After reading all the reviews, I felt that most people were disappointed with the consistency of the finished dish. I tried this dish using 5 lg. eggs, 1 c. 1% milk, 1 c. heavy cream (I was out of 1/2 & 1/2), 1 tsp. pure vanilla extract & a dash of cinnamon. I sliced French bread into 1" slices & left it out to dry for several hours, turning slices over after a few hours to dry the other side. I sprayed a 9x13 glass baking dish with Pam (no problems with sticking) and soaked each bread slice well till it had a spongy consistency. I had extra space in my dish & extra egg mixture so I added a couple more slices of bread. I still had some of the egg mixture left and could have probably used a whole 16 oz. loaf of French bread if I had a larger dish. In the morning I combined a stick of butter with a c. of brown sugar & spread this on a couple of slices as my daughter doesn't like nuts, and then combined 3/4 c. of chopped pecans to the remaining butter/sugar mixture over the rest. I cooked for 40 mins. and the dish had puffed up beautifully. However, as other reviewers have noted, the consistency of this dish was more like bread pudding. I will try this again, using less liquid or maybe using chunks of French bread. This dish definitely has potential with the correct liquid to bread ratio. I think the type of bread used makes a difference & this needs to be taken into consideration. Hope this helps others in their attempts to tweak this recipe to their personal liking.
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