Reviewed: May 20, 2012

Is it possible to ruin this?? I didn't have Texas toast, so I layered 2 slices of whole wheat bread. I didn't have half & half, so I substitued buttermilk. I forgot to add the milk in the mixture for the first few pieces, so they soaked up a lot of the egg, and the remaining pieces were VERY milky. I used a little non-stick spray because it was almost gone. It was FABULOUS!!! No sticking, not soggy--perfect! This will be a weekend staple in our house!

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Reviewer:

AmandaSC

Reviewed: May 14, 2012

I have been on a "quest" for the best overnight french toast recipe and I have finally found this one! Really easy and very tasty. One of the simplest recipes of this type I have found. I am going to toss all of my other recipes and use this one.

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Reviewer:

irayd8

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Cooking Level: Intermediate

Living In: Evergreen Park, Illinois, USA

Reviewed: Apr. 28, 2012

The pictures shown do not do this recipe justice. The only modification I made was to add 1/2 teaspoon cinnamon to the egg mixture. This recipe is SO YUMMY! Did I mention...THIS RECIPE IS SO YUMMY AND SO EASY!

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Reviewer:

DeniseM

Cooking Level: Expert

Home Town: Waterville, Maine, USA

Living In: Nottingham, New Hampshire, USA

Reviewed: Apr. 20, 2012

Very good, and easy! You do need to make two pans though for the egg mixture, do not just dump it all onto the bread. I doubled the bread, dipped it in the egg mix, then I spread the remaining over the bread. Turned out really good, moist but not mushy.

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ryansarah4

Reviewed: Apr. 13, 2012

YUM!!!!!! & EASY Who could ask for more?

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jvmotl

Reviewed: Apr. 12, 2012

Made it for Easter brunch & it was a hit. I made a few modifications: 1) reduced half & half to 1/2 cup, not 1 cup 2) reduced brown sugar to 3/4 cup. It was still very sweet .... next time I'll reduce it to 2/3 cup. 3) I did not dip the bread slices, instead I poured the egg mixture over the bread. 4) I did spray the pan with PAM before adding the bread and I did flip the bread the before baking. I did not have problems with sticking. I prepared this at 7:00 pm, but wasn't planning to bake until noon the next day. I was concerned it would be too long, but it was fine.

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Reviewed: Apr. 8, 2012

We bought a big loaf instead of a baguette so I ended up cutting the french bread into 1-inch pieces. We dipped them in the milk/egg mixture, refrigerated it overnight...the next morning, added 2/3 cup of remaining milk/egg mixture and baked at 300 for 75 minutes (while we were at church). When we got home, I melted 3/4 of a stick of unsalted butter, 1 cup of brown sugar, 1t cinnamon, 2T corn syrup and topped the baked bread mixture with it and chopped pecans. Baked it at 350 for another 20 minutes and it was DELICIOUS!!! My sister and I have vowed that this dish will be at every family gathering! Thanks so much for the recipe!

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Reviewer:

emjeff99

Cooking Level: Intermediate

Home Town: Vienna, Virginia, USA

Reviewed: Apr. 8, 2012

so disappointed with this recipe. made it for the first time today hoping for a nice Easter breakfast and the middle of the bread slices were soggy (despite 40 min in the over) and had little to no flavor. should have know when I had so much extra egg batter and nut mixture. will not make again.

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Reviewer:

MrsF412

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Feb. 6, 2012

LOVED this one! It got rave reviews at our house. I lightened it a little by omitting the cream and then using 2 cups whole milk instead of the 1 1/2c 2%milk. I also added some cinnamon to the egg mixture, and poured the leftover mixture over the entire pan of bread after "dipping." Greased the pan with butter, as others suggested. Used 1/3c butter and 3/4c sugar for the topping, and still found it plenty sweet. Thanks!!

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Reviewer:

kambri

Cooking Level: Intermediate

Reviewed: Jan. 16, 2012

Followed this exactly and will make it again. Wasn't sure if I should stack the bread but that's the only way it would all fit. I used real maple syrup. Absolutely YUMMY!

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