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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 3, 2008
this is an unbelievable breakfast and dessert in one! So decadent and rich, one of the best things Ive ever had--seriously! I highly recommend however, forgetting about the confectioner's sugar, its already SO sweet, and topping it with a fresh, homemade warm strawberry sauce and whipped cream. Maple syrup was just too sweet for this delish dish!
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Reviewer:

LINDZE
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 22, 2008
I am giving it 4 stars because it is a very nice basic recipe. However, I have made some changes because I felt it needed "something". After trying it exactly as the recipe suggested, I made it again with a few changes. I used an italian bread (I have tried it with challah too- yummy!) I took frozen berries and sprinkled them with a little sugar (to taste really). I put the berries in a small saucepan and let them reduce into a yummy sauce. I then drizzled that sauce on the souffle after it came out of the oven. You may wish to add fresh berries after you drizzle the sauce. I used this instead of using maple syrup. I served it to a friend who said it was divine.
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happymommyx4
Cooking Level: Intermediate
Home Town: Towson, Maryland, USA
Living In: Burke, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 5, 2008
Awesome!!!! Every time that I make this dish I get rave reviews and people requesting the recipe. It is wonderful for brunches because you can put it in the refrigerator the night before and it's ready to go in the morning.
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Skuubeedoo
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Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 23, 2008
My husband and son, bread eaters through and through, loved this. I thought it was better than most baked french toast dishes, but lacked the richness I'd expect with the cream cheese and half and half. I did make one change - no real maple syrup on hand so I used honey. It was sweet, but not too sweet. Topped it with fresh made blueberry syrup and it was a very filling and very pretty dish.
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DJRM77
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 6, 2008
This recipes is actually from cooking light, and my grandmother gave it to me. I was so glad to find it online here at allrecipes since I have a tendency to lose papers. BUT THIS IS SOOOOO good! super easy to make and can be made the night before, so its great for easy brunch entertaining. You can add some grand manier and orange zest, and it adds great flavor to the souffle. I made both one with orange and one without, and everyone who tried it loved both, but the orange was the first to be finished! but everyone wanted to take the rest home... great recipe, and love the fact that its not too sweet because people can decide whether or not they want to put maple syrup on it. BUT AWESOME!
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Love2eatsweets
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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 6, 2008
I found it dry
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Reviewer:

Tam
Cooking Level: Beginning
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: May 11, 2008
I made this for my mom on Mother's Day. It was very simple and very good. I didn't change a thing. It baked up beautiful. I served it warm with fresh sliced strawberries and a dollop of whipped cream. I would recommend this for any (or no) occasion.
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Melissa
Cooking Level: Intermediate
Home Town: Casper, Wyoming, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: May 9, 2008
Definitely recommend this, yummy with cool whip!
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YOUNGCHEF24
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Cooking Level: Intermediate
Home Town: Medicine Hat, Alberta, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 5, 2008
I served this as part of my Mother's Day brunch, and had nothing but rave reviews. The only change that I made was that I substituted a cinnamon raisin bread (and sometimes apple bread when I can find it) for the white bread. That made a big difference - for those who feel that it was not sweet enough. I served it with maple and regular syrup, but no one used it. I had four requests for the recipe after I served this - so it had to be good.
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Reviewer:

SPIKERDINK
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 29, 2008
Best French toast souffle recipe around!
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Julie
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 5, 2008
This was just o.k. I would agree with other reviewers in that I felt it needed something...just not sure what. I will probably try again with another reviewer's changes; adding butter and cinnamon. That may have been what it needed. Thanks.
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Kelli
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 2, 2008
This was more like bread pudding than french toast. I used half the cream cheese and added a couple tbsp of melted butter. I also used cubed french bread instead of white. It was very tasty and my brunch guests really seemed to enjoy it.
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WORKINGGIRL61
Cooking Level: Expert
Living In: Schenectady, New York, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 24, 2008
This was not my favorite. It definitely needs something like cinnamon, which I couldn't find at the time. It also came out more like a bread pudding than a souffle. The taste was good albeit a little boring.
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LYNN39SCAF
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Cooking Level: Expert
Living In: Phoenixville, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 23, 2008
On a recent trip to California, we had a breakfast dish at a B&B that was awesome. I went hunting for a recipe, and this one is very close. I made 1/2 the recipe which was more than enough for 4 people. I served it topped with mixed berries (frozen, then thawed) including some of the juice. Thanks so much for sharing the recipe Betty.
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Barb A.
Cooking Level: Expert
Home Town: Halifax, Nova Scotia, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 8, 2008
I have made this numerous times for groups (teenagers, college students, showers, brunches) and it gets rave reviews every time. Someone always asks foe the recipe. It is delicious and a definite crowd pleaser.
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cdholder
Cooking Level: Intermediate
Home Town: Anderson, South Carolina, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 28, 2008
This was like a dessert! I baked blueberries into the french toast and used challah bread in place of regular bread.
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Reviewer:

B knows best
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 16, 2008
WOW! Thats really all I can say about this. It was amazing! I made it for Christmas morning and it was HUGE HUGE hit. Even the kids loved it. The only changes I made where a little x-tra maple syrup and used 6 eggs instead of 8. Turn out perfect, served it with blueberrys and strawberries!
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Reviewer:

Emma