Since this sounded good but we don't like overly-sweet foods, we cut the caramel bottom by half. Also used cut up cubes from a 16oz French bread loaf. Added a couple more eggs and extra milk since the bread was quite dry and really soaked up the liquid (soaked for about an hour, not overnight). Sprinkled the top with cinnamon since we forgot the vanilla and seasonings when mixing the eggs and didn't make the additional caramel sauce topping. As we made it, the texture was good, it tasted like french toast (though not as browned as what you'd make on the stove top, and the caramel bottom (top if you flip it) took care of the need for any syrup. Tasty, and points for the ease and speed of making.
Was this review helpful?
2 users found this review helpful
Since this sounded good but we don't like overly-sweet foods, we cut the caramel bottom by...