Reviewed: Nov. 22, 2008

This will definitely become a staple breakfast item at our house. I took another reviewer's advice and used one less egg and 1/2 cup less milk and it wasn't soggy. I didn't add nutmeg either. Also, took make it "a little" more healthy I used butter spread instead of real butter in the caramel mixtures and it still turned out great!

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Lisa

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Reviewed: Nov. 15, 2008

this recipe was awesome. Easy to make and tasted delicious.

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racensissysmom

Cooking Level: Intermediate

Living In: Cherokee, Iowa, USA

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Reviewed: Sep. 3, 2008

This was really sweet and really good!! Served it with sliced bananas. The changes that I made were: 5 eggs, 3/4 c. skim milk and 14 slices cinnamon bread cut into bite sized pieces. I baked it in a glass pyrex dish and did not have a problem with it burning as some other reviewers did.

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Bailey75

Cooking Level: Intermediate

Living In: Hutchinson, Minnesota, USA

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Reviewed: Aug. 21, 2008

This is a great recipe! I always get rave reviews. Please use a non stick pan though. It comes right out of my non stick pans, but sticks to glass panns.

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Olivia Jones

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Reviewed: Aug. 7, 2008

This recipe is the easiest for family gatherings. I used six eggs, but I only used 3/4 cup milk. This is important because I think it would have been soggy if I used all of the milk! Everyone in my family said it tasted just like a cinnabon. I also substituted almond extract for vanilla extract, as another reviewer had posted. I'll definitely make this a family tradition!

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JEANINEGRANT

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Reviewed: Jun. 14, 2008

This was a great recipe - my only issue was sticking to the pan and not having enough!!! I should have doubled the recipe. Everyone really liked the carmel taste but the extra sauce makes that happen....

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Deb B

Home Town: Chelmsford, Massachusetts, USA

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Reviewed: Jun. 1, 2008

great recipe. I use Pepperidge Farm Cinnamon Swirl bread and cut it up into small squares. Makes eating and serving much easier. I am now famous for this and requested by all my co-workers whenever we have a morning meeting (which is often!!)

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James

Cooking Level: Beginning

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Reviewed: May 12, 2008

My husband made this for Mother's Day Brunch. He left out the sauce and flipped the bake over (after cooking) so the pecans were on top. This reminded me of a sticky bun...very good. Tis was served with fresh fruit.

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: May 11, 2008

I just made this french toast for a mother's day brunch. I would give this 500 stars if I could. I took the advice of another review and used bakery fresh cinnamon raisin bread. The caramel sauce on top of this was perfect. Some of us even put a spoonful of whipped cream on top. My young daughters LOVED this. This one is a keeper!!

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Country Pa Cook

Cooking Level: Intermediate

Living In: Moscow, Pennsylvania, USA

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Reviewed: May 11, 2008

I made this for mother's day brunch. Everyone loved it, but here are my suggestions for others: Grease the baking dish. The bread stuck to the sides and was very hard to get out. I followed other's recommendations (doing only 1 layer and decreasing the egg/milk mixture) and found the bread was not soggy at all and could have in fact soaked up more eggs. I made the additional sauce and it was not too much, but I cut the bread thick so there was more to cover. Next time I will cut it thinner.

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Jess

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 5, 2008

This was wonderful. My family cant get enough of it in the mornings

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Pete and Lee

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Reviewed: Apr. 2, 2008

Ohhhh man... Wonderfully delicious! Due to DH preference, I nixed the nuts. Used stale Vienna bread. 5 Eggs / 1 Cup Milk. Also, added my trademark splash of Almond Extract. For the "Topping" bit of caramel sauce, I also added in a splash of heavy cream and vanilla. This will be a "Packer Sunday" brunch addition for sure!

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 30, 2008

YUMMY!!!!!!!!!!!!!!!!!!! Make sure you pour most of the egg mixture on the outer edges of the bread pan, the mixture will drain to the middle as it sets. I baked it for a little longer than suggested to cook all the way through. It is delicious!

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ChristinaNewland

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Reviewed: Mar. 23, 2008

This was delicious!!! Instead of making the additional caramel sauce, I just turned each piece over on serving plates so that the bread with sauce was right side up.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Mar. 23, 2008

Wow! Delicious for Easter brunch. The caramel was somewhat sticky when it cooled, but isn't that what makes it soooo good? :)

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MichiganSal

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Reviewed: Mar. 23, 2008

This is a tasty brunch french toast. I used bakery swirled cinnamon bread and decreased the number of egg yolks by 2. I baked for 40 minutes but would reduce that by another 5-10 minutes next time. I also used only one layer of bread and caramel/nut mixture (I halved the recipe). The caramel sauce is very tasty (and very sweet) I added 1/4 tsp. vanilla and a pinch of kosher salt to the sauce before drizzling over the toast. Will make this again.

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Trillium

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: West Linn, Oregon, USA

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Reviewed: Mar. 23, 2008

Delicious!! I followed the recipe exactly except that I only baked for 40 minutes...next time I'll increase the time to 45 minutes. It's a keeper!!

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Alexs Mommy

Cooking Level: Expert

Home Town: Saint Charles, Missouri, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 21, 2008

I made this recipe for Christmas brunch. It was fantastic and MUCH better than the Baked French Toast recipe from this site. I will definitely make this again.

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Marie

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Reviewed: Feb. 8, 2008

This was a really tasty recipe. I used homemade cinnamon swirl bread and definitely recommend it. I left out the chopped pecans and the extra caramel sauce; I think rather than have two layers of bread with extra caramel, just one layer of bread with half the milk/egg mixture would be much better. That's what I'll do next time, because the caramel baked into the bottom layer of bread was absolutely delicious.

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Reviewer:

{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Jan. 9, 2008

I tried this as the recipe is written and with some of the adjustments. It just turned out soggy. I think it could be great if it was written with all of the changes, but currently just turns out to be sweet soggy egg bread. I won't try this again.

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