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The reviewer gave this recipe 3 stars. This recipe averages a 3.14 star rating.
Reviewed: Jun. 8, 2008
This recipe gets three stars because the word to describe it is "quite", the batter was quite thin, the taste was quite cinnamony and the pain perdue was quite good.
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Reviewer:

XZIGALIA
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Cooking Level: Beginning
Home Town: Timaru, Canterbury, New Zealand
Living In: Dunedin, Otago, New Zealand
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The reviewer gave this recipe 3 stars. This recipe averages a 3.14 star rating.
Reviewed: Jan. 2, 2008
The only thing that makes this different from plain ole french toast is the type of bread you use. It did make a nice batter that coated well though. I just used french bread left from NY's dinner.
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amydoll
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Cooking Level: Expert
Home Town: Aurora, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.14 star rating.
Reviewed: Jan. 28, 2007
This is an excellent recipe to use as a basic pain perdu recipe, to which you can add warm gnutella and make sandwiches of before french-toasting, or cream cheese and orange marmalade a la Mimi's Restaurant. A super use for leftover egg bread and a rich treat!
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Reviewer:

betty rocker
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Cooking Level: Intermediate
Home Town: Modesto, California, USA
Living In: Portland, Oregon, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 3.14 star rating.
Reviewed: Dec. 17, 2003
In my opinion, for all the effort that it takes to make this - it's not difficult, just tedious - the results are no better than your average slam and dunk French Toast. It also contains an exhorbitant amount of butter. I'd pass for something a little quicker and healthier.
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20 users found this review helpful

Reviewer:

Skylaark
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The reviewer gave this recipe 3 stars. This recipe averages a 3.14 star rating.
Reviewed: Apr. 28, 2003
totally fab 4 breakfast and great on the go (on the highway in the moring on the way back home)
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9 users found this review helpful

Reviewer:

COOKINCUTIE09
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