Reviewed: Dec. 27, 2008

Excellent recipe. Doubled everything and used a 9 X 13 pan. Used Peppridge Farm cinnamon bread (the whole loaf equals 10 cups cubed bread) and omitted the cinnamon. Baked it at 375 degrees for 45 minutes. Puffed up beautifully. My family loved it and kept looking for more.

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greatcook

Cooking Level: Expert

Home Town: Lemont, Illinois, USA

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Reviewed: Dec. 26, 2008

I made this recipe as stated, no changes. Everyone loved it.

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Button

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

If you want a topping for this one, try this: 1/2 lb butter, 1 cup pecans, 1 cup brown sugar, 1/2 tsp cinnamon, 1/2 tsp nutmeg. Mix together and spread on top. Serve with some real maple syrup and berries. The base recipe is great - I even used skim milk and it worked fabulously. (I gave 4 stars only because I felt it needed a topping). To die for!!!

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Maya

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 25, 2008

Very good... made it this morning when everyone came over for Christmas. Everyone liked it... even my mother-in-law asked for the recipe... shocking! I used a loaf of Pepperidge Farm Cinnamon/Brown Sugar bread.

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AMNEEL79

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Reviewed: Dec. 25, 2008

We just made this for brunch after I realized our brisket went way bad. It was very good! I was even able to halve the recipe with out it coming out poorly. Highly recommended!

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Scarlett05

Cooking Level: Intermediate

Home Town: Stonington, Connecticut, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 24, 2008

This was good and I really liked the idea of this but it was still mushy after cooking for over an hour and it made the top way to crunchy. Next time I will use a bigger pan... use WAY more butter to grease with... and cover with aluminum foil for the first 45 min. I think then it will be a 5 star!

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Sammi D.

Cooking Level: Intermediate

Living In: Taylor Mill, Kentucky, USA

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Reviewed: Dec. 22, 2008

I used about 6 cups of Challah bread & kept the other measurements the same. I also used a 9 x 13 & baked it foe 25 min. covered w/ foil. Then, I removed the foil & baked an addt'l 15 min. Only thing I'd do next time would be to make sure all the bread had been saturated in the egg mixture. Super Yummy with syrup!

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REDHEADWHOSINGS

Cooking Level: Intermediate

Home Town: Findlay, Ohio, USA

Living In: Columbia, Missouri, USA

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Reviewed: Dec. 21, 2008

Are there 6 stars available? This was incredible. And easy -- and made from ingredients we usually have on hand (ie, file this recipe away for when I don't feel like shopping first). Also, to be festive, we used eggnog for 2/3 of the milk and accidentally doubled the cinnamon (we halved the recipe but put in the full recipe amount of cinnamon). The eggnog/extra cinnamon version is heaven on earth. YUM! Thanks!

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semi-awesome cook

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Reviewed: Dec. 20, 2008

Despite cooking for over an hour, the center was still mushy. I will make this again, but will use a 9x13 pan to help it cook faster and crisp up. Also, it stuck like crazy, so I'll make sure to use a LOT of butter on the pan next time.

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PUNKYBREW82

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Reviewed: Dec. 19, 2008

This is so yummy. I also let it sit overnight in the fridge because the mornings are crazy at our house. My picky kids loved it!!!

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can't cook

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Reviewed: Dec. 15, 2008

I make this a lot using Apple Fritter bread from Walmart. My eldest loves to help put the casserole ingredients together. Sometimes, I'll add a grated apple and raisins in for texture and added vitamins.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 15, 2008

I have made this 4 times now, I found the best bread to use was the Petridge Farm swirl bread the family loves this and want it every weekend Thanks for a yummy recipe

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

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Reviewed: Dec. 15, 2008

5 stars for a great recipe. It was easy to make and tasted delicious. I used a baguette and about 8 slices of potato bread. That turned out to be a good combination because it wasn't mushy at all. The baguette held its shape while the potato bread absorbed a lot of liquid. I made it in a 9 x 13 pan and added an egg and some milk to make more liquid. Covered the dish for 30 minutes then removed the foil for the last 15 minutes. I used spray at the bottom of the nonstick but it still stuck a little. It was perfect! UPDATE: Made this again in a glass 8 x 8 pan with lots of nonstick spray. No sticking issues at all. Didn't need to cover with foil. This time I used 1/2 loaf of challah bread and 1/2 baguette. I think the key to good texture is that half of the bread used should have a thicker crust that will hold its shape when mixed with the egg mixture.

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Caroline

Cooking Level: Intermediate

Living In: Collegeville, Pennsylvania, USA

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Reviewed: Dec. 12, 2008

This recipe is true to its name, it tastes just like French toast. I will add more cinnamon next time, and sub the white for brown sugar. My Fiance LOVED it.

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Aladyinredpolish

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Pecs, Baranya, Hungary

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Reviewed: Dec. 7, 2008

I love this recipe. I made it as is and the result was fantastic. Very easy to make and such a hit!

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SpanielLover

Cooking Level: Intermediate

Living In: Encinitas, California, USA

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Reviewed: Dec. 5, 2008

This was really good - I made it as stated. My sons, hubby, & grandkids who happened to be over when I made this, also really liked it. I save the ends of bread that don't get used for sandwiches during the week, by throwing them in the freezer. I used all my ends just for this recipe and even with bread ends it was still good! I will make this again!

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Cathy

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Pembroke Pines, Florida, USA

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Reviewed: Dec. 2, 2008

Perfect - just dont add salt.

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Edwin H. Kluge Jr.

Cooking Level: Expert

Living In: Oakland Park, Florida, USA

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Reviewed: Dec. 1, 2008

Made this thanksgiving morning, oven rack was to close to heating element, I think, soggy on the bottom and dried out on top. Most wouldn't touch it. I liked how easy it was, next time I might stir it half way thru.

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