Reviewed: Mar. 11, 2009

yum yum! took a little longer to cook but tasted great! I stuck to the recipe and liked it

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

Reviewer:

bearit1230

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2009

This was good. I think is is ideal if you need to feed more then a few people, this way everyone has a hot breakfast.

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

Reviewer:

csteel99

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2009

ohhh, yea! My husband and I loved this just as the recipe is, but I am looking forward to playing with this recipe. Thank you for an easy recipe that is fantastic!

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

Reviewer:

COUNTRYREFUGE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2009

I cut this recipe in half, used sara lee wheat sandwhich bread and omitted the salt. I then mixed cinnamon and nutmug withe the egg mixture (I love lots of cinnamon on my french toast). I then cooked it in my 2QT slow cooker for 4 hours. I made sure to spray the crock real good with cisco buttery spray. After 4 hours the edges were golden brown as well as the top. I cut into it, the middle was moist, but not at all runny. I smothered it in maple syrup and though it was pretty good. Mind you it is no substitute for REAL french toast, but, it was delish. Like other reviewers said, it would be great with ice cream and caramel for desert.

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

Reviewer:

Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2009

I loved this recipe I also added cream cheese and cherrys. It was delicious. Thanks for this wonderful recipe.

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

Reviewer:

Michelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2009

Soggy on one side and crispy on the other. I would flip half way through cooking next time.

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

Reviewer:

KELLY H.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2009

This was so good! It seemed that I used a little extra bread once I had actually cut it up, so I used an extra egg and a splash of milk. I also put some apples on the bottom for something extra. It smelled fantastic cooking, and the whole house smelled like warm and cozy breakfast (even though I made it for dinner)! The top was a little crunchy, but the flavor was so good that I didn't mind much.

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

Reviewer:

PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2009

Just made this! followed directions almost exactly--- only changes, I cut the recipe in half, and added cinn. in the egg mixture. came out EXCELLENT!

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

Reviewer:

sshmow

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2009

This casserole was DELICIOUS! I did make it in a 11x7 baking dish, followed the recipe except I added the teaspoon of cinnamon to the egg mixture along with about 1/4 teaspoon nutmeg, poured it over the bread and tossed to coat. While that was sitting for 10 mins. I made a simple praline topping of 1/2c. butter, 1/2c. packed brown sugar, 1/2c. chopped pecans, 1 tbsp. light corn syrup, a heaping 1/2 tsp. cinnamon and 1/4 tsp. ground nutmeg-combine all in a small saucepan, bring to a boil and remove from heat, spread evenly over soaked bread. It only took about 35 mins. to bake, but my oven is really hot. Anyway, fantastic base recipe and very delicious results. My 2 year old son loved it. Will be making this again!!

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

Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2009

I had to use up some bread so I tried this recipe. It was very good, but it seems as though the egg mixture may have been a little blah. I added cinnamon and nutmeg to the mixture. Very good though. I topped with maple syrup and confectionary sugar.

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

Reviewer:

Kendall

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2009

This is a nice way to get rid of extra bread (works great with crusts) although it is a bit bland - I'd recommend doubling the vanilla and adding the cinnamon and a dash of nutmeg to the egg mixture. Definitely serve with maple syrup.

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

Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2009

mmmmm.. used more bread to make sure it didnt turn out soggy and turn over bread by hand in pan while sitting for 10.min...I'll never make french toast one by one.. oh ya the best there was no left overs!!!

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

Reviewer:

sunshine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2009

fabulous!!! almost a breakfast bread pudding and u can add just about anything u like!! always a nice feature to a recipe the abi;ity to make it suit ur taste!! i added vanilla and sprinkled the top with some dark brown sugar as well as a good dose of cinnamon & sugar b-4 baking after letting sit about an hour in frig. i used challah bread and again it was amazing served with homemade sweetened whipped cream for valentiness day brunch!! a keeper!!!

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

Reviewer:

floridatreasure1983

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: Port Saint Lucie, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2009

I made this for "breakfast day" at work. It was a big hit. I was very pleased with the way it turned out. When topped with maple syrup it was just like eating French toast. I plan on making it again.

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

Reviewer:

Linda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2009

I had to cut it down to 4 servings and everthing worked perfectly. I will be making it at least once a month.

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

Reviewer:

jag

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2009

I tried it. I did everything like said and it turned out terrible. The flavor was bad and the texture was awful. I hope you all have better luck than me!

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

Reviewer:

gerta31

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2009

Eggcelent! Just make sure all the bread is evenly soaked in mixture. If some is more soaked it will come out soggy, if not soaked will come out dry & hard. So so good. Cooked in 7x11 glass dish for 50mins @350

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

Reviewer:

cook me tender

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2009

I agree with another reviewer about the ratings. Please only rate the recipe as it is written. It is not an accurate rating system if you are rating the recipe based on changes you've made. It then becomes a different recipe and your rating only refers to your personal "new recipe". This recipe, as written, came out wonderful. It is sweet to begin with so keep that in mind if topping it with fruit or whipped cream. We did strawberries and whipped cream and it was way too sweet but on it's own, it tastes very good. A great recipe for the person who desires french toast but doesn't feel like standing at the stove turning the pieces. I'm hoping to try this as an overnight recipe soon. Thank you for the recipe!

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

Reviewer:

MotherAndDaughter

Cooking Level: Expert

Home Town: Oakhurst, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2009

This gets four and a half stars for taste and 5+ for ease of preparation! If you like to make breakfast or you are having company, you must try this recipe. There is plenty of leeway for alterations to taste. I used mango jam and a dash of crushed cardamom on mine. It's an excellent base recipe. My houseguests loved it. I can't stress how easy this is to prepare. I used Egg Beaters (the kind with "yolks") and day old French bread off the sale rack. I made it the night before and I swear, it took six minutes to prepare. DO leave it in the full 50-60 minutes. If it's getting too brown on top before the time is up, put some aluminum foil on it and stick it back in the oven- it'll be fine. I can't wait to try this a hundred different ways. Thanks for sharing!

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