Reviewed: Apr. 15, 2004

The flavor in this dish great, but I had a mess as far as presentation. I had enough egg mixture to make a whole loaf of bread. So I used 2 9 1/2 x11 casserole dishes and 1 8x8. I made the mistake of overlapping the bread slices, which did not serve well. I think next time, I will try it by layering two pieces of bread directly on top of each other and making sure to keep other slices separate, so they will serve as nice (thick) french toast slices. I will definitely try these again.

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Sara

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2004

I just made this for an Easter Brunch for all the navy guys in my husbands command. It was a huge hit! I doubled the recipe and made 3 huge pans of french toast. I got way more then the suggested serving size. This recipe is great if you don't like soggy french toast. It came out very crisp and well cooked on the inside. The topping is so good you don't even need syrup. Will definatly use again.

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NAVYWIFE34

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Fallon, Nevada, USA

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Reviewed: Apr. 12, 2004

To put it mildly, I am NOT a cook. This Easter I was hosting a brunch and couldn't subject my family to yet another frozen lasagna. I tried this recipe since it sounded pretty easy and my family absolutely loved it. They were all exteremely shocked that I actually made something edible all by myself rather than ordering from a restaurant. I highly recommend this recipe.

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TFGROPPI

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Reviewed: Apr. 5, 2004

We tried this just before Easter because we were looking for a quick breakfast/brunch idea to serve company. It was quick and easy to prepare and tasted wonderful!

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DLJE

Home Town: Fort Atkinson, Wisconsin, USA

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Reviewed: Mar. 16, 2004

Excellent! I took this to a youth breakfast at church and received rave reviews. After reading others comments here, I made the milk/egg mixture with only 2 cups of milk (no half-and-half). Then I used two loaves of French bread and ended up with 2 9x13 pans and 1 8x8 pan of french toast. In this way, there was not too much egg/milk mixture when it stretched over this much bread. The topping used in this recipe is the clincher. As someone said, it is like pecan sticky buns. I love easy, inexpensive recipes that make you look like a great cook. :-)

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PSNEED5

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2004

I used a whole loaf of french bread and had to divide it between 2 baking dishes. I used the full amount of milk and eggs and did not have a problem with this being too soggy but mine came out a little on the dry side. There was no excess moisture so I had to serve this with syrup...which wasn't a bad thing. I really like the brown sugar topping and wish I would have doubled it. We enjoyed this Debbie, thanks.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2004

This is good, but with a little tweaking it would be great! First of all, I doubled the recipe except for the milk, and I only used 2 cups vs. 3 cups. I did one batch without the pecans, and the other one I sprinkled the bread with the pecans. Mine turned out a little soggy, but I had set the oven to cut off after 30 minutes since I was getting ready for church. My hubby thought the texture was fine, but I think 10 more minutes would've helped. I was concerned since a previous reviewer said hers burned. The next time I will reduce the milk further (it may be possible to leave it out since there is so much half-and-half), add a little cinnamon, and cook the full 40 minutes. We definitely did NOT think it was too sweet as some previous reviewers mentioned.

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MOONPIE67

Cooking Level: Beginning

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Reviewed: Feb. 4, 2004

I made this for a breakfast function at my sons' school.It was a big hit. I heard one teacher say, "That French Toast is the best dish here." It all went.

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Zoe.S.

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Reviewed: Jan. 5, 2004

*****+++ This is absolutely the most delicious, sinfully rich, easy to make french toast recipe you will ever come across. I made it Christmas Eve and finished the preparation on Christmas morning. Oh my, we couldn't get over how wonderful this recipe was. Tastes more like a sticky bun than french toast, but who cares? It was a special treat for a special morning!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 30, 2003

This was well received as part of our Christmas brunch. I dumped out 1/2 cup of the milk & egg mix before baking and baked it about 10 minutes longer. It was still a bit wet inside. Next time I'll add a pinch of salt and use 3/4 cup less milk & egg than the recipe states. It also would be extra good with a few apples sliced up in it too.

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SABREYB

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Reviewed: Dec. 30, 2003

I made this for brunch and nothing was left. Everyone wanted the recipe. I added some cinnamon to the egg mixture as another reviewer suggested. It was delicious.

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SMOUSSA

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Reviewed: Dec. 30, 2003

Made this for Christmas morning brunch. It was so nice to have something that you can start preparing the night before. The family really enjoyed it. The only problem seemed to be that it didn't cook evenly throughout. The edges were brown & crispy & close to being burned but the middle was still undercooked. Will definitely try this one again & alter the cooking time/method. Also split this into two pans, one with nuts & one without. Sprinkled with cinnamon before adding brown sugar & nut mixture. Very good - thanks for the recipe!

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MOMMY2TRIS

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2003

This turned out fantastic. Our company raved about it and even asked for the recipe.

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K.M.

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Reviewed: Dec. 27, 2003

WOW! What a hit for Christmas brunch! I did reduce the amount of milk & half & half, so that it wouldn't be soggy! Will make again!

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DEREALTOR

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Bethany Beach, Delaware, USA

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Reviewed: Dec. 23, 2003

Made with 1 cup of milk & 1 cup of cream & still had so much extra batter that I poured it into the pan to soak all night. It was all soaked up by morning & tasted wonderful, if a little too sweet for my liking. It would have been a good side dish instead of the main breakfast item.

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CAIRA01

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Reviewed: Dec. 16, 2003

Try this one with a loaf of cinnamon raisin bread cubed then just pour in the egg mixture and soak overnight. Crisp on top and like bread pudding in the middle. Some people just don't care for the texture but that means more for ME! and I can live on this stuff. If you are afraid it might be too sweet ... leave off the sugar topping and either serve with butter and syrup on the side or some sliced fresh strawberries.

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SOCAL REINER

Home Town: Newport Beach, California, USA

Living In: Orange, California, USA

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Reviewed: Dec. 1, 2003

Easy to make and very yummy! I made this dish for a party and it turned out wonderful! I got many requests for the recipe. I made it with texas toast and it was perfect- I did not change a thing! I would make again and again!

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maddiesmommy

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Reviewed: Nov. 17, 2003

Didn't really come out the way I had hoped. I started out using a 9x13 pan but I don't see how you could fit all the bread in just one pan. So, I divided it into two pans. Next time I think I'll try using a large cookie sheet and start checking on the baking 10 minutes into the process. I only gave this recipe 3 stars because it was a bit on the sweet side and the cooking time made it way too crunchy. Maybe it'll be better next time.

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THEDUBONFAMILY

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Reviewed: Nov. 2, 2003

Fabulous and easy. I did reduce the milk to 1 cup. It was too sweet for some of our breakfast club folks, but there weren't any leftovers either.

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1Husband_1Hound

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Reviewed: Oct. 22, 2003

Brought this to a Bridal Shower Brunch at work, and it got great reviews. Very, very good. Not too sweet, and it wasn't soggy. However, I drained a bit (less than half a cup) of the egg mixture out of the pan before I went to bed, so I think that helped.

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K_HUFF

Cooking Level: Intermediate

Home Town: Albion, Illinois, USA

Living In: Grayslake, Illinois, USA

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Make Ahead French Toast

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