Reviewed: May 12, 2012

I thought this turned out good. I followed another reviewer's suggestion and layered half the sugar mixture, a layer of bread, half the egg mixture, the rest of the sugar, the rest of the bread & finished with the remaining egg mixture. It could have used more egg mixture as the top layer was quite dry. Also I used real, hefty French bread. A white bread or fluffy French bread would have been too soggy.

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Reviewer:

Mrs. Apple

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

Make more custard than called for.

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Reviewer:

Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Oct. 9, 2011

Not very tasty.

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Reviewer:

PatriotCook

Reviewed: Aug. 13, 2011

This is absolutely delicious--I've made it at least 5 times so far. I actually use Texas Toast and layer the ingredients in my 9 x 13 glass Pyrex. 1/2 sugar mixture goes on the bottom, then a layer of bread, then 1/2 egg mixture. I put most of the remaining sugar mixture on top of that, and repeat with the bread and remaining egg mixture. I end up with a dollop of the sugar mixture on each piece of egg-soaked bread and refrigerate. I've never had a problem with hardening sugar on the bottom of the pan this way. (Next time, I may try adding some cinnamon!)

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Reviewer:

Melicious23

Reviewed: Jun. 18, 2011

I loved this recipe. It makes a crunchier side with the butter/brown sugar that tastes amazing.Easy to make and only a few ingredients too!! The only comment that my husband made that the texture. When you let it sit overnight gets kind of a creamy texture in the middle (even when cooked well). We both loved it but it is not exactly the same as regular french toast if that is what you are expecting. In my opinion, I like this even better than traditional french toast.

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Reviewer:

themrs

Reviewed: May 20, 2011

Great Recipe! Used day old bread and it worked great. It didn't get hard as the others were mentioning. I would also cut the bread into smaller pieces more like bread pudding for next time. People didn't understand to take some all the way to the bottom and then they missed out on the yummy stuff!

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Reviewer:

buskie82

Reviewed: Apr. 17, 2011

Way too sweet for our liking...we may cut down on the syrup next time.

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Reviewer:

MCBETH24

Reviewed: Apr. 4, 2011

This recipe came out very sweet and the bottom part of the bread was really soggy. Maybe it was because I used sliced white bread instead of the french bread.

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Reviewer:

hmills

Reviewed: Jan. 10, 2011

Agree with not letting it harden in pan. Wonderful recipe. Just test with a knife in center to guarantee doneness. I prefer to bring casserole nearly to room temp in warm oven just prior to actually baking. It's always puffy & done. For an extra rich casserole, use stale cake or old fashioned doughnuts in place of bread.

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Reviewer:

JoyDee

Cooking Level: Expert

Home Town: Gladstone, Oregon, USA

Living In: Myrtle Creek, Oregon, USA

Reviewed: Dec. 29, 2010

I found this recipe after I couldn't find my mother's recipe for Skiiers French Toast....I love this recipe! There were many complaints about this recipe, but I didn't have any problems. Here are some things I did do that weren't clear in the directions....I used the whole loaf of bread making a double layer. I doubled the syrup recipe, pouring most of it on the bottom and a little in between layers, but not using all of it just in case it would be too sweet. I did not time the baking, I just kept checking on it while the kids opened their Christmas presents, but I really don't think it took too much time....maybe a little over the recommended 45 minutes. I just watched it till the top started to brown. It was not mushy, or too sweet...I really think it was just right. I did use a Pampered Chef stoneware baking dish, maybe that's why I didn't have any problems with the syrup getting hard after it cooled. I hate to say it, but I like this recipe better than my mom's!

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