This is SO easy to make and it is such a hit with everyone I have made it for. It has become my new make ahead breakfast for new moms! It stores up to 2 days in the fridge before baking and it always turns out yummy. It's the one recipe everyone always asks for when I make it! Thanks so much for sharing!

Outrageous, awesome!

I added some cinnamon and only refrigerated it for an hour and a half and it was AMAZING!

Fabulous breakfast recipe when paired with sausage. Now a staple when company comes over. I don't put it in overnight though, too soggy. I also add a bit of Jamaican rum extract along with the vanilla extract--yummy! Cinnamon is a must too in both mixtures. Comes out perfect every time!

Simple and Fantastic. My husband visited Alaska and told me about the BEST overnight french toast he had and bought me the recipe back from the cook:) The recipe is exactly the same except I invert the pan when it is done cooking onto a serving platter and the syrup/sauce doesn't cause it to harden in the pan and it looks pretty to present dusted with powder sugar and toasted coconut. I have make this about 25 times for company and holidays, a MUST to eat!!! Thanks

Taking the advice of others, I cut the sugar in half, added cinnamon, and used raisin bread cut 1" thick. Because of the raisins I thought the sweet was just right, but if you didn't have them it would have needed a bit more than the 1/2 C I put in. I also let it sit only for an hour in the fridge before baking. Whole family loved it! Thanks for the great recipe.

I loved it! It was quick easy and made a great presentation with the built in syrup, I put some fresh strawberries on the top and fed 5 people easily. Thanks so much I used day old french bread reduced at the grocery store and it was really a budget friendly brunch :)

The liquid was really too much - I had to syphon quite a bit off. Maybe I needed a heartier bread(?) This is really probably enough mix to make two 9 x 13 pans. Very sticky texture and other than "sweet" just not a lot of flavor. Although the sugar addict in the house said it was "the bomb."

Great breakfast. We had this on Christmas and it will become a new tradition, next up Easter. I used corn syrup with the vanilla already in it.

Really really good. We used two more eggs.

This was really good! Definitely sweet so beware if that is not your cup of tea. I used italian bread because that was all my market had other than that I followed the recipe. I left it the frig for 24 hours. I was worried that it would be dry but it wasn't.

I made this for my family and they loved it!!! This is a great easy recipe, and did I mention delicious? Thanks!

I chose this recipe for a brunch I was throwing. Since my oven was cooking the Brunch Enchiladas I used my slowcooker instead. I prepared this recipe exactly as is except using my Crockpot. I cooked this overnight sensation for 6 hours on low. This was soooo good! I think the crockpot add to the flavor. Everyone wanted the recipe! I will definitely fix this again.

Simple and delicious! I made this on Christmas morning (very early) so it didn't have overnight to soak up the eggs and it was still great. My family truly enjoyed munching on this in front of the fireplace, while sipping champagne mimosa's in our PJ's (our "kids" are grown, while we opened gifts. It will definitley become a family favorite. I added cinnamon and sprinkled the top w/ brown sugar. Fabulous!

This was a huge hit on Christmas Day. I made a few changes: eliminated corn syrup, added ginger, cinnamon sugar, apple pie spice and used Montana Mills/Great Harvest Cinnamon Swirl Bread. It was awesome!!!

Normally after we open our gifts on Christmas morning, we grab a quick bite and then rush around getting ready to spend the day with family and friends. To my hubby and children's delight, I made an executive decision to have Christmas at home. Everyone asked me to make a huge breakfast and this recipe was part of my menu. I can't tell you how much this was loved! I used challah bread, only soaked for about an hour and a half, didn't use the corn syrup, added lots of cinnamon and because I had it around for the holiday, I replaced the milk with eggnog. Once done, I turned the casserole upside down onto a dish. The caramalized sauce ran all down the sides and looked really pretty. Thanks Sarah for a great recipe that didn't even taste like french toast; more like a very yummy gooey pastry. Delicious!

Extremely easy and a big hit with my friends.