The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 10, 2009
Awesome recipe!! I've made for several gatherings and everyone always asks for the recipe. The kids love it too! I tend to have a lot of egg mixture. I usually use almost 1lb bread and make 9x13 and 8x8 until the mixture or bread is all gone. Very easy.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 8, 2009
I greased my pan, but it still stuck. And some of the topping and some of the egg mixture ended up burning quite a bit in my pan. I'd rather make regular French Toast and top it with syrup rather than using this high calorie topping. (I still added syrup anyway!!)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 12, 2009
My husband made this for me for mother's day and it turned out wonderful - I woke up to the smell of it baking mmmmmm. He used egg beaters instead of regular eggs, but otherwise following the recipe exactly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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Reviewed: May 8, 2009
We had this for breakfast this morning and it was very good. I didn't make the sauce of the butter/syrup, etc. because hubby is picky about how his french toast tastes. We will definitely make this again.
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Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 16, 2009
I made cinnamon raisin bread in my bread maker and used this in place of the french bread. Also, I cut the bread into cubes and mixed the bread with the egg mixture. It was a huge hit!
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Cooking Level: Expert

Home Town: Lewisburg, Pennsylvania, USA
Living In: Basehor, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 16, 2009
every time i make this i have to print the recipe because everyone just loves it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 16, 2009
My husband liked-- my kids didn't eat it. They had something similar in the past and didn't like. Won't make again.
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Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 25, 2009
I made these for a valentines day breakfast and it was so nice to be able to do most of the work the night before and just pop them in the oven in the morning. I've never been a huge french toast person but these were absolutely delicious!
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Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 20, 2009
Absolutely scrumptious. Had a houseful of guests who loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 9, 2009
Definitely a "keeper". Not having decided to prepare the recipe until the morning, I found that the recipe worked well without the overnight time in the refrigerator. I just put the bread slices in a resealable zipper bag with the egg mixture and gently tossed and flipped a couple of times while making the sugar mixture. I used ciabatta bread sliced about 3/4 to 1 inch thick, followed the recipe with DivineHealth7's modifications, and garnished with fresh blueberries and a dusting of powdered sugar. As an added bonus, putting the thin layer of butter in the bottom of the pan, as recommended by DivineHealth7 (I just used the remainder of the stick after making the sugar topping) created bits of caramel where the brown sugar mixture dripped over the bread, adding a bit of texture and extra richness.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 2, 2009
I work at a Senior's recreation center, and I have used this recipe for many functions, serving up to 150 people. Everyone loves it, and asks for the recipe. I have even frozen and reheated leftovers and they were just as good. Thanks! Bev Also, upon reading others comments, I will leave the bread soaking overnight then flip it over 1/2 hour before baking, to allow the egg mixture to coat the bread more evenly. Covering loosely with foil for the first half of baking will keep the top from over-browning.
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Cooking Level: Expert

Home Town: New Norway, Alberta, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 2, 2009
Very good - everyone always enjoys this. The only problem I have is that the french toast often sticks to the baking pan. I started putting the bread and egg mixture in a tupperware to soak overnight and then transfer it to a greased baking pan before I'm ready to cook.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 26, 2009
Very good! I love the fact of making night before. I had leftover batter, so I just poured the rest on the bread. I did add a bit of cinnamon to batter. Only just 1/2 cup of brown suger. Tasted great. Family loved it. Just add some fruit and some sausage for a side and wa-la, you have brunch!!
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Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 22, 2009
Wasn't terrible... just okay. It seemed to be an awful lot of work for not much bang. Think I'll try another recipe.
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Cooking Level: Intermediate

Living In: Macon, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 7, 2009
FYI- I would soak overnight instead of just dipping in egg. Otherwise to dry.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 4, 2009
This was awesome! I made this for our Christmas brunch. I served it with Mimosas. Excellent taste and texture. We will make this one a tradition every year.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 30, 2008
Very good and loved the ease of preparation, anything make ahead is a bonus. I did not need to use 5 eggs, maybe 3. This one is rich, though so you best not be watching calories.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 25, 2008
So easy and so yummy. I made this for Christmas morning and I will be making it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 20, 2008
We made this recipe last year for Christmas brunch and I just got on to get the recipe again for this Christmas. It was very yummy and the whole family loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 13, 2008
This was good & easy. Ommited the pecans as we don't care for them. Make sure you use THICK slices of bread. Do not layer the bread & try not to overlap it. Thanks.
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Photo by Jennifer B.

Cooking Level: Expert

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