Reviewed: Nov. 9, 2009

YUMMY!!! Even the left overs were yummy!!

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LYMANT2001

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Reviewed: Oct. 25, 2009

This was a little too sweet for us. I will make it again with less of the syrup on the bottom. I loved having a whole pan of french toast ready at one time.

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CookingSister

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 25, 2009

OMG...this is delicious!! I subbed real maple syrup for the corn syrup and the whole kitchen smelled delish when it was cooking. I think that this would be another great Christmas morning goodie! We didn't have problems getting the leftovers out of the pan. Reheated them the next day in the microwave! Try this...it's great!!!!

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JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

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Reviewed: Oct. 7, 2009

This is the exact same recipe as my mother-in-laws! I always have people asking for this recipe. Her recipe calls for ENGLISH MUFFIN BREAD though and it doesn't come out soggy! And it will definitely make a difference if you cook it in a glass pan or others. I recommend glass.

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jrwirtzfeld

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Reviewed: Aug. 12, 2009

We all LOVE this but I do add cinnamon to make it a little more true to itself :)

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tinareid

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Reviewed: Jul. 29, 2009

Everyone loves this dish! I cook it for our monthly breakfast at church. Never any left. I also have made it with the gluetin free bread. but it is best to cube it, because the bread is so dense. Still taste great.

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Elaine

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Reviewed: Jul. 12, 2009

I really enjoyed this recipe!! I too added a tsp of cinnamon to the recipe and really liked it!! This is a definite keeper!!

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Janith

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Reviewed: Jul. 4, 2009

I have made this several times and it's always a huge hit and I always get asked for the recipe. I do not use corn syrup (because I don't want to buy it) and just use syrup in it's place....very good. I add a teaspoon of cinnamon. You don't even need additional syrup when eating.

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bsuever

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Reviewed: Jun. 20, 2009

My husband would give it 6 stars! I followed the recipe (thought I did add cinnamon to the egg mixture), but I had a whole loaf of french bread, so I had two layers of bread (about 1 or 2 inch slices). This was awesome because it had a crunchier layer. I turned the pan over on a baking sheet to let the syrup run over all of the layers and the crunchy was on the bottom, which made it easier to serve, and very beautiful and delicious!

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emilywise

Cooking Level: Expert

Home Town: College Station, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Apr. 25, 2009

This was excellent, I sprinkled cinnamon on top. Everyone loved it.

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Phyllis

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Reviewed: Mar. 28, 2009

I added a special syrup topping on the side. It was a container of cream cheese blend together with enough maple syrup to make it the consistency of syrup! It was delicious!

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Mrs.Cove

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Reviewed: Feb. 26, 2009

This was really good but I am not sure I would call it French Toast. It was more of a gooey, sweet pastry. I took this to work and there was not a crumb left!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jan. 29, 2009

I thought this turned out pretty good. I only had sour dough bread tho so that might have cut down on the sweetness. I left in a warm oven so it didn't get hard on me. Was great comfort food.

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Holly B

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Stephenville, Texas, USA

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Reviewed: Jan. 25, 2009

This recipe was good. I didn't want it soggy, and my family would never wait for breakfast for as long as it took to preheat and cook it, so I made it for lunch, got it ready in the morning. Its true, I love sweet things and usually am not bothered, but this is way too sweet. I could not finish mine. Also, even though mine only soaked for less than 2 hours, it was still very very soggy on the bottom. I don't know how to correct that problem. This is a fine recipe though if you cut back on the sugar. I wonder if it would work to soak it, then flip the bread over before baking? I might try that next time. I love this type of food, just can't get the right consistency.

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Tina

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Reviewed: Jan. 1, 2009

I did a dry run and my taste testers suggested putting the candy in the middle instead of on the bottom. Very good though.

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Dec. 25, 2008

I make a lot of versions of this, so I am pretty hip to the fact that these get soggy. That said, REDUCE THE MILK! Eyeballing the milk I put in, I'd say it was about 1/2 cup. Cut the sugar down to 1/2 cup too. Added in Almond extract, vanilla extract, Penzey's Cake Spice and then a ton of cinnamon. Perfect for those rushed holiday mornings!

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 20, 2008

Very good but took longer to cook than stated. was still a little mushy in center after 55 min. didnt want it to burn. will try next time just setting up 1-2 hours as opposed to overnight. I added cinnamon as well per others suggestions.

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143sidney

Cooking Level: Intermediate

Home Town: Northport, New York, USA

Living In: Gainesville, Florida, USA

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Reviewed: Nov. 21, 2008

This recipe was delish!!! The only thing different I did was, turn the bread before baking, this ensured that both sides were crispy. Mine did not gte hard even after cooling. This is a keeper.

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