Our new favorite. My daughter and I made this for Father's Day breakfast, and it was quite a hit. I thought it might be overly sweet, but it was perfect. The only change we made was to cut the bread in cubes to ensure even cooking. Served with balsalmic berry compote...scrumptious.

This is a GREAT way to use up those few buns at the end of a package that never get used. I throw the last ones in the freezer until I have a bag full, then when slightly thawed, but the "outer crust" off, the unsliced ones make this recipe PERFECT and company swears I made "cinnamin pecan rolls" only better!

Outcome was good, but next time I would definitely cut back on the amount of liquid used- there was so much left over, I was able to add some sugar and bake it into a custard! I would also use a texas toast, or heavier regular bread. The hard crust of the French Bread made the slices very hard. I baked this and brought it to work for a potluck. People liked it a lot. Make sure you cover every piece of the bread with the topping to ensure it gets it's fair share of "syrup"! Hope this helps!

I made "Sweet Honey French Bread" for this recipe. I didn't follow this recipe exactly. For the egg mixture I used: 5 eggs, 1 cup light coconut milk, 1 cup low fat milk, 1/8 cup heavy whipping cream, 1 teaspoon vanilla and 1 teaspoon almond extract. I checked it after 40 minutes and it was still too moist for me, so I baked it an additional 15 minutes. This turned out Extremely tasty! Definitely a keeper, I'm putting this into my hard copy recipe box.

I made this for Father's Day brunch. I was skeptical too about reading the reviews that the ingredients would stick to the pan. So, I used a glass pyrex 13x19 pan and sprayed the bottom and sides with Mazola cooking spray and then took softened butter and spread a little of that on the botttom and sides as and extra cautionery step. I only put the topping on the bread, as there wasn't enough to let it drip down the sides so that probably worked better and helped with the non-sticking. I did take someone's advice and lifted up the bread the next morning before baking. Nothing stuck - it worked fine. I followed all the directions and had no issues. It turned out delicious and was loved by all. I will make this again.

My husband, 3 year old and I thought this was great. I modified the recipe a bit. Here's what I did. I made a loaf of pillsbury refrigerated french loaf, let it cool and sliced it into slightly more than 1" slices. I sprayed a glass 9x13 pan with Pam. I added cinnamon to the batter. I gave each slice a long dip in the batter on each side and placed it in the pan. I poured more batter over each slice and put a little in the bottom of the pan--enough to coat the entire bottom of the pan. In the morning, all the batter had been soaked up. I flipped each piece and poured the topping over it. I left the pecans out of the topping and cut the sugar in half. I baked it for 37 min and broiled it on high for the last 3 min or so (you have to watch it to make sure it doesn't burn.) I still had enough batter to make at least one more pan full--maybe I'll do that next time. It was delicious--it wasn't soggy and didn't stick to the pan. Thanks for the recipe.

My sister made this for her family for Christmas morning. I came over to her house on the morning of the 26th and had a piece of the leftovers and it was still amazing. I can't imagine what it tasted like fresh! This is a keeper for sure!

Without a doubt, the most looked-forward to Christmas breakfast dish. I've made it for three different gatherings, and everybody has loved it. I told one guest how to change it for a low-fat version, and she objected, saying 'don't mess with perfection!'

Made this for Christmas brunch. Everyone loved it and went back for seconds. It's a keeper!

Ignore the negative comments on this recipe & try it! It's exceptionally good in my opinion. There is a lot of batter left over & I'm not sure why, maybe it can make a bigger pan than stated. Anyway, I followed previous suggestions for cutting the sugar in half b/c it was VERY sweet & I used thicker slices of bread to avoid sogginess. TERRIFIC advice! I also used corn syrup & Italian style bread.

My 5 year old son and I made it for Christmas morning and it received wonderful reviews! (I mistakenly put the syrup on AFTER it cooked, and it was still delicious!) Many thanks!

Not sure what I did wrong but mine burned because of the brown sugar topping.

This was good, but not great. I did have slices sticking to each other, and I layered using a whole loaf of french bread. I had sprayed the pan with PAM prior to starting, but it didn't seem to matter. I let the dish stand 5 minutes before serving. Advice would be to remove ALL the slices at that time. I left some stay in the pan since we weren't eating it all at once and when we went back to getting a second helping it was even worse because the topping had turned into a carmel or even toffee-like substance once it cooled making it even harder to remove. I will try this again, maybe in a glass lasagna dish and will work with the amount of liquids.

This was DELICIOUS! I put it together 2 hours before Christmas brunch and it came out perfect. I think it would have been too soggy if I left it overnight. I also ran out of 1/2 & 1/2 so I used a mixure of cream and 2% milk. I also poured some of the mixture over the bread and did cut my bread a little thicker then the recipe says and added cinnamon to the batter. My inlaws and husband were very impressed. I served this with a ham, onion and cheese frittata I make. This recipe is definitely a keeper!

This was delicious! I made this Christmas Eve and baked it Christmas morning and it was fantastic. I cut my bread a little over 1" and also poured the remaining mixture over the bread and it was all absorbed the next morning. I used regular Hungry Jack syrup instead of maple and it was fine. I should have cooked the toast about 45 minutes as the middle was a little soggier than the outer edges but that's probably because I poured the extra over the top but in the end it didn't matter. I had leftovers and they reheated really well the next day.

EXCELLENT!!! I don't know what else to say. I was a little afraid because I have made recipes similar to this before and it came out soggy. Not this one! For one 9x13 pan I used 3 eggs, 1/2c milk, 1/2c half and half but made the full amount of topping. I used non stick spray on the pan before putting it in the fridge and had a little trouble with it sticking, not to bad. I made this christmas morning and my family liked it so much I think I will make it again for new year's morning.

Served it for my family and Mom was very impressed, Hubby loved it, too! Only substitution was plain yogurt for half-and-half. Dumped all of the egg mixture in and it wasn't soggy at all! Just moist - Will make again!

Lots of reviewers are complaining about this recipe being soggy, but nothing in the recipe says to pour all the remaining liquid over the bread. It just says to dip the bread in liquid. I'm sure it would have been like soup if I had poured all the liquid in the pan. I thought the consistency was great--crispy on the outside, but more like bread pudding on the outside, with a caramel sauce. This is the best french toast recipe I have tried.

This is SOOOOO good! This recipe always gets many compliments. Great for special events. Do keep the slices pretty thick like others suggest, otherwise it will turn out more soggy and not as crispy. I can't say enough how much I LOVE this meal!!

This dish is so easy and delicious. I made it for my family the morning after the big "Day After Thanksgiving" shopping trip. The make ahead portion is quick and so is the morning preparation. I was pleasantly surprised that the maple syrup isn't over powering. Basically it makes a carmel sauce, no maple taste at all. I shared this recipe will all that had it as they want to make it for their families too.