Reviewed: Dec. 26, 2006

This was absolutely deliciuous! It is a bit sweet, but that is what our family most enjoyed. The liquid mixture could be cut in half for next time though. THere was way too much left over.

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JTA2004

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Reviewed: Dec. 20, 2006

This was awesome. I have made it for a youth group 90 high schoolers and they loved it.

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Holly

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Reviewed: Dec. 14, 2006

This has become a Christmas morning favorite! The only thing I added to this recipe was a BIG splash of bourbon to the milk/egg/cream mixture. I make 2 9x13 inch dishes from this recipe, unless I cut the liquids in half, because there's always so much left over. And I pour the excess over the bread in the pan, as I've read others do. Yum!

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Monica

Cooking Level: Intermediate

Living In: Hammonton, New Jersey, USA

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Reviewed: Nov. 20, 2006

This recipe is soooo good! Be careful about the French bread that you buy - mine was two smaller loaves (1 pound each) and they were soooo dense. Luckily the milk/egg mixture loosened it up a bit. But the bread chosen should have the texture of white bread or even less dense than that if possible.

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 11, 2006

I used only 3/4 cup brown sugar and 1 cup milk (as others have suggested) I also added a pinch of cinnamon and a pinch of nutmeg. I used challah bread instead of French bread. This was delicious and a big hit at my brunch. I was careful to grease the pan well and not overlap the bread and didn't have any problems with the toast sticking. With the reduced milk and sugar, it was neither too soggy nor too sticky. Two thumbs up! I will definitely make this again.

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SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Oct. 25, 2006

Love this recipe. Used half the amount of liquid still had plenty. I poured remaining liquid on bread in pan. Made with day old bread from my bread machine. Was not soggy at all. Loved the topping. Thank you for the great recipe.

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crazyquilter

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Reviewed: Oct. 3, 2006

After reading a lot of the reviews, I opted to make only half of the liquid portion and used an entire french baguette...worked out perfectly, with nothing to throw away. My husband was really skeptical at first, but luckily he promised to try...Well, he ate 3 servings! Also note, I did not sprinkle cinnamon and I used slivered almonds instead of pecans. So they did not taste like cinnamon buns to me. Great hit! Will definitely try this for larger family gatherings.

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rockstarkitty

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Munich, Bayern, Germany

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Reviewed: Sep. 29, 2006

I used the ingredients as listed and made no substitutions while making this recipe. Although, the only thing I will advise for folks to do is use a pyrex glass dish and spray "Pam" on it. Bake as directed, but instead of allowing the hot dish to wait 5 minutes, serve immediately; not doing so will cause the syrup to thicken on your dish and can be a headache to remove. It was a great dish and I would even go as far as using this "egg and milk mixture" for your french toast recipe...it's that good...sprinkle your cinnamon and nutmug and delish!!! It was a good recipe, but I gave it four stars because the title was a little misleading.

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MICLAWTON

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Reviewed: Sep. 17, 2006

Let me first say that it was good. However, it tasted nothing like French Toast. If you are wanting the taste of French Toast then this recipe is not the one. It tasted, like many have said, like cinnamon rolls. For that reason I gave it 3 stars. For me, it is too sweet to eat alone. It would be fine along with some other breakfast foods but not alone. I didn't have any problems with sticking as others did. I used Crisco and greased a pyrex dish. I followed the directions to the T except I reduced the milk to one cup. I probably won't make again because I just don't care for really sweet breakfast foods.

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DANASTRUNK

Cooking Level: Intermediate

Home Town: Huntingdon, Tennessee, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

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Reviewed: Sep. 14, 2006

the flavor in these were excellent but I layered it and the bread came out soggy. I would suggest to someone making it to make a single layer.

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Michelle

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Aug. 7, 2006

DELICIOUS! The only changes I made were to add some ground cinnamon, nutmeg, & cloves to the mix. It came out like a combination of bread pudding, sticky buns, and coffee cake, but oddly enough nothing like french toast. Still-- it was awesome! Will definitely go into "company food" recipe box. :)

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MsMellie

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2006

Easy and excellent! All my guests said this is really gourmet. Tried with walnuts the second time and it was just as good. Thanks, Debbie for a great recipe!

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MARILYN

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2006

We thought this was super yummy - especially the little one in the house! I do think it's a tad too sweet so the next time I would use less brown sugar....and I would also use less egg mixture as I had a ton of it left over (even after using the entire loaf of bread). We didn't have a problem with sogginess, but I will say that the little buggers stuck to the pan. Yummy - and ohhhh so simple. Thanks for the recipe!

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chikeechiquita

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2006

This was soo easy and good. The only subsitution i was made was to use almonds instead of pecans and only half a cup. I made this for brunch and it was such a big hit, everyone loved it and took all the leftovers home!

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amanda

Cooking Level: Expert

Home Town: Bartlett, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 18, 2006

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.

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anchrista

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Reviewed: Jun. 12, 2006

I used egg beaters rather than eggs, and evaporated milk rather than half-and-half in this recipe in an attempt to lighten it up. Usually these substitutions work fine, but for whatever reason this recipe didn't work out that great for me. The taste was nice, but it was very hard to get the bread out of the pan the next day, and the topping seemed to turn a little crunchy. Cleaning up the baking dish was a nightmare.

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KIMBERLYMI

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Reviewed: May 30, 2006

This was awesome and so very helpful for visiting relatives.

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Anni P

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cody, Wyoming, USA

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Reviewed: May 28, 2006

Very good! I forgot the grease the pan but they were still good and didn't stick to the bottom of the pan too bad. Somehow I had more of the egg mixture left over than I needed but it was still plenty moist. The topping really makes it. Mine came out really soft in the middle and crispy and sweet on the outside. Thanks!

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LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

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Reviewed: May 27, 2006

It was a good breakfast dish for the morning.I mixed 1 cup brown sugar,6 eggs,1 1/2 cup milk,2 tsp vanilla,1/4 tsp cinammon.I first of all dried 6 bread slices in a 350F preheated oven for 10 mins each side.Then dipped the slices and placed in a 10 x 14 in baking dish which was sprayed with cooking spray.Poured remaining mixture on top of slices.refrigerted overnight and baked for an hour in the morning.It was delicious and no wet centres that others complained about.Yum.

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Nausheen Khan

Cooking Level: Intermediate

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Reviewed: May 26, 2006

yummy!! Don't skimp on the syrup/butter that goes on top--it makes the recipe! I forgot to grease my pan and the bread stuck, so don't forget to grease your pan beforehand! It's a bit sweet for an everyday breakfast, but I'd definitely serve it on the weekend to guests!! I added a bit of cinnamon, which was great! EDIT: I tried this again, and even though it tasted great, AGAIN my bread stuck badly to my dish. I oiled it well, but I guess next time I'll have to use shortening???

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