Reviewed: Feb. 28, 2013

LOVE this recipe! Would give this 10 stars if I could. Huge hit with the kids. I loved the flavor and the ease of the recipe. I did not have any issues with the bread being soggy. Would not change a thing and I have already made it 3 times. Thanks!!!!

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Reviewer:

jharris

Reviewed: Feb. 6, 2013

Fantastic .. the whole gang loved it!!!!! I used half cinnamon swirl bread and half italian .. definate keeper ;)

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Reviewer:

Suzie

Cooking Level: Expert

Home Town: Zagreb, Zagreb, Croatia

Living In: North Huntingdon, Pennsylvania, USA

Reviewed: Jan. 20, 2013

I love, love, LOVE this recipe! Because my dad and I are gluten-free, I doubled it. I soaked a slice of g-free bread, soaked another, put the two slices together (like a sandwich), and put the two slices into the pan. It came out great with the gluten-free bread! Yum! I would do this again! Good recipe!

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Reviewer:

April's Kitchen

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Jan. 14, 2013

Made this twice and was delicious!!!!! Friends were scraping the bottom of the baking dish to get every last bite! Highly recommend!

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Reviewer:

dencas

Reviewed: Jan. 2, 2013

I made this recipe for New Year's Day breakfast and everyone loved it! I did make a few changes. I used 8 slices of Texas toast instead of the french bread (as another reviewer had suggested) and I sprinkled cinnamon over the bread before pouring the egg and eggnog mixture on it.

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Reviewer:

CATCHITA

Reviewed: Jan. 1, 2013

I liked the carmelization of the sugar on the bottom but overall this was too sweet. We put unsweetened applesauce on top which helped cut the sweetness a lot. I used 6 dinner-sized challah rolls split in half for the bread which worked out nicely. I'm glad I tried this but unlikely I'd make it again

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Reviewer:

NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Dec. 28, 2012

I thought the taste was right on.. good eggnog flavour. A whole loaf of bread was too much bread and the mixture didn't soak through it all. I would toss the bread strips in the mixture in a big bowl and then dump it all in the pan. The butter/sugar mixture was delicious but would have liked more of it. A good recipe and especially good for a quick easy breakfast but I don't think I'll make this again. My family liked it though so 4 stars for them!

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Reviewer:

Colleen

Cooking Level: Expert

Home Town: Surrey, British Columbia, Canada

Living In: Port Alberni, British Columbia, Canada

Reviewed: Dec. 26, 2012

Was looking for a "sure-hit" recipe for christmas brunch and was initially worried that this only had 8 reviews but SO glad that I took the risk-easy and delish ! I will make this every Christmas! Husband who hates mushy french toast LOVED it and everyone wanted recipe! No syrup needed but a squirt of Reddi Whip and a sprinkle of fresh blueberries or strawberries makes this HEAVENLY! I prepared as written with a few minor adjustments: a did prepare night before & sprinkled a little cinnamon on top, I also turned to broil for last 2 minutes of cooking to get a good brown on it and I lightly sprinkled with powered sugar after I took it out to make it look pretty! A must do!

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Reviewer:

CES

Reviewed: Dec. 26, 2012

This was delicious! Used fat free prepared egg-nog, and soaked the bread for only 2 hours but it was fantastic and a hit with all our brunch guests. Can only imagine how great it would be if it had soaked overnight. Multiplied the recipe by 1.5, but doubled the yummy sauce. Baked covered for one hour in an 11*14 pan, and then browned. Will definitely make again! Mmmmmmmmmmmm.

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