Reviewed: Jan. 3, 2010

This was OK...rather bland as the top reviewer mentioned. I had the problem that mine stuck to the baking sheet. With lots of syrup on it, thought it tasted good especially with the hint of orange and the crunchy pecans. Will try a new recipe next time.

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Reviewer:

LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

Reviewed: Dec. 30, 2009

used a little less sugar and sprinkled cinnamon on top. also used 1/2 c less cream. poured egg mixture over bread then flipped instead of dipping each individual slice. spread syrup mixture on top and let sit over night as well.

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Reviewer:

kasey

Reviewed: Aug. 9, 2009

really good but the pan is hard to clean

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Reviewer:

LEMarr

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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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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Reviewer:

Traci

Cooking Level: Expert

Living In: Orlando, Florida, USA

Reviewed: May 9, 2009

I used cinnamon instead of nutmeg and it was fabulous!

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Reviewer:

Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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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Reviewer:

Workin' cookin' mom

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Joseph, Oregon, USA

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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Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: Colfax, California, USA

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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5 users found this review helpful

Reviewer:

lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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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Reviewer:

DAllen

Cooking Level: Professional

Living In: Chester, South Carolina, USA

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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6 users found this review helpful