hot, but I doubt we'll touch the leftovers in the fridge. I'm sure they'll end up getting dumped out in a few days. Not a keeper for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 11, 2009
The hit of my Mother's Day Brunch on the very firt try. I wouldn't change a thing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: May 10, 2009
Very Good. Dressed it up with fresh whipped cream and sugared blueberries on the side.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: May 9, 2009
too eggy and soggy.but when you let it dry and eat it with syrup its great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 3, 2009
Love it! I made a few changes based on other reviews and another recipe that sounded good. I used 6 thick slices of challah bread cubed (almost a whole loaf), after letting it sit out all night. Instead of sugar I used 1/4 cup maple syrup in the egg mixture. Added some cinnamon to the egg mixture too and double the vanilla. Cooked for 1 hour, added 2 cups of blueberries to the top during the last 15 minutes of cooking. So Yummy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: May 2, 2009
Having made dozens of bread puddings/stratas similar in consistency, I elected to use a larger pan (specifically because a too-thick layer of custard-soaked bread may lead to sogginess, as I've learned from past experiments). Also, I always let mine sit for a few hours, if not overnight. The ingredients are fine for this base recipe to which different fruit, nuts, etc. could be added as available.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 30, 2009
This was wonderful! I used heavy cream and a little bit more sugar since we were being extra indulgent. I also put cinnamon in the egg mixture as well as on top....Delightful!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 27, 2009
Not so great! Very bland and boring, not to mention the look of it all. My husband loves French toast but wouldn't even give it a try. The kids tried it, but couldn't eat their whole portion because it was tasteless.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 26, 2009
I made this with store-bought "vanilla raisin bread" for a potluck and served it with maple syrup. Every last bit of it was devoured. The only modification I made was to add some nutmeg with the cinnamon, but I didn't measure.
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Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA
Living In: Fairfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 26, 2009
This is a consistent pleaser, and easy to make. Worth every bite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 25, 2009
A wonderful, quick, delicious recipe. Followed a few reviewer suggestions: added an extra slice of bread, baked in a slightly larger (9x9)pan, increased baking time to 60 minutes. It came out perfectly. Here's one I'll use lots of times. Thanks for the post.
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Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 25, 2009
My husband and I, along with our company, thought this was delicious. I did bake it about an hour, covering the casserole with aluminum foil when the top was "golden." I didn't use any sugar in the custard recipe, but I did sprinkle a tad on the top before baking. I also forgot to dot it with butter this time and it wasn't missed. Next time, I'm going to skip the white sugar altogether and simply sprinkle powdered sugar on the top after it has baked. Last time I made this I made a brown sugar, butter, and corn syrup mixture for the top... I liked it better just adding pancake or maple syrup after baking.
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Home Town: Deland, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 24, 2009
Great recipe, added an extra slice/two of bread b/c I don't really like soggy casseroles and it turned out perfect. For topping: mixed sugar, brown sugar, and pecans and sprinkled all over. After baking, let it rest 10 minutes. Great as leftovers for next morning.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 20, 2009
The only thing my family thought was wrong with this entree is that there wasn't enough!!! I would not change a thing with this recipe, just the right amount of sweetness.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 16, 2009
I made this today just to try it out because i am a huge french toast fan. i thought it was pretty good. the only thing i wish was that the egg in the inside was a little more cooked. I baked it at 350 for 60 min. and it was still a little mushy in the inside. maybe next time i will use a bigger baking dish or just simply add more bread....im not sure but i will def try and make this again. thanks for the recipe :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 13, 2009
Turned out great! We topped it with a glaze made from cream cheese frosting. Yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 13, 2009
I doubled the recipe for a 9x13 pan and had to cook it for 60 minutes. It was still pretty mushy when I served it. We loved the taste, but the texture was off for us. We don't like our regular French toast mushy though, so that is just our preference. Next time, I will reduce the wet ingredients a bit and see if that helps the texture.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 13, 2009
This was good overall. I made it as-is. I think it would be good to add half the bread and then a sprinkle of cinnamon and then the remainder of the bread, or use raisin bread. The top was a little sweet with the sugar. Did not care for it left-over at all so that was a negative to it. I think it would be good with some added flavors- fruit, cream cheese, the raisin bread- but it's a good simple base recipe.
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Photo by Nicole R.

Cooking Level: Intermediate

Home Town: Manlius, Illinois, USA
Living In: Peoria, Illinois, USA

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