Reviewed: Feb. 7, 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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Noreen

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Reviewed: Feb. 1, 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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Bev Clarke

Cooking Level: Expert

Home Town: New Norway, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 1, 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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SusanOC

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 25, 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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Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Reviewed: Jan. 21, 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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bowhead

Cooking Level: Intermediate

Living In: Macon, Georgia, USA

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Reviewed: Jan. 7, 2009

FYI- I would soak overnight instead of just dipping in egg. Otherwise to dry.

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eshee

Cooking Level: Intermediate

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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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Jendee

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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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magnusmom

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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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Rinnie

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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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momofboys25

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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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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 2, 2008

I love this recipe, it's delicious and a keeper, but I messed it up this past week! We were vacationing at the beach in a big house with 4 other couples and I remembered this recipe and decided to fix it for everyone. I bought foil pans to cook it in and ended up having to somewhat layer my bread slices. Big mistake! The parts of the bread that were under the other pieces were so soggy I had to cut them off and throw them out. It turned out I could only keep about half, and I was so sad because it didn't appear to be a hit, and it truly is a wonderful recipe. So! Make sure your pan is big enough that you do not have to layer your slices! I read someones suggestion about breaking it up into cubes or something, that may work well. You all have to try this, it's awesome. Just don'et layer your bread!

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nocandew

Cooking Level: Expert

Home Town: Delran, New Jersey, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Aug. 11, 2008

Not sure what I did wrong but it was way too soggy in the middle. The outside part was good though and loved the topping. But would I make this again...sorry no.

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canmomof3

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 30, 2008

This is a slam dunk breakfast. So easy to make the night before. It's very sweet, but everyone loved it. I served mine with sausage and fresh fruit. It was a perfect balance. Making again for more company this weekend.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Jul. 23, 2008

great french toast! the pecans made this recipe over the top.

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Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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Reviewed: Jun. 16, 2008

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.

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KAREN IN MISSOURI

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Reviewed: May 8, 2008

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!

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IowaPies

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Reviewed: May 3, 2008

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!

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bubbles2197

Cooking Level: Intermediate

Living In: Stephentown, New York, USA

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Reviewed: Mar. 16, 2008

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.

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anewshootingstar

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Feb. 10, 2008

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.

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Carrie T

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