Reviewed: Nov. 18, 2009

I made this with freshly baked whole-wheat apple bread, so it was super amazing. Because the bread was so soft, I didn't need to soak overnight either. This came out more like a bread pudding than a souffle for me, but it was still AMAZING.

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Kim

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: Nov. 14, 2009

Made this yesterday. It was very good. The kids loved it. I found that I needed to bake mine for about 45 minutes.

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Dad

Cooking Level: Professional

Home Town: Batavia, New York, USA

Living In: Gainesville, Georgia, USA

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Reviewed: Oct. 27, 2009

Made this totally last minute this morning, looking for something to do with Gluten Free pumpkin bread that didn't turn out quite right. Used the little leftover cream cheese I had, rice milk (maybe 1/2 cup?), and a few TBSP butter, added a dash of vanilla, three eggs, and then used one small loaf pan worth of pumpkin bread broken up. Didn't have time to let it sit, just baked it about 45 m at 375. Turned out great! And because we used the pumpkin bread, it didn't even need syrup or any extra sweetener. Can't wait to try this the way it's written! :)

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purewellspring

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Reviewed: Sep. 27, 2009

Wonderful! My friend prepared this on a camping trip and everyone loved it. We actually picked up a loaf of cinnamon raisin bread from Panera and used that instead of white bread. Wow!! Fantastic!

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Carol Jagger

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Reviewed: Jul. 26, 2009

Excellent. I made this for company and it was a great hit. I plan on making this again for a large group during vacation.

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Michelle

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Reviewed: Jun. 22, 2009

I tried this recipe using one of the modifications that claimed to give it more flavor. I was very unhappy with the end result.

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jendavis

Cooking Level: Intermediate

Living In: Conroe, Texas, USA

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Reviewed: Jun. 18, 2009

I made this for a group while we were on vacation. It is wondeful. Easy to make and convenient to make ahead the night before. Everyone loved it. It would really be good to add cinnamon or some other flavoring. I think fresh strawberries or blueberries would complete it perfectly. Thank you! I will be making this again and again.

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Southern Tomato

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Travelers Rest, South Carolina, USA

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Reviewed: Jun. 2, 2009

Another great recipe for family; definitely needs more maple. Enjoyed having breakfast almost ready for busy mornings and leftovers were even better.

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dj

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Reviewed: May 11, 2009

Delicious!!!! It was not soggy at all. I used challah bread and it soaked up a liquid and was very good. I served it at a brunch and it was the first thing to go!

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elisa

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Reviewed: Apr. 20, 2009

Geat but I added butter.

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Sylvia N.

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Reviewed: Apr. 17, 2009

After reading all the reviews, I thought I'd never make this souffle - there were so many modifications, suggestions, etc. that I was ready to give up. I use all the ingredients and made some changes to a few: Decrease eggs by 2, add 1 tablespoon white sugar, use 11 cups of bread (I mix cinnamon raisin bread and French Toast bread from Safeway), and add 1/2 teaspoon cinnamon. Bake about 1 hour - everyone loves it!

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RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 9, 2009

I keep making different variations of recipes like this thinking that my family and I will like it. Only thing different I did was stir in a cup of blueberries. It baked up perfectly and we all ate it. I just don't think that any strata is for us, no matter how you change up the name or different ingredients. Only person who really enjoyed it was my youngest son, who ate his portion and his brothers.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 28, 2009

Regular frying pan french toast is much better.

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Mamphers

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Reviewed: Mar. 9, 2009

Delicious and easy to make! Followed another users advice and Used 1tsp vanilla, 1tsp cinnamon, 1tsp nutmeg, 6 eggs and 1 1/4 cup milk. Added strawberries and whipped cream for topping. made once with white bread and once with cinnamon raisin bread. Both taste great.

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momma5

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Reviewed: Mar. 8, 2009

Very tasty, just like french toast.

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jes1226

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Reviewed: Mar. 1, 2009

Very very good, we always have a christmas morning family breakfast and this is the dish that is always requested and always made.

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sha

Cooking Level: Intermediate

Living In: Raynham, Massachusetts, USA

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Reviewed: Feb. 16, 2009

I did not care for this recipe! I prepared it for a brunch we were planning with family. I read the majority of the reviews as I always do to get a sense of what might need to be done to make a good recipe that much better. It seemed the consensus agreed that it had to many eggs and needed baked longer. So I adjusted accordingly. I used 6 eggs instead of 8 and baked it 45 minutes instead of 30. It was a mushy tasteless mess. Luckily for me the brunch was canceled so the only one subjected to it was myself and my husband. We each took one bite and didn't eat the rest. I am going to try one more time only I am going to cut the milk way down (at least by half if not even totally) add more maple syrup and melt some butter and brown sugar together to add to the mixture. It is not the egg content making this dish mushy as eggs solidify but the mass amount of milk that is in it.

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Missy

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

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Reviewed: Feb. 16, 2009

I liked that you could make this the night before. It definetly cooked longer than 30 minutes. I added strawberries to the top when served and that was great.

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