Reviewed: Nov. 18, 2007

A great French toast recipe - especially if you don't want to be cooking over a griddle. I used skim milk, brown sugar, freshly grated nutmeg and added 1/4 tsp cinnamon. I left out the 1/3 cup of butter entirely. Since I didn't have any orange zest on hand, I added 2 tbsp of Grand Marnier to the egg mixture. I sliced the bread 2 1/2 inches thick (reminiscant of a brunch I recently had at a trendy place in the south end of Boston). I soaked the bread for an hour and baked the French Toast for 35 minutes in the same dish - I had read that it was sticking for some people, but used a non-stick pan and took it out immediately after removing from the oven (a bit did stick - but it was so much easier than using two pans). And before serving, I sifted some icing sugar over the top of the dish. Yummy! Great recipe Wanda.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Nov. 4, 2007

This was absolutely amazing! My only recommendation was that I had to cook it for about 35-45 minutes total. So yummy though, I'll definitely keep this recipe in mind the next time we have overnight guests.

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Dorianna

Cooking Level: Intermediate

Home Town: Sherman Mills, Maine, USA

Living In: Milford, Maine, USA

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Reviewed: Oct. 17, 2007

Great! I, too, added cinnamon to the mixture, about 1/2 teaspoon and then sprinkled a little more on top before baking. I do have a problem with them sticking so I've started spraying the pan with spray before adding the butter. Very good recipe. My family loves it and it's pretty easy to make.

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DEEREMEL

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Reviewed: Jul. 6, 2007

I used pep. farm cinnamon raisin bread and it worked great! I also added 1 tsp cinnamon and had no orange zest. It came out fantastic.

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Elizabeth Hansson

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 27, 2007

YUM!!!! Love this recipe!!! I didnt soak it overnight and it was still delicious. I turned it a few times in about 10 - 15 minutes time and it turned out wonderful. I also used my electric griddle to cook it and then I added a little butter cube on each piece and sprinkled it with the chopped pecans... this was a great hit and I'll be making this one again.. especially for company since it was so easy and so tasty!!!

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MYMOMSTHEBESTCOOK

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Reviewed: May 20, 2007

Excellent! I made this for mother's day and it was a hit with my parents. Very easy and tastes great. I also reduced the amount of zest.

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Rhiannon J

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 8, 2007

My family loved this recipe. Wanted a special breakfast for Easter and we got it. The only thing I did was add a 1/4 teaspoon of cinnamon to the recipe. My daughter who doesn't like French Toast absolutely loved this. Not too sweet, just right in the flavoring. We served it with just a little butter and sprinkle of powdered sugar. Thank you very much for sharing this recipe.

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cccm

Cooking Level: Expert

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Reviewed: Dec. 12, 2006

Tasty, but I needed longer baking time. I needed at least 40-45 minutes. I also used PAM like many other reviewers, but some parts of my finished toast still stuck, so make sure if you're using PAM to spray a few good layers. The orange zest was definitely a unique touch and the pecans created a pleasent crunch.

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ggglitch

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2006

Delicious! I had to use Splenda instead of sugar because most of my guests were diabetic but it turned out great! Thanks for the recipe!

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MYLITTLELAS

Cooking Level: Beginning

Home Town: Kansas City, Kansas, USA

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Reviewed: Oct. 21, 2006

this is great! I avoid cooking the nuts as this alters the good fat in them so I just sprinkle them on top at the end. Not as flavorful as roasted nuts but supposedly healthier. Anyway, wonderful! Thanks. Love the orange juice in this one.

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Tanya

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Reviewed: Jun. 26, 2006

This recipe was great!! The french toast came out soft and yummy. I made this for my inlaws last time we visited and it was a big hit.

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Norman Walker

Cooking Level: Expert

Home Town: Frederic, Wisconsin, USA

Living In: River Falls, Wisconsin, USA

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Reviewed: Jun. 19, 2006

Wonderful, and so easy! I made this for Father's Day, and it was great not having to spend the morning in the kitchen!

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JENKENT

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 17, 2006

This recipe is fabulous and so easy for when company is coming over. I did add cinnamon to the recipe to give it some more flavor and cut back on the orange zest a bit. Highly recommend.

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Amy

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Reviewed: Mar. 7, 2006

I made this recipe for a family vacation, but made a few changes. I used cinnamon bread (full loaf), replaced the nutmeg with extra cinnamon, and I omitted the pecans and used almonds instead. I also omitted the orange zest. It was the perfect mix of crispy and soft--I loved it!

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Kristy

Cooking Level: Expert

Home Town: Lino Lakes, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Feb. 25, 2006

I did not have time to do the over night thing and it came out fantastic. I served it 2 ways: both were made into sandwhiches - one type with nutella in the middle and the other with cream cheese in the middle. I dipped the bread in the egg mixture, pan fried each piece. Make it into a sandwhich with cream cheese or nutella in the middle. Return to pan quickly and heat like a grilled cheese to heat middle. Serve on plate with the pecan - orange rind garnish, a dollop of whip cream and vermont maple syrup.

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Dining Diva

Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

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Reviewed: Jan. 13, 2006

easily the best french toast i've made yet - rewarding, unique, and not terribly difficult. i took the advice of a previous reviewer and added more cinammon and nutmeg - also used brown sugar instead of white sugar, and used spray for the bottom of the pan instead of butter. and i'm a pecan lover, so i used more pecans than called for. turned out wonderfully, and really impressed my husband, who still hasn't figured out how i managed to get breakfast made before he woke up.

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ANDIALLEN1

Cooking Level: Expert

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Reviewed: Jan. 1, 2005

This was a bit too bland. I made itr for Christmas brunch.....I did like the crispy texture however....I would recommend using a bit more spice such as cinnamon....probably personal preference

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CAMELCHLOE

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Reviewed: Sep. 3, 2004

This recipe was delicious and very easy! I sliced the bread a little thicker using the full 1# loaf which exactly fit into a 9" x 13" pan to soak it overnight and it worked fine. The only thing I left out was most of the orange zest.

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Theresa

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Reviewed: Apr. 25, 2004

I served this as one of the dishes for a Sunday brunch this morning for 8 guests, and it was a success. I used skim milk, substituted Splenda for the sugar and cinnamon for the nutmeg, and sprayed the baking pan with PAM. I think a cinnamon raison bread would be yummy but as I try to eat whole grain products, I used whole wheat bread. I may add some raisons next time and make half with nutmeg to see which flavor we like best. My company had a choice of eating it plain (which was fine) or topping it with pourable Splenda, sugar, syrup, or fresh strawberries.

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FBA

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Reviewed: Feb. 15, 2004

This was my first attempt at baked french toast and I thought it was delicious, especially considering it's somewhat "healthier" than many of the other recipes I looked at. None of the others I served it to used the maple syrup I set out; they seemed to enjoy "as is".

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MARYKC

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