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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luvtocook

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Reviewed: Nov. 1, 2008

It was very good and easy which is always a great thing! I added a little cinnamon to the egg mixture.

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Candice

Cooking Level: Expert

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Reviewed: Oct. 27, 2008

I cut my french bread pretty thick so it soaked up everything. It cooked great but next time I'll put in more brown sugar.

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GYLONG

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Reviewed: Oct. 26, 2008

4 stars mainly cause the recipe i have used for years with no flaws does not have the syrup baked into it if you just bake the bread and egg mixture as directed no hardening, just serve with the warm syrup on the side by reading the recipe yo ushould know its gonna harden because of the cook temp

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karionly

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

I didn't actually get to try this - I made it for a friend's birthday and I'm trusting her review of this : ) - said it was "to die for, rich and yummy" - the bottom/syrup layer was a bit much, so I'll try cutting back next time. I did use cinnamon raisin bread for a twist (making two layers to use up the whole bread bag - doesn't specify the layering in the recipe, so I guess it's assumed,) and apparently the cooking time was good. Doesn't get any easier, so I look forward to trying it myself soon!

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Sep. 13, 2008

Turned out just okay. Good if you don't want to use cream like some of the other baked french toast recipes on the site, but I think I'd still prefer using those recipes with the cream omitted, over this one. I think maybe it might turn out better if the bread is soaked in the egg mixture overnight and then the syrup poured on top right before baking.

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Sep. 4, 2008

This was very good. I made it the morning of and used Texas Toast and let it sit for an hour before baking. Everyone loved it and had seconds.

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MISHY_MI

Cooking Level: Intermediate

Living In: Flat Rock, Michigan, USA

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Reviewed: Jul. 13, 2008

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!

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VIRTUALESLIE

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 4, 2008

Outrageous, awesome!

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Chefstacie

Cooking Level: Professional

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Reviewed: Jun. 17, 2008

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

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Sarah Rachel

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

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!

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Carie Parker

Cooking Level: Expert

Home Town: Traverse City, Michigan, USA

Living In: Bossier City, Louisiana, USA

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Reviewed: Jun. 12, 2008

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

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Sammy:)

Cooking Level: Intermediate

Home Town: Rutland, Vermont, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jun. 2, 2008

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.

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Gwen P

Cooking Level: Expert

Home Town: Sweet Home, Oregon, USA

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Reviewed: May 5, 2008

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 :)

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alimom78

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Reviewed: Mar. 23, 2008

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."

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pegcooks

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Saint Charles, Missouri, USA

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Reviewed: Mar. 16, 2008

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.

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Lauren

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 10, 2008

Really really good. We used two more eggs.

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locatelli

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Reviewed: Feb. 5, 2008

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.

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Jan. 11, 2008

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

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mhodgdon

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Reviewed: Jan. 1, 2008

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.

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CHR1SBR1AN

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Overnight French Toast II

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