The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 1, 2007
This recipe was a little involved, but very worth it. Absolutely delicious.
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 1, 2007
This was just OK. Everyone ate it, but it wasn't sweet enough, and it was very eggy. I followed the recipe exactly, except that I added cinnamon sugar to the top (which didn't really make it better). I think I'll look for something with less eggs and a bit more sugar/sweetener.
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Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 28, 2007
I make a recipe that is much like this, but I am some pecans to it, YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 3, 2007
Even the pickiest eaters in my family LOVE this recipe.
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Cooking Level: Beginning

Home Town: Marquette, Michigan, USA
Living In: Muskegon, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 26, 2007
was not what i hoped for very dry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 22, 2007
This is the greatest thing since the paper clip. I made it for my church brunch, and everyone loved it. I am now nominated to cook for the mens bible group. It is so easy and so delicious, I will never make regular french toast again.
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Cooking Level: Expert

Home Town: Manhasset, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 21, 2007
This is a good alternative to the usual savory breakfast casserole. The second time I made it I sprinkled one cup of blue berries over the top which added a little different flavor and a little nutritional boost.
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Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 17, 2007
Made this for a baby shower and everyone liked it. I thought it was ok. My biggest complaint was that it took longer than the 30 minutes to cook - probably about 45 and I was afraid that it was still too eggy in the middle. But it disappeared from the table, so everyone else liked it!!
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Home Town: Farmington, New Mexico, USA
Living In: Orem, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 16, 2007
I prepared recipe as suggested by TROUTS328. I also added cinnamon & extra syrup, and used 1/2 eggs & 1/2 egg whites, and cooked longer, as others suggested. My family loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 26, 2006
Very good recipe. As other reviewers did, I also used the pepperidge farm cinnamon & brown sugar bread, about two loaves, and I also baked for a little longer, just to have it a little on the crispy side. Everyone seemed to enjoy it and I recieved many compliments.
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Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA
Living In: Riverdale, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 25, 2006
I changed the recipe a bit, as suggested by other readers. It turned out pretty good. I don't think I would make it again. It was nice for a one timer but that is it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 23, 2006
This is a Christmas morning tradition in our household. Very easy recipe. Very yummy, too! You can't go wrong with cream cheese! I added raisins to my souffle - very yummy! BUT, make the raisins are buried in the bread because the ones on top can get burnt & they taste bitter instead of sweet. You might even want to put the raisins on at the very end of the baking process so they don't have time to get "burnt".
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Home Town: Bel Air, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 18, 2006
Very Good! Would cook a little longer next time. Did as others did, and stirred the bread for even coating. Also added a touch of cinnamin to the egg mixture.
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Cooking Level: Expert

Home Town: Warren, Michigan, USA
Living In: Macomb, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 4, 2006
I'm am not a very experienced cook and I managed to make this recipe and have it come out very well. Even some fussy eaters liked it. I used challah instead of white bread and probably had about 12 cups of bread pieces rather than 10. I also used 4 eggs and 4 eggs worth of egg substitute. I used real half and half, but I'll try fat free half and half next time. Mine puffed up like a souffle and smelled really good. Like many others, I also added cinnamon and nutmeg on top before baking and I included some walnuts in the bread mixture. I think this recipe is probably very forgiving in terms of being able to tweak it according to one's preferences.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 4, 2006
After reading all the reviews, I made some changes, I used bread I made from my bread machine, 4 oz of cream cheese, 1/2 cup of syrup, 4 eggs, 1 cup of half and half. It turned out really good, not soggy, not eggy tasting. Actually better than regular french toast and less work. I did half the pan, and I baked it 35 minutes covered and 20 uncovered. Served it with Honey Creme Syrup. This is really good, thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 28, 2006
This was very delicious! I wanted to try it but didn't want to make a lot, so I cut the recipe in half. The only difference I made was even though I cut it in half, I kept the same amount of maple syrup since the author said it wasn't very sweet. I also sprinkled cinnamon on the top. Super recipe. My 4-year-old son who usually doesn't like the new recipes I make actually liked it. I was surprised but pleasantly so!!!
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Home Town: Santa Cruz, California, USA
Living In: Silver Spring, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 11, 2006
Not as sweet as I thought. I added a drizzle of syrup on top when serving.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 17, 2006
This recipe was good b/c I heeded the advice of member "trouts328". I thought that the souffle turned out very flavorful, and you only needed a dab of syrup for this dish. My parents raved about it!!!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 31, 2006
I just went ahead and made as suggested by TROUTS328, except with 5 eggs and 1 c. half n half, since I only used 1/2 a loaf of cinnamon bread. Didnt use the milk. Easy and excellent!! Will double for more guests and make in 9x13 next time.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 17, 2006
Try this; it's much easier and includes butter--which will add flavor and depth to this recipe: In a SMALL bowl, stir 4 OZ of softened cream cheese, 1/2 stick butter, and 1/4 c syrup. Then simply microwave for a minute. Pour over bread cubes (make sure pan is generously buttered so that souffle will "rise." I've used all kinds of bread). Combine six eggs, 3/4 t vanilla, and 1 1/2 c half-and-half. Pour over the top, sprinkle cinnamon over it, and refrigerate overnight. Cook for an hour. Virtually same ingredients, different preparation--more flavor!
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