Reviewed: Dec. 30, 2007

Definitely must have with the additional caramel sauce. I skipped it, and the top of the casserole was rather dry. Otherwise, very, very good.

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Meredith in VB

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 30, 2007

Absolutely perfect. Didn't make any changes to recipe. Was a big hit for Christmas Brunch!

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Jessica

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: Dec. 29, 2007

I made this recipe for Christmas brunch. It was easy, tasty and looked great. Everyone loved it. I highly recommend it.

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Deb C

Cooking Level: Intermediate

Home Town: Peabody, Massachusetts, USA

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Reviewed: Dec. 29, 2007

Sooooooo delicious!!! It tastes more like a sticky bun than french toast. Don't skip the caramel sauce when you serve it, it really adds the finishing touch. We went through all of the caramel sauce and only half of the pan of french toast, so I would suggest doubling the sauce if you think the entire pan of toast will be eaten. This is very sweet, so keep that in mind if you aren't a fan of sweets for breakfast. My whole family loved it when I served it for Christmas Brunch.

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Artemisdtp

Cooking Level: Expert

Home Town: Salem, New Hampshire, USA

Living In: Derry, New Hampshire, USA

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Reviewed: Dec. 27, 2007

Great! The caramel was creamy. Some turn out so gritty it's like eating sand, but this one was extremely smooth and decadent!

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Shannon Scherz

Cooking Level: Expert

Home Town: Ramsey, Minnesota, USA

Living In: Hastings, Minnesota, USA

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Reviewed: Dec. 22, 2007

This is the best and easiest recipe! It has now become a family favorite. I find that you don't even need the extra sause for the top. Very yummy!

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H2Mommy

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Reviewed: Oct. 13, 2007

Love it!!! I have made this recipe often. I have teenagers and when their friends sleep over they love this scumptous breakfast. It is an easy low mess way to feed a group. I will share all my modifications with you.... I have made it in the morning without the overnight sit and baked it right away both ways turned out fine. I tear the bread into bits and have used all kinds of bread, from white to wheat to cinnamon and even hamburger buns when I was low on bread. I combine the carmel sauce and pour it all on the bottom for lots of goey sauce when dishing. I also reduce the milk to 1cup and use 8 eggs to prevent it from being soggy. I don't put in the nutmeg and choose to sprinkle the cinnamon directly onto of the bread. It has been perfect every time!!

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Michele Rae

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Reviewed: Aug. 20, 2007

I thought it turned out ok. Bread a little mushy. Will probably not make again.

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MSTESSA

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Reviewed: Jul. 29, 2007

I crunched up my pecans into tiny little pieces and only put one thin layer over the caramel. I also sprinkled extra cinnamon over the bread mixture. I tore the bread into bite sized pieces and it turned out beautifully. I think it is sweet, but not too sweet. The extra caramel sauce is a must!

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Jun. 10, 2007

YUMMY! My family won't eat nuts, so I left the pecans out and added thin apple slices instead. It tasted like carmel apples! Great to get new breakfast ideas... Thanks!

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W. Pike

Cooking Level: Expert

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Reviewed: May 23, 2007

I made this with some homemade bread I had in the freezer. It was like eating a pecan roll. GREAT!

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Judy W.

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Reviewed: May 14, 2007

It was very good, but the top was very dry and crusty while the bottom was moist and delicious!

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SMILIE7

Cooking Level: Intermediate

Home Town: Rosemont, Illinois, USA

Living In: Elk Grove Village, Illinois, USA

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Reviewed: Apr. 10, 2007

OMG!! I can't even explain how delicious this is!! I had it at Easter Brunch, and the lady who made it, used a French Baguette instead, which made it convenient to just have single servings that you could seperate easily instead of having to cut it.

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scarr

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Reviewed: Mar. 26, 2007

Yummy recipe! I think I grated a little too much nutmeg in it though so will lessen it next time, I also used almonds instead of pecans, turned out fantastic! The sauce was just the right amount IMO. Will definitely be making this again.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2007

I thought this would really be good but it was very, very sweet--and I don't mind sweet! As suggested in other reviews, I would definitely not put any additional sauce over it before serving--it really doesn't need it. All in all, this would be best served in small portions along with something else, like the original poster says she does.

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Jonelli

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2007

This tastes great, though I only used one very thick layer, and the sauce on the bottom thickened up too much to be very gooey. It still tasted great. In the morning i drained the excess liquid and poured it back over the french toast. French toast texture was perfect.

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SM

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 1, 2007

Very good as is. I used King's Hawaiian sliced bread and it turned out great. Made for Christmas Brunch and everyone loved it. Thanks for sharing.

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IBTOUGH

Cooking Level: Expert

Living In: Corona, California, USA

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Reviewed: Dec. 26, 2006

This recipe is amazing and delicious. It has a praline-like taste with the caramel and pecans. My family and I prepare this on Christmas Eve and pop it into the oven Christmas morning.

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CHOCOLATEPINKBUTTERFLY

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Reviewed: Oct. 30, 2006

This was yummy! It got rave reviews! I did not make the extra sauce based on other reviews and did not feel like it needed it. I cut the french bread into cubes and mixed it with the egg mixture before putting it in the pan. It came out so good - would definitely recommend and will make again!

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DLG123

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Reviewed: Oct. 28, 2006

This is DELICIOUS, albeit VERY sweet. The only change I make is to drain the excess liquid from the baking dish before popping it into the oven. YUM!!!!

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