I was skeptical about making this recipe because of the mixed reviews, but I decided to try it and boy am I glad I did. One tip to help eliminate sticking: Get a cold stick of butter and press it into to bottom and sides of your baking dish, making a slightly thick layer of butter. THEN put the bread and mixture in. In the morning, use a flexible spatula and gently insert it underneath the bread to pull it away from the pan. This should definitely minimize any sticking. I always bake my own bread (Amish White Bread submitted by Peg on this site). I then cut it into 1.5 to 1.75 inch thick slices to ensure that all the mixture is absorbed, so make sure you use THICK BREAD. I then cut each slice into four and make French Toast Sticks so that they can be eaten on the run (in the car, at a bus stop, etc). They reheat very well. The recipe I use is as follows: 3 eggs, 1/2 cup milk, 1/2 cup cream, 1t Vanilla extract, 1.5t cinnamon, 1T powdered sugar, 3/4 loaf bread. I beat these ingredients well with a mixer.I top it with a heated mixture of 5T butter, 1.5T syrup, and 1/5 cup brown sugar. Don't be dismayed by negative reviews. This recipe CAN and DOES turn out great every time. Follow it as stated in the recipe, and then tweak it like I did until you find what works best for you and your family. This is a staple in our house now. Bake time of 40 minutes is usually dead on (sometimes I go an extra 5 minutes or so). Moist (NOT soggy), tasty, and (if you make sticks) travel friendly.
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I was skeptical about making this recipe because of the mixed reviews, but I decided to try it...