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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POPPASQUASH

Cooking Level: Professional

Home Town: Boston, Massachusetts, USA

Living In: Tiverton, Rhode Island, USA

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Reviewed: Oct. 5, 2006

Pretty good. Very sweet!

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MrsKilmer

Cooking Level: Intermediate

Home Town: Tiffin, Ohio, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 6, 2006

Delicious! and easy! I'm going to make this for company. Tastes like hot fresh gooey cinnamon buns with alot less work. Didn't have light corn syrup so I used regular Aunt Jemima pancake syrup and it works just fine. Next time I will use whole wheat bread and cube it rather than layering slices (the top slices crusts got rather crunchy and were kind of hard to slice through), and I think a layer of cream cheese in the middle would be really good too. Caution...very sweet and way too tempting if you are on a diet!

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LUV2COOK

Cooking Level: Expert

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Reviewed: May 14, 2006

I've been making this recipie for a while for brunch. Be very careful not to burn the bottom of it. Also good with a sprinkling of sugar/cinnaman mixture on top before it goes in the oven instead of the added layer of carmel sauce. I also heat up the syrup in a sauce pan w/ more pecans, pour it over right before you serve it and serve with sliced bananas around the sides of the serving platter. The type of pan you use for this makes a huge difference as far as sticking and burning - the best luck I've had so har has been a ceramic baking dish - glass and metal has burned

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CLANNE04

Cooking Level: Expert

Home Town: Annandale, New Jersey, USA

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Reviewed: Apr. 13, 2006

Very easy and great for Sunday brunch! I used leftover hamburger buns and broke them into pieces. It turned out great. I even left out the extra caramel sauce, and it was plenty sweet. Would definitely make again.

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MMULLENA

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Reviewed: Apr. 13, 2006

I made this recipe for the office. It was a big hit! A must have recipe.

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lcmoran

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Reviewed: Apr. 7, 2006

This is great!A breakfast that the whole family can enjoy!Add milk to the frenchtoast when you serve it or just serve it plain.Enjoy!

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DonnaRenee

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Reviewed: Mar. 6, 2006

After reading the reviews I had really high expectations for this recipe and I was very disappointed. It came out soggy with a taste that I can say was very unpleasant. The only way I was able to finish the meal was because the Carmel sauce covered up the real flavor of the food. My stomach became very upset after making this one; needless to say we will never make this one again.

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Mike&Leah

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Feb. 28, 2006

After reading all the reviews I went ahead and tried this pretty much as it was. I did use a larger pan (10X13in) and my husband wondered if it couldn't be single layered.If we do single layer it, I will have to make more egg mixture to go over it because it was just the right amount in the bigger pan. Baking it for the full 40-45 minutes and using large day old french bread was just the tips I needed. Also we never ever used the sauce,(but I loved it like candy and my grandchildren loved it too) Also added extra pecans because my husband always say "you can never have to many nuts". Great for company, and easy to have done the night before!

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Linda

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 2, 2005

Mmmm! This was full of caramely goodness! I used a loaf of fresh sourdough and skim milk. I put in a little less butter than it called for. I used walnuts instead of pecans. I didn't use the blender for the eggs, just a whisk. I almost didn't make the caramel sauce to spoon over it, but I'm glad I did. I spooned the leftover sauce onto the leftover french toast before putting it in the fridge. I love baked french toast dishes, and I will make this one again!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2004

This french toast is easy AND awesome!!! I used a bakery type cinnamon bread. Everybody loved this dish!!! Thanks!

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CHRISMAR1

Home Town: Lafayette, Indiana, USA

Living In: Caracas, Distrito Federal, Venezuela

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Reviewed: Nov. 17, 2003

I was really scared, based on the other reviews, that this would be WAY sweet and soggy. I subtracted an egg and used one cup of milk, and it turned out great! My roommate said it was the best french toast she's had! It was sweet, but I wouldn't say overly sweet...it was overly good though, I ate a lot :)

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THEDUCKIEST

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: May 13, 2003

My children did not like this recipe as it was too mushy, husband eats anything. This recipe takes a lot of work, not worth the effort.

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KDARJ

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Reviewed: Jan. 3, 2003

This recipe would have been better had I reduced the amount of cinnamon and nutmeg to 1/2 tsp each. The amts required tasted off to me, esspecially with the combination of the caramel...and cinnamon is typically a favorite spice! I took other reviewer's advice by using only 1 layer of caramel (the bottom layer)b/c when you serve, you can flip it over so that the caramel is on top. Also, I only used 1 layer of bread, which was thick-cut french bread slices. Finally, I only used 3/4 of the egg/milk/spices mixture...as I poured overall, I suddenly had an image of a previous baked french toast failure (from this site) which resulted in way too soggy bread. Glad I did (but sorry to waste the remaining 1/4-1/3 amt of mix)b/c the toast turned out very good. Only a few spots were a little mushy but overall, most had cooked to the proper texture. Served with sausage and hashbrowns...what a meal! I would make this again, reducing the egg/milk a little (so not to waste) and the spices to 1/2 tsp. Thanks Stefanie!

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DREGINEK

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Reviewed: Jan. 2, 2003

This was fabulous! I made it for Christmas morning and my family loved it! I made it again for a "breakfast for supper" meal on New Year's Eve with friends and the dish was emptied! Good and sweet!

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DAIRYFARMER88

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Oven-Baked Caramel French Toast

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