Reviewed: May 12, 2013

This french toast is sooo good. Its like heaven in my mouth. Because it is not so healthy we only have it once and a while

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Reviewer:

tania

Reviewed: May 5, 2013

Made this this morning. I used brown sugar cinnamon bread added vanilla and cut the milk by 1/2 cup. I let it sit long enough to soak the bread entirely. It turned out fine (not soggy)but was just too sweet(possibly b/c of the bread?) and it wasn't anything special. It wasn't bad, but I'll look for something else to make the next time.

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Reviewer:

JustJody

Cooking Level: Intermediate

Reviewed: Mar. 29, 2013

This is the best recipe for overnight French toast I've ever tried. My kids are on a swim team and we host a meet twice a year. The people running hospitality just volunteer me to bring this without even asking. I even did it once with the layer of caramel on the bottom, a layer of cinnamon raisin country bread, another layer of caramel, and the final layer of regular baguette. It was amazing! Look no further for a breakfast that will impress. Jane

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Reviewer:

jtabourot

Reviewed: Feb. 28, 2013

Yum! Very good. The bottom layer had a caramel flavor to it that was wonderful. I did not have any issues with the bread being soggy or the bottom sticking to the pan. Will definitely be making this again!

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Reviewer:

jharris

Reviewed: Feb. 13, 2013

would do again

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Reviewer:

dgaines81

Reviewed: Jan. 12, 2013

This recipe was delish, and easy. I have done this a few times, but by far my favorite substitution was to use cinnamon bread! Trying it again tomorrow with just raisin bread... we'll see!

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Reviewer:

TheWeems

Reviewed: Jan. 11, 2013

This is a great idea but need perfecting. I couldn't eat it because the syrup hardened like a rock almost instantly (I am still trying to get it off my casserole dish)and the bread was a little too soggy for my liking. But if using a different syrup and adding a little more flavor to the eggs like some cinnamon it could be good.

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Reviewer:

CelesteTyndall

Reviewed: Jan. 2, 2013

Made this for a potluck at work and go rave reviews. So easy to throw together. Thanks for sharing.

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Reviewer:

OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Dec. 25, 2012

Delicious! I used maple syrup instead of corn syrup. I used french bread that I left out over night to get a little crispy. I also did what others suggested and soaked the bread for about an hour and a half instead of over night. The finished product was nice and crispy on the top and chewy and sweet on the bottom. I will definitely be using this recipe again.

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Reviewer:

klh1010

Reviewed: Dec. 25, 2012

Good recipe! I changed serving size from 5 to 7, and baked in a 10 x 13 pan. Actually had two layers of french bread, and think it might have been better to not increase and only have one layer, although I had no trouble with both layers getting cooked through, although it's not going to be "firm", even when thoroughly cooked. I dumped it upside down on a serving tray to make sure it didn't stick, and it didn't ... don't understand the people who complained about it hardening in the pan or turning hard! Good layer of sweetness, but not overpowering, although no one felt like it needed either butter or additional syrup! Nice to be able to make this the night before and just stick it in the oven when we woke up.

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