The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 9, 2009
really good but the pan is hard to clean
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Photo by LEMarr

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 10, 2009
The first time I tried this recipe, I followed it to a "t"..but by adding more wet ingredients it prevented it from drying out in the oven.
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Cooking Level: Expert

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 9, 2009
I used cinnamon instead of nutmeg and it was fabulous!
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Cooking Level: Intermediate

Home Town: Apple Valley, California, USA
Living In: Pinon Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 26, 2009
I'm rating this 5 stars because I think it would be a 5 star recipe if I hadn't added too much bread. I did just over 1/2 loaf on a baking sheet and the egg mixture wasn't quite enough for it all. Thus, some pieces were a little dry. If I'd used a 9x13 pan, it would have been perfect. The orange juice & zest give it a wonderful flavor. Will definitely make again.
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Cooking Level: Intermediate

Home Town: Escondido, California, USA
Living In: Joseph, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 16, 2009
Pretty good recipe - I liked being able to prep it the night before. The texture and flavor were good, but I feel like it's missing something...
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Cooking Level: Intermediate

Home Town: Los Gatos, California, USA
Living In: Wheatland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 29, 2009
A very good recipe! Very filling! Had a delicious sweetness and the orange zest added a perfect touch of flavor! I, like the others, had to bake the toast longer. All together, I baked for close to 35 mins. The ones on the end were crisp, however, the slices in the middle were still slightly soggy.
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Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Auburndale, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 19, 2009
This was a very easy and quick dish. My husband loved it. Did have to bake it about 5 minutes longer than recommended.Will have this for breakfast again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 1, 2008
This was awesome. I did not use all the grated orange peel- I got too tired grating it and ran out of oranges. I made three loaves of bread. My sister who was not wearing her glasses cut the first loaf into thin- think thinner than sandwich bread slices, the second loaf was about 1/2 inch slices and the third loaf we cut into approx 3/4 inch slices. They all tasted great. the thinner ones of course took less time to cook. the thicker slices you definately want to cook longer to get that crispness. We had leftovers and just wrapped them up in foil for the next day. They reheated well in the oven. 9 people ages 7 to 50 all thumbs up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 21, 2008
Amazing flavor- I was worried at first with the amount of OJ that was going into this recipe- I thought it was kindof odd soaking bread with OJ- but this was awesome- we will be making this again!
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Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 1, 2008
This was easy to make and tasted pretty good too. I loved how quickly it was to make the night before and there's minimal work in the morning. If you don't like the taste of orange - don't make this - it was quite strong. Thanks for sharing.
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 19, 2008
Very good, guests were impressed (and taking second helpings). I didn't add the sugar to the mixture, but sprinkled a little sugar after pouring the egg mixture over the bread. I turn the bread immediately, to help even coverage, and sprinkled the other side with sugar. I omitted the orange zest, and greased a pizza tray with butter to bake the toast.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 1, 2008
Love this recipe. Great for stale bread.
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Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 10, 2008
I dont usually comment on recipes, but I couldnt help myself this time. This recipe is truly outstanding! It was very easy to make, and eventhough I didn't have any nutmeg and didnt add any orange zest, it still turned out delicious! I did however add 1/2 teaspoon of ground cinnamon and increased the vanilla extract to 1/2 teaspoon(personal preference). I also melted the butter and mixed it in with the rest of the ingredients. After cutting the (french) bread I then diped/soaked every single bread piece into the bowl of ingredients. I single layered the pan with the soaked bread, placed in refrigerator overnight, 5 hours later I flipped every piece of bread over and placed back in the refrigerator, 4 hours later I took out of fridge and sprinkled the pecans on top. I then placed in oven as recommended at 350 degrees for 20 minutes. The whole fam loved it, including my hard to please little brother :-)! I will definitely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 2, 2008
This was awesome! I even made it with homemade sourdough bread, which made it even better. Loved the flavor of the orange and pecans. With the thick slices of homemade bread, I cooked it a little longer than the directions - just until it was crispy and no longer mushy. This is definitely a keeper.
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Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 2, 2008
I accidentally added the butter to the mix overnight, still turned ot fantastic, will make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 21, 2008
This was very good,easy..this is what I did i first made a homemade Amish White Bread for this site,I put raisin in the bread and baked it, then I made this french toast,I did like other review said,added some 1 teaspoon of cinnamon and I also added about 2 teaspoons of vanilla extract,2tablespoons of brown sugar and refrigerate overnight and it was so good , also I had some left over so I used them the next day and it was even batter then the first day .So yes I will be making this again,again..THANKS FOR A VERY VERY VERY GOOD RECIPE TERRY137
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 6, 2008
Very good! My husband is a big French toast fan and this is a hit with him. I use less nutmeg and more cinnamon.
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Cooking Level: Intermediate

Home Town: Yoakum, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 11, 2008
I made this for Christmas morning and found it to be very tasty. My husband doesn't like soggy french toast, so I did not make this ahead. I made it just before cooking it and used rustic french bread to keep it from getting soggy. I really enjoyed this and will definitely make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 6, 2008
This is a great recipe for those who don't like really soggy french toast. I halved the recipe since it's just me and added a little cinnamon as others have. I also ended up soaking it for about 3 hours instead of overnight. I let it bake for about 25-30 minutes and it came out great! Had a nice texture and remained that way even when I poured syrup on it. Will definitely make it again...and again...
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Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 7, 2007
I cut sugar in half. Very moist, very tasty. Everyone loved it.
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