Reviewed: Mar. 24, 2010

I make this recipe as written, and everyone that's had it LOVES it! It certainly makes hosting brunch a lot easier. I could probably have this every day...

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Reviewed: Mar. 22, 2010

I made this for my boyfriend and his mom and brother one Sunday for brunch. Half of us liked and the other half found it to mushy. I personally thought it had good flavor but it did get a bit soggy.

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rachael

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Reviewed: Mar. 6, 2010

Great recipe! You can use a little more bread than 1/2 pound if you don't SOAK the bread in the milk mixture ("soak" defined as soggy to the point of the bread nearly falling apart). You would need to use a bigger pan to do this, and I truly believe the french toast would not at all be affected by this, meaning it wouldn't be too dry (there should still be plenty to sufficiently wet the 1/2 pound of bread as called for and extra).

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AMYANDBREN

Cooking Level: Intermediate

Home Town: Stephens City, Virginia, USA

Living In: Noblesville, Indiana, USA

Reviewed: Mar. 4, 2010

I added vanilla, Vietnamese cinnamon and a little sugar to the egg wash. Yummy! The moistness (some would say sogginess) of the bread worked well for a family member who has difficulty swallowing.

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LMS

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Chesapeake, Virginia, USA

Reviewed: Mar. 1, 2010

My family loved this. Having it ready to just pop in the oven when you get up in the morning was wonderful. I will definitely be making this again!

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ENC128

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Reviewed: Feb. 7, 2010

awesome. made in a larger pyrex so used almost the entire loaf of french bread (1 pound). too much egg mixture so cut down to 4 eggs and 1 1/4 C milk, .90C of 1/2 and 1/2. Used 1 C of brown sugar, 3 TBS syrup and 1 1/4 cups of pecans. the trick to non-stick results is to take a cold stick of butter and generously rub it in the pan before putting bread in. yummy.

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HESANTONE

Cooking Level: Beginning

Home Town: Farmington Hills, Michigan, USA

Living In: Northville, Michigan, USA

Reviewed: Feb. 5, 2010

I made this for a brunch, and everyone gobbled this up! It was ridiculously easy to make (much easier than traditional French Toast, even!) and so so delicious! =) Thank you for this recipe!

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CLUELESSCHEF

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Reviewed: Jan. 9, 2010

I used almost all of the 1 lb. loaf of French bread, and cubed it. It soaked up all of the sauce and in the morning it cooked up beautifully - crispy on the top and creamy good in the middle. The cubes remained distinct even after cooking. This is a winner.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

Reviewed: Jan. 5, 2010

The smell of it cooking brought people wandering out of bed, wrapped in blankets like some corny coffee commercial. Fantastic but I didn't listen to other reviewers about flipping it midway or cutting back on the milk. I like my french toast a bit firmer but this was VERY good. We will make it again, just a little tweaked.

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Shon

Reviewed: Dec. 30, 2009

New Family Favourite!! After serving this for Christmas breakfast, it was requested for all holiday and birthday breakfasts, and they wouldn't mind if i made it on sundays either! i served it up with powdered sugar and blueberries.. gosh, just talking about it makes me want to go and make it again! thanks so much for this recipe!!!

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