Reviewed: Mar. 12, 2012

very good meal :)

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Reviewer:

Jerdine

Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

Living In: Orange Park, Florida, USA

Reviewed: Feb. 13, 2012

I made this with half and half and baking Splenda. Also, used plain white bread b/c it was what I had on hand. Delicious! Didn't even need confectioner's sugar or syrup. I will make this again and again.

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Reviewer:

Foxy

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Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Rancho Santa Margarita, California, USA

Reviewed: Feb. 5, 2012

I didn't let the bread stand overnight but lightly toasted them in the toaster and they were fine. I used challah bread but ommitted the confectioner's sugar, but otherwise followed the recipe exactly. There was a nice hint of OJ and the were delicious and moist without any maple syrup! If I happen to have whipping cream I'll definitely make this again.

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Reviewer:

ricodelicious

Cooking Level: Beginning

Home Town: El Paso, Texas, USA

Living In: Boston, Massachusetts, USA

Reviewed: Oct. 22, 2011

A hit with the family every time!

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Reviewer:

ashkennedy

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Austin, Texas, USA

Reviewed: Aug. 19, 2011

If you enjoy bread pudding, you'd probably enjoy this recipe. I loved the flavor of the orange and cream (although I'd probably nix the sugar in recipe as it made it a tad too sweet for me) - but hated the consistency. Husband loved the cream interior consistency, but didn't care for the orange flavor. Can you guess which one of us doesn't care for bread pudding?

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: May 7, 2011

The taste of this was great, however it turned into a soggy mess for me. I followed the recipe exactly- leaving the cut bread overnight. I didn't let the bread sit in the egg mixture nearly as long- maybe just about 30 seconds a side, but when I fried them up, they were really soggy. I found I fried them for nearly 10 minutes per side, trying to get them less mushy, but to no avail. My husband said maybe had I cut the bread much thinner perhaps it would have worked better. I might have to play with the recipe, because I really did like the taste, but no one in our family could eat theirs because they were so raw they practically liquified in the middle. sorry :(

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Reviewer:

ONEHIPMOMMY

Reviewed: Mar. 6, 2011

This was wonderful though I made a couple of adjustments. I had no heavy cream so I used light cream. I also subbed 4 Tablespoons triple sec for part of the OJ to give it a sweeter citrus flavor. I used up leftover croissants instead of the baguette. This was delicious. Next time I will add maybe a teaspoon of fresh orange zest to the egg wash and maybe an extra egg. I served it with some sliced mango and bacon. Just a very lovely french toast.

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Reviewer:

mauigirl

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

Reviewed: Feb. 25, 2011

I loved this french toast and I am not usually a fan of french toast. However I did make one small change, I left off the powdered sugar (don't really like it.) I thought that the orange flavor would be stronger so next time I think I will add a little fresh orange zest. I will be making this again. HAPPY EATING!!!!!!!!!!!!

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Reviewer:

mzlongleggz

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Feb. 23, 2011

2 stars because the taste of the batter was not bad BUT DO NOT LET YOUR BREAD SOAK into the mixture. The bread gets fried soggy regardless if it is fully cooked in the pan. Did not enjoy it because of that. I've had better french toast. My suggestion would be to only dip it so that it is just battered enough to be fried on the pan. I'm still looking for a good recipe.

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Reviewer:

Bean89

Reviewed: Feb. 13, 2011

This has really good flavor and is a nice deviation from our normal French toast. I didn’t want to deal with the soggy bread fearing that after sitting for several hours in an egg mixture it would just fall apart, therefore I made this into a casserole 8x8 pan, baking it at 350º for 40 - 45 minutes. The only other change I did was to use challah bread (personal preference) and cubed the bread for easier serving. We enjoyed this very much.

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