Reviewed: May 25, 2009

Really good!

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Reviewed: May 8, 2009

Easy recipe! We did not care for the rum flavoring though. I would try this again using only vanilla or possibly almond.

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Mud Mom

Cooking Level: Intermediate

Home Town: Aurora, Ohio, USA

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Reviewed: Apr. 14, 2009

Excellent breakfast dish. My guests raved about it.

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Bonnie

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Reviewed: Dec. 25, 2008

I have made this recipe for years as a tradition for Christmas morning brunch. I found it several years ago in a cookbook from Charleston, SC - Gracious Goodness. A wonderful cookbook if you ever have the chance to see it. My family loves this French Toast. It's quite a treat. I always set out powdered sugar in a sifter on a plate, and the kids love sprinkling their sugar on top. Then comes the praline syrup - not to be missed! It's quick, easy, and different...special for a special day like Christmas morning!

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MRSPEABODY

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

I thought it was pretty good, but my kids hated the consistency.

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momof2

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Reviewed: Jul. 28, 2008

Made this for a wedding brunch I catered recently. It was a huge hit with everyone and is extremely easy to put together. Depending on the size bread you use, however, you may need more than the number of pans indicated. I doubled the recipe and ended up using about 6 pans. I was worried the bread would not be coated enough but it baked up light and fluffy and every piece tasted fantastic. The syrup is VERY sweet. A little goes a long way!

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HeatherInGR

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: May 23, 2008

Yum! First, I halved the recipe (using Five eggs), and made some changes due to what I had on hand. Half & Half. Light wheat sandwich bread. And, reluctantly omitted the nuts (DH isn't a fan - but man, that would've added the extra "Ooomph!"). Added cinnamon. After 20 minutes in oven, I poured the sauce over and baked for an additional five minutes. It felt weird not using my usual Almond extract, but the Rum was a welcomed change! Will make again, but am going to try with super-stale Italian bread.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 22, 2008

Recipe was very easy and quick to prepare. I was worried that my bread was too stale...pretty hard around the outside, but it worked great. The toast was some of the best I've ever had...but as you can see from the igredients, a little heavy. If calories aren't a priority then this is a 5 star.

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chowhound

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Reviewed: Dec. 27, 2007

I prepared this dish on Christmas Eve and popped it into the oven on Christmas morning. So delicious and easy! Instead of french bread I used challah bread, and I added a little cinnamon to both the batter and the sauce. I will definitely be mking this again!

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Annette

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 22, 2007

I didn't "marinate" it overnight (missed that part) but I put the bread in the pan, poured the mixture over it, and immediately turned the bread to coat. I then left it for 15 minutes, then turned again. After another 15 minutes, I turned the bread once more and then baked. Got rave reviews from my family. Will definitely make this again!

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MichelleJP

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Reviewed: Nov. 20, 2007

I made this recipe because it only took 20 minutes in the oven. I had to provide a 7am breakfast for the swim team that was quick, and easy to transport. It was a hit, and I did not use preleans (too sweet for my taste)or rum flavoring, used skim milk and sprinkled cinammon on top. The kids came back for 2nds and 3rds. They are asking me to make it again.

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swim mom

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Reviewed: Sep. 28, 2007

This was a huge hit at my Memorial Day brunch and my family has requested it again for our next get together. I used half and half and replaced the syrup with store-bought pecan syrup but followed the recipe on everything else. THANKS!

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Jen G

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Reviewed: Dec. 25, 2006

Cut recipe in half and used one loaf french bread. Soaked bread for only an hour or two and then fried it in a pan to cook. Replaced rum extract with 1/4 cup Captain Morgan. Yummy and a crowd-pleaser.

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