Reviewed: Dec. 7, 2008

The first batch I made stuck to the bottom. I think I crowded too much bread in the pan. My second batch turned out great. I used butter instead of oil and added extra cinnamon. The majority of the spices will stick to the first piece of bread, so sprinkle some extra cinnamon right on the bread after dunking to make sure each piece is flavorful.

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tennprincess

Cooking Level: Beginning

Home Town: Franklin, Tennessee, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Dec. 2, 2008

This was good. I made it as directed, but omited the vanilla because I'm out. I used regular whole wheat bread, and it still turned out great. My kids LOVED it. It only made FIVE pieces, though -- I will definitely double or triple the recipe next time. They were begging for more, but I was out of eggs!

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Jodi

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2008

Delicious recipe. I used 1/8 teaspoon of nutmeg instead of 1/4. I served with butter, powdered sugar, and syrup.

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maggiejp

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Reviewed: Nov. 23, 2008

Great recipe, first time I've ever made french toast that wasn't a disaster! I'll be back for this one again.

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HotinKC

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Nov. 23, 2008

Add 1/4 tsp of honey for a nice crunch to outside Put in oven after frying

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Erika

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Reviewed: Nov. 18, 2008

Good Recipe. The trick is to use a GOOD bread!

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GessicaAbsi

Cooking Level: Expert

Home Town: Rochester, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 13, 2008

I did exactly as the recipe stated and it was perfect! I did put melted butter on the pan before cooking but that is the only difference. Light and crispy. Will make again.

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Tracy

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Nov. 11, 2008

Last time I tried to make french toast I screwed it up royally... I think I let the bread soak up too much mix and I ended up with egg toast. The way to do it is just to dunk the bread in the mix and put it in the pan. After about 8 years and ready to try again this recipe was easy, tasty and a definite do again... and again... and again. It's my husband's favorite breakfast. I wish I'd tried again 8 years ago! It's super easy!

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spaceflower

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Nov. 7, 2008

There was no flavor to these and they were liquidy. It wasn't working.

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irish12345

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Reviewed: Nov. 4, 2008

I didn't follow the proportions exactly, just used the same ingredients (except for vanilla and salt) and those were a tasty variation to our usual family recipe. Loved the nutmeg & will definitely do again.

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 3, 2008

This was delicious! I used all the optional ingredients and sprinkled powdered sugar over it before serving. Yummy!

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CARMEN464

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: New York, New York, USA

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Reviewed: Oct. 28, 2008

Delicious. I've made the toast twice now, and both times it was fantastic. I read someone's comment that it took too long to cook, but I didn't have that problem. The secret it, make sure your griddle is hot before putting the toast on it. I also cooked it in butter, which added a flavor element, and the nutmeg gives it an extra something. NICE!

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Erica

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Reviewed: Oct. 19, 2008

Delicious! I make this on Saturday mornings for the kids and they devour it ... I can't make it fast enough! The combination of the nutmeg, cinnamon and vanilla give it a really nice flavour. Thank you.

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Leanne

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Brantford, Ontario, Canada

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Reviewed: Oct. 16, 2008

I did use thin slices of bread, and yes it turned out soggy... but we love them nonetheless! I might've used a little too much of nutmeg because it was very overpowering... will omit it next time. To prevent serious sticking, use a non-stick skillet.

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Anna the Baker

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2008

Makes perfect french toast every time. I've used this recipe at least 5-6 times!

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odinsride

Home Town: Verona, Virginia, USA

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Reviewed: Sep. 23, 2008

I hadn't made french toast in years. This recipe had the right amount of egg-milk mixture. I used frozen bread so it wouldn't soak up the liquid and fried in butter. It turned golden brown and was very good!

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Michelle

Cooking Level: Expert

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Reviewed: Sep. 20, 2008

Yum yum yum! Very simple, but delicious! I used old fashioned Vienna bread (it's what I had on hand-would probably use thick slice or regular bread for this recipe), and it turned out great! Added a bit more cinnamon than called for, cause I love the stuff!

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Sep. 15, 2008

Not enough cinnamon flavor. My husband only tasted bread and egg. I topped mine with cinnamon sugar and syrup and enjoyed them much more than he did.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Sep. 14, 2008

Great flavor, but took forever to cook. I cut a french loaf into small normal bread size pieces and it still took almost a half an hour to fry up four pieces. Would be great with some baked apples with cinnamon and apple butter. Overall, very good recipe.

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