The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 13, 2005
Great! I used a loaf of day-old sourdough (day-old bread is really cheap from the bakery section of my local grocery store). I really liked the sourdough taste and texture with this dish. It is very rich and filling, so a little goes a long way! I used skim milk for the milk, and whole milk for the half-and-half (since I didn't have any). It was so good! Used and served with real maple syrup.
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Photo by What a Dish!

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 18, 2005
Delicious for brunch! My kids don't want regular french toast anymore. To avoid sogginess, I bake it (covered) for 30 minutes and then remove the cover and bake 15 minutes more. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 20, 2005
I bake this every time the family is due over for brunch. Everyone loves it.
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9 users found this review helpful

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The reviewer gave this recipe 0 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 27, 2005
Needs some more work. Followed other posts and reduced to 6 eggs and 1 cup of milk. Also added 1 teaspoon of cinnamon and nutmeg. Still kinda blah. Pepperidge Farms cinnamon, raisin, or maple syrup bread might help. Will also add 1 teaspoon pumpkin pie spice. Will make a couple more times with these changes before giving up.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: May 8, 2005
I have made this several times adding cinnamon, nutmeg, brown sugar and pecans to the bread before pouring the milk mixture over top. To help with the sogginess, stir well and then stir again about an hour later. Stir well one more time before baking in the morning. I find this helps the mixture to soak more evenly. Tastes awesome.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.29 star rating.
Reviewed: May 5, 2005
Mine never got done in the middle and it was soggy and goopy like uncooked custard. The bread was wet too except what was above the custard, that was dry.
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.29 star rating.
Reviewed: May 5, 2005
Followed recipe to the letter and it was very bland and soggy. For those of you who rave about this recipe, what makes it so great? I don't get it. This was a flavorless mess.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 21, 2005
I have been making this for the last 2 Christmas brunches. My extended family demands it :-) I have started making it with 6 eggs and keep it in the oven a tad bit longer because we like it less soggy.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 27, 2004
Meh. Made exactly to spec, and wasn't too impressed. Bottom was more of a bread pudding than a french toast. Top was better, but not that impressive. Won't make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 26, 2004
As in other posts, the outside edges and the top of this dish were very tasty. The center middle was a gloppy, soupy mess. I will try this one again following some of the other posts about dryer, harder bread. All in all, not bad and worth the effort.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 26, 2004
easy and loved by all perfect for the busy holidays
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 25, 2004
I made this for Christmas brunch using a 12 oz. loaf of challah. I added cinnamon and sprinkled it with walnuts before baking. It was tasty and enjoyed by all. Served it with powdered sugar, sauteed apples and maple syrup - would do again.
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Cooking Level: Expert

Home Town: Lubbock, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 2, 2004
This did taste like french toast, but I didn't think it was worth the effort.
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Hermann, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 25, 2004
This is a consistent hit with my large family and anyone who happens to join us for breakfast. I buy french bread loaves from the day-old (or older!) rack at the market. That way, the bread is already a little on the dry side. Once home, I cube it (2 in cubes)then I store those in the freezer until I am ready to make this recipe. I follow the recipe exactly, with the only addition being 1/2 tsp of almond extract. If I have dried fruit on hand (apples, raisins, cranberries) I add a handful to the recipe and it is always tasty. Thanks for a great recipe for this busy Mom!
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Cooking Level: Expert

Home Town: Skokie, Illinois, USA
Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 11, 2004
FAMILY FAVORITE. AWESOME WILL USE OVER AND OVER AGAIN
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Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 30, 2004
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 11, 2004
Delicious recipe; next time I will make it in a larger baking pan (the center tends to be a little too mushy, but the top is delicious). Absolutley wonderful with strawberries and a little bit of whipped cream. Thank you for the recipe!!! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 10, 2004
This recipe is so amazing. We made it today for my son's second birthday and it turned out wonderfully. I started the dish out with a thick french bread and then I coated the bread in sugar and cinnamon before pouring any of the cream cheese mixture on top. I used six eggs and 3/4 cup of syrup with a couple handfuls of brown sugar, and a couple of teaspoons of cinnamon and nutmeg. I cooked this casserole at 350 for forty-five minutes. When I removed it from the oven, I drizzled syrup all over it and then allowed it to cool for five minutes. I then took a sifter and shook powdered sugar all over the top. The extra sugar and syrup allowed it to acheive a very moist consistency and almost the entire dish was gobbled up in a matter of minutes. It is the perfect dish for a potluck, birthday, or shower. I highly reccomend this!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 7, 2004
I love these make-ahead oven breakfast/brunch recipes. I made up a pan of this on the day my daughter moved to her first city apartment. I expected it to have a richer taste, given the cream cheese and half-and-half, but it was pretty ordinary. I wouldn't make this again, not because it's a "bad" recipe but because I have made others that I like better. Love trying new recipes! Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 11, 2004
Very very good. A great "base" recipe for a yummy casserole. I tweaked it just a bit. I found a bread called "French Toast Bread" at the supermarket (Vons). I cubed 2/3's of a loaf, and followed the recipe and advice of others (I used 6 eggs) and also added brown sugar, cinnamon, nutmeg, and Butter Pecan Syrup to the cream cheese mixture. Before pouring the egg mixture onto the bread, I sprinkled the bread with cinnamon and brown sugar. After the casserole baked, I squeezed a swirl of syrup onto it so it would melt into the souffle. It's a great recipe! I made it for an Easter Brunch, and I will DEFINETLEY be making it for a Baby Shower Brunch that I'm having in June. YUUUUMY YUMMMY! Everyone LOVED IT!
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