Reviewed: Apr. 21, 2003

I made this for Easter Morning and it was a hit!! I served it with some warm syrup and melted butter. Very rich. I will definitely make this again!

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TERRIC

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Reviewed: Feb. 13, 2003

This wasn't awful, but we won't be making it again. It sounded really good, but it was gooey and soggy. The flavor was so-so and the sog scared my kids away! I was really excited about it and really let down.

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azdadof5

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Reviewed: Feb. 9, 2003

This was very good and easier to make than regular French toast. I liked the ease of popping it into the oven the next morning. I thought that it tasted better the second day. It made a great lunch.

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JESSICA1467

Cooking Level: Intermediate

Home Town: Oakdale, New York, USA

Living In: Riverhead, New York, USA

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Reviewed: Dec. 31, 2002

Many of the reviews said this was too sweet, but I did not find it to be sweet at all! I followed the others' suggestions and took the cover off before baking. It got too dry on top and too mushy on the bottom. Not much taste of any kind.

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DEMERSON

Home Town: Saint Louis, Missouri, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 30, 2002

This recipe is FANTASTIC!!! I made it for a holiday brunch and everyone loved it. I served it with the Brown Sugar Sauce (Which I found here on Allrecipes.com) and it was a huge hit. It was the first dish I ran out of and my husband has asked me to make a couple more times already! It is easy, quick to prepare and tastes wonderful. Also, I prepared it that morning and let it sit for 3 hours in the fridhge and it turned out great - you don't HAVE to let it sit overnight, but you need to give the bread time to soak up the liquid. This is a Bread pudding it will not be crunchy like french toast - Just be aware of that.

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DANIELE1969

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Reviewed: Dec. 19, 2002

This is a wonderful recipe, perfect for Christmas morning if you have the time.

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marionfive

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Reviewed: Oct. 23, 2002

This recipe was at big success for our carry in at work. I followed the advice of some of the others and used french bread, used 6 eggs, and uncovered it before baking and it turned out wonderfully! I then served it with maple syrup. Thanks for the good advice!

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BONESHEQUA

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Oct. 17, 2002

At first, I thought that I was going to be disappointed with the final product. However, after letting it "set" after removing it from the oven, it was great! I recieved several compliments from coworkers. YUM! Let it cool almost completely before enjoying this yummy souffle!

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PEACHEY

Cooking Level: Intermediate

Home Town: Fort Benning, Georgia, USA

Living In: Ridgecrest, California, USA

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Reviewed: Sep. 21, 2002

This was awesome. I used about 5 very large plain bagels cut into cubes instead of bread. My theory being it's much less soggy as bagels have more crust to them. YUM! I forgot to add the eggs one at time, oops! But it turned out fine. Also used 6 large eggs instead of 10 small. Thanks, I'll make French Bagel Souffle again soon!

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Cindy

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Reviewed: Sep. 13, 2002

I used 6 eggs and cubed a loaf of french bread. The crusty bread kept it from getting soggy. A huge hit at my job! I'll definitely make this again.

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ELIZANY

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Reviewed: Sep. 10, 2002

A surefire hit! Thanks for sharing.

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JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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Reviewed: Aug. 24, 2002

A great recipe!!! My family and friends loved it, now they keep asking when will I do it again. You should try it.

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ANACAROLINAAGUILARA

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Reviewed: Jul. 3, 2002

My husband and I both enjoyed this dish -- and he generally doesn't like "sweet" breakfast dishes. I used only five eggs, added about a half-teaspoon of almond extract along with the vanilla, and sprinkled it with cinnamon before baking. I served it with fresh strawberries.

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DMLASH

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Reviewed: Jun. 29, 2002

Added some cinnamon and nutmeg to the egg mixture as well. Hardly any leftovers. Will probably make again.

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Kristen

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2002

This is excellent. I used one loaf of cinnamon raisin bread, 5 large eggs, and pure maple syrup. Excellent without the powdered sugar or additional syrup.

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DENISE BIENCOURT

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Reviewed: May 20, 2002

This was great! I used 5 eggs and baked uncovered for the amount of time listed. Also sprinkled some brown sugar on top while baking. This ones going camping w/me!

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DAWNMARIEF

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Reviewed: May 20, 2002

I modified the recipe slightly and it came out perfect! I bought a loaf of THICK cinnamon swirl bread (they sell it at Costco), which I think was key. I reduced the eggs to 5 and also added 2/3 cups of brown sugar. I served this at my Mother's Day brunch, which I hosted and it was a hit with everyone! Someone even ate it as dessert with vanilla ice cream!

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IGARCIA

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Reviewed: May 13, 2002

everyone at mother's day brunch asked for the recipe. it was a hit. only used 6 eggs and 1 1/4 c milk. perfect.

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ALYSSA MOSS

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Reviewed: May 5, 2002

I don't think I will make this one again, I used cinnamin swirl bread also like alot of other people suggested, I also toasted it first, but my kids didn't like this at all. It is like a custard bread pudding texture. It didn't come out soggy but my 8yr old son wouldn't eat it, he took a bite and spit it out. I think it was because of the texture of it. Although it does smell good while it's baking, I suggest if you don't like bread pudding then don't try this one.

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DIANE73162

Cooking Level: Expert

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Reviewed: Mar. 31, 2002

I fixed this for Easter brunch. What a hit it was! I've made several types of French Toast casseroles but this one is decidedly the best. I served sausage,bacon, and melon as accompaniments.

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