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.

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Kendall

Cooking Level: Intermediate

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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.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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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!!!

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sunshine

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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!!!

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floridatreasure1983

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: Port Saint Lucie, Florida, USA

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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.

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Linda

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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.

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jag

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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!

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gerta31

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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

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cook me tender

Cooking Level: Intermediate

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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!

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MotherAndDaughter

Cooking Level: Expert

Home Town: Oakhurst, California, USA

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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!

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palakpaneer

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Frisco, Texas, USA

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Reviewed: Feb. 1, 2009

This was okay however my husband put it in a 9 x 13 dish so was very thin and a bit dry. Will try again making sure the recipe is followed exactly.

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Anita

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Reviewed: Jan. 31, 2009

Why didn't I think of this years ago?! French toast without the one-by-one wait. Now the cook gets to eat it hot too! Love this.

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Michelle

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

Very good & so easy big hit in my house.

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laurie

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

This is a great way to make french toast for a group. The crispy sugary surface was just delightful.

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natcatratbat

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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Reviewed: Jan. 25, 2009

Delicious. My kids loved it too. I used cinnamon raisin bagels and had no problems with sogginess.

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pancakemama

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Reviewed: Jan. 25, 2009

This was really yummy!! The only thing we changed was slicing french bread about one inch thick, and placing the slices in a 9x13 pan. Everything else remained the same. Loved it, and it was sweet enough that we didn't use syrup. A keeper!!

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marcy

Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

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Reviewed: Jan. 25, 2009

This was an easy alternative to the traditional egg and sausage breakfast casserole. I found this recipe when I was looking for a way to use a stale baguette loaf. Hungry teenagers devoured the whole casserole this morning at church-

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