Reviewed: Apr. 12, 2009

I made it just as instructed and it turned out quite dry and stuck to the bottom of the pan. I ended up sprinking the pecans on it and then poured on the sauce ( with a Tablespoon of butter and a splash of Hazelnut syrup added) and baked it an additional 5 - 7 minutes till bubbly... turned out great! If I make it again I would definitely do it that way... seemed to soak up the sauce nicely and it was the perfect level of gooey-ness!

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CAROLYNBOERSMA

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Reviewed: Jan. 14, 2009

Fabulous! Easy and delicious and leftovers were just as good!

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debra_tx

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Reviewed: Jan. 27, 2008

This was very good. Very easy to make, too. I cut the recipe in half and used 4 eggs. I also used 2% milk, which worked just fine. Due to reviewer's comments about the oven temp, I baked mine at 375. Inverted it when it came out of the oven, and it had that perfect, browned french-toast look. We liked the syrup too. It was very sweet, but it's supposed to be that way.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2007

I made this for my family this weekend and it was a huge success. There was none left. The only thing I did differently was that after I poured the egg mixture over the bread I then turned the bread over to make sure that both sides were fully coated with the egg mixture. I'm going to make it again for Christmas Day. Thanks for this fabulous recipe.

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ALAMEDAKID

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Reviewed: Nov. 30, 2007

My son loved this french toast! He is always asking me to make some for breakfast, so i'm always trying new recipes. I had to omit the toasted almonds and sprinkle on afterwards because no one likes nuts here. Will make again!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 29, 2007

The praline syrup really made this recipe. It was so good. And so easy to make. Will try it again--for waffles. Yummy

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aunt o'fun

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Reviewed: May 15, 2007

I have another recipe for French Toast that I use, but I wanted to offer a choice of toppings for Mother's Day Brunch. The praline topping was incredibly easy to make and everyone raved about it. Will definitely make this again

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Katherine

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: May 14, 2007

My main complaint about this recipe is that the Time/Temp were too long/high. I put it in at 400 for exactly 20 min and the bottoms came out burned. Luckily I had a 2nd tray and just did that for less time and it came out OK, but not certain I would make this again. But the syrup was very good.

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Andy

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Reviewed: Apr. 26, 2007

Loved it. I did not make the praline syrup, just used our favorite syrup. I chose this because it took only 25 minutes to bake. I dotted it with butter so it will brown. I used regular milk instead. I made it for my daughter's swim team and it was a huge hit.

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