Reviewed: Jul. 18, 2005

INCREDIBLE! A new family favorite.

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Reviewed: Jul. 6, 2005

I look for any excuse to make this. It's just incredible. Great brunch item--just make lots so you can have a huge portion!

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LEMURONE

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Reviewed: May 12, 2005

Absolutely awesome. This is deliciously sweet and serves up beautifully! I substituted soymilk and non-dairy creamer without a problem.

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Pesco

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 8, 2005

After I dipped my bread, I poured all of the egg mixture into the pan and let it soak for about 4 hours, the dumped the excess. I like mine with extra cinnamon, so I sprinkled some over the top before letting it set over night. Turned out great! One time I even left it in my frig for 4 days before I cooked it (life happens) and it was still wonderful.

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NLNIEMEY

Cooking Level: Expert

Home Town: Shoals, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: May 3, 2005

This is great recipe and simple! The origianl recipe posted was a little vague making the posted reviews very helpful. I followed advice to cut sugar and replaced the half n' half with 1 cup of milk.

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NYCbaker

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Reviewed: Apr. 23, 2005

So easy - I skipped the pecans and added a little more bread to prevent it from being too soggy and my guests raved !!

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AMGK

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Reviewed: Apr. 18, 2005

This recipe is great! I've made it several times now. The only thing I do is double the topping mixture, as I find the bread cubes make a little more than a 9 x 13 pan. So, I make another small amount in a 8" square pan.

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ZINNIA56

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Reviewed: Apr. 14, 2005

This is really easy and sooo good! I added a little bit of banana liquor to the sauce. Yummy!

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PATTIP98

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Reviewed: Apr. 8, 2005

We love this recipe! I made it more calorie friendly by subsituting ff condensed milk for the cream and egg beaters instead of egss. the perfect weekend breakfast

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JODIEBOTTO

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Reviewed: Mar. 31, 2005

I really wanted to give this 5 stars and the way it sounded made it seem like 10 stars, the truth is, after cooking for 55 minutes, my edges were tough, my top was crispy and my middle was still really soggy. I might try this again, but after the looks on teh ids faces, I don't know.

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BARTKADN

Cooking Level: Intermediate

Home Town: Duryea, Pennsylvania, USA

Living In: Burke, Virginia, USA

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Reviewed: Mar. 27, 2005

Didn't change a thing and it was the hit of the party. Nothing was left and everyone wanted the recipe.

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TDBULL

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Reviewed: Mar. 25, 2005

A Christmas standard....however, I put the butter / sugar mixture in the pan first and add several peeled, sliced Granny Smith apples, cinnamon and raisins, then the bread and milk mixture. Serve with whipped cream. Yum! Convenient because you can prepare it the night before and let it bake while opening presents in the morning!

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CAROLMAROL23

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Reviewed: Mar. 21, 2005

Great for serving guests--perfect everytime.

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Lacey O

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Reviewed: Mar. 10, 2005

This recipe was fantastic! I used a loaf of challah and after reading other reviews just did a quick dip in the egg mixture to avoid a mushy outcome. The result was perfect!

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LAPERLEJL

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Reviewed: Feb. 12, 2005

After reading all the reviews I made a few changes to the recipe and was very pleased with the results. I used 2 cups of half & half instead of the 1 1/2 cups of milk and 1 cup of half & half. I cubed the bread and mixed the bread in with the egg,vanilla,half & half mixture before placing it in the baking dish. I only used 3/4 cup of brown sugar with the butter, maple syrup. It was not soggy nor to sweet. I will certainly make this recipe again. Thanks for sharing the recipe Debbie and also to those who reviewed it.

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HIPGRAM35

Cooking Level: Expert

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Reviewed: Jan. 31, 2005

Made this for Christmas morning and everyone loved it. Every easy!

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GRACESMOMMY

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Living In: Roxbury Township, New Jersey, USA

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Reviewed: Jan. 23, 2005

I have made this a few times for brunch and it is always a huge hit. Inevitably, someone asks for the recipe. Will make this again for sure.

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Karen Grant

Cooking Level: Intermediate

Living In: Richmond Hill, Ontario, Canada

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Reviewed: Dec. 20, 2004

Much too sweet. Mine turned out too dry on the edges and soggy in the middle.

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HOTHOUSE

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Reviewed: Dec. 14, 2004

My mom makes this every year for Christmas morning (with the addition of raisins) -it's our favorite, easy and so so delicious. Wouldn't be Christmas without it!!

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GINGERS98

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Reviewed: Dec. 6, 2004

Not a fan of this recipe. The french toast didn't cook all the way through and what did cook was gooey and way too sweet. And I normally love anything sweet. I don't recommend it at all.

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