Fantastic! The texture you get is not crispy-toast-like, it's more like bread pudding - but definitely not soggy. Just be careful with the amount you put in, depending on bread type, and how dry your bread is in the first place. It's a great recipe to use if you have leftover baguette or pumpernickel. Use less liquid if using fresh, moist bread. I didn't have pecans (so no layers), didn't use extra spices, and didn't make the syrup for the next morning. I cubed leftover pumpernickel bread that had dried out, placed it evenly over the caramel sauce, then poured the milk/egg/vanilla mix on top until just damp (almost all of it). It turned out great!
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Fantastic! The texture you get is not crispy-toast-like, it's more like bread pudding - but...