Reviewed: Jan. 9, 2008

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!'

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NIAMIAH

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Reviewed: Jan. 7, 2008

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

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IreneS J

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Reviewed: Jan. 6, 2008

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.

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omeletegirl

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

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Reviewed: Jan. 3, 2008

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!

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Chef Shills

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2007

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

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LOOSENUP

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Reviewed: Dec. 29, 2007

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.

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SOLLAMI

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Dec. 28, 2007

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!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Dec. 26, 2007

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.

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Lynda

Cooking Level: Expert

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Reviewed: Dec. 26, 2007

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.

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KUMASAN

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Reviewed: Dec. 16, 2007

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!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 16, 2007

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.

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PARKER720

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 29, 2007

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!!

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AJBABB

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Reviewed: Nov. 26, 2007

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.

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Breeze4686

Cooking Level: Expert

Home Town: Sheboygan Falls, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Nov. 24, 2007

this recipe was so easy to make and turned out great. (i was a little nervous making it for my husband's family the morning after thanksgiving, since i'd never made it before). but i was really surprised at how easy and delicious it was. i listened to the advice from reviewer "Cookin in D Town" from Oct 1st, and added some extra spices, and poured out the extra liquid after turning the bread slices over again before cooking. this was not at all soggy. perfect! i will make this again....and again.

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BIGDOGREG

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Reviewed: Nov. 23, 2007

This is a very tasty French Toast. I agree with other viewers...way too much milk. The next time I make it it will be perfect!

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mjlala

Cooking Level: Intermediate

Home Town: Stamford, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Oct. 1, 2007

This turned out great! Although I did make a few changes, since after reading some of the reviews about it being to soggy and sticking to the pan. I sliced the loaf of day old French bread thick; about 1.5 inch slices. Used skim milk and only half the amount of half and half. Additionally, I added cinnamon and nutmeg to the egg mixture. I dipped each piece of bread in the mix and poured the remaining in the pan. The next morning, all of the liquid had been absorbed by the bread. I flipped each slice over, and sprayed Pam underneath it and spooned the pecan topping mixture over it. I baked it covered for 20 minutes at 350, then removed the foil and baked for another 30 minutes uncovered. I had no issues with sogginess or stickiness. Dusted with powdered sugar after letting it sit for 5 minutes. The flavor was great, very sweet, and the crunchiness of the pecans was awesome. Paired with home style potatoes and mimosas this made a great brunch!! Will definitely make again!

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Cookin in D-town

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 29, 2007

I did not let this sit over night. It was delicious!!! The only problem I had with it was that it was too soggy in the middle. So I removed half the batch from the pan, put them on a lightly greased cookie sheet uped the temp to 400 and baked them for 20 extra minutes 10 on each side. They were still a little too soggy but tasted great and well worth the effort. I do not even want to know how much soggier they would have been if I left them to sit over night and soak up the juices.

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GeorgiaCook

Cooking Level: Expert

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Reviewed: Sep. 29, 2007

Followed the recipe exactly. Although it tastes good (very sweet!), it turned out very soft and mushy in the middle, much like bread pudding, so for that reason we do not like it.

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JEST

Cooking Level: Expert

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Reviewed: Sep. 8, 2007

easy to make.my boyfriend loves this and he's hard to please with breakfast

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sweetlynn

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Reviewed: Aug. 31, 2007

I made this following the recipe except I used only 3/4 cup of brown sugar and didn't pack it down and I used less pecans. I put parchment paper on the bottom of the pan and sprayed with Pam spray to keep it from sticking. I pour all the liquid over the bread and in the morning poured off any that wasn't absorbed. My husband made the mistake of taking it out too early and gave some to my daughter who hated it. Well I checked it and it wasn't done yet! So back in the oven for 15 more minutes. It really puffed up and I could tell it was done then. I didn't have a problem with it sticking at all. I liked this recipe and the pecan chips really made it special. It does taste more like bread pudding than french toast, but I did really like it. I froze a small portion of it too see if it freezes well.

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