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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Reviewed: Dec. 25, 2007

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!

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Bonnie

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Reviewed: Dec. 25, 2007

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!!!

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Rika

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Reviewed: Dec. 25, 2007

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!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 22, 2007

Extremely easy and a big hit with my friends.

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Mary

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Reviewed: Dec. 2, 2007

I bought the wrong kind of bread, but it still turned out pretty good. It was a little too sweet for me, it tasted more like a dessert.

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Kelly

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2007

WOW! Great the first day, but actually it was better the 2nd and 3rd day. Right out of the oven, it was a bit runny.

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HealthyMom

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2007

We have breakfast Friday's where I work in which a group of us alternate the responsibility. I always make something instead of buying it, and so I made this for our breakfast today and received many compliments! I did toast my french bread for about 10 minutes before adding it to the syrup. I placed slices of bread first and then filled in the gaps with quarted pieces of bread. (I used french baguettes) So there was some "crunch" to go with the softer bread at the bottom. It was a hit!!

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CHRISTI

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Reviewed: Sep. 23, 2007

This was really good. I used Oat-N-Honey bread that I made from this site and that fit nicely wit the dish. I also used buttermilk instead of regular milk and added 1 tsp of cinnamon. I did not have problems with soggyness, nor did the sauce on the bottom stick to anything or get hard. It was absorbed into the bottom of the bread and came out of the pan very nicely.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 20, 2007

Wonderful! Took this to my cooking club and it was a big hit.

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emily L

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Reviewed: Aug. 30, 2007

this was so good. even my picky 2 year old ate this and asked for more.

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amie

Cooking Level: Intermediate

Home Town: Morton, Washington, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Mar. 12, 2007

We were away for the weekend and made this for the people we stayed with and their children. Big hit all around. The egg part got custard-y which was really yummy.

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Donnamarie

Cooking Level: Beginning

Home Town: Little Neck, New York, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 5, 2007

Meh I guess it was alright, my family really really en joyed it but im not too fond of mushy things, so I think next time I will cut the bread a couple hours before I prepare so it won't absorb so much egg mixure. And also I used Belgian Bread if that makes a difference.

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pooz

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Reviewed: Dec. 23, 2006

this is a GREAT recipe. A staple item for my family of six. I have also adapted this recipe for us in a retreat where I fed 60 hungry men. This is certainly one of those "stick to your ribs" kind of meal. mmmmmmm

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RNELSON1462

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Reviewed: Oct. 22, 2006

My friend was getting married and I was a bridesmaid. we were all getting reday at yher moms house that day and her mom made this for breakfast, it was a huge hit with the nridesmaids. I thought it was delicious and needed to get a copy for myself and will definitely plan to make on my own.

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nurse00001

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Reviewed: Jan. 24, 2006

I made this for a christmas brunch. It was ok. Not hard to make. I had alot of left overs. People said it was good but no left with the recipe. Probably wont make again.

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anniefannie

Cooking Level: Expert

Home Town: Clifty, Kentucky, USA

Living In: Allensville, Kentucky, USA

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Reviewed: Jan. 2, 2006

Good! Husband really enjoyed it but didn't think it was at all like French Toast. I used a too-dried-out-for-sandwiches Viennese loaf, and the 'toast' wasn't wet or mushy at all. I added a touch of cinnamon powder to the egg mixture. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Dec. 19, 2005

Very easy and delicious. I made it the night before and served it for a Christmas brunch. It made a big hit. Serve with lots of applesauce or fresh fruit!

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HERMES3G

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Dec. 7, 2005

This recipe has been a huge hit, time and time again. Everyone who I have made it for has asked for recipe. The best thing, besides the taste, it's super easy!

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ghost

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Reviewed: Nov. 27, 2005

I followed the recipe pretty exactly, and it was good, but it does harden fast in the pan. The thickness and stickiness of the caramel sauce made it hard to eat the last few bites (as it cooled a little). This was good, but there are recipes for similar dishes that I enjoy much more on this site.

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