Reviewed: Oct. 23, 2009

I made this for work & everyone LOVED it, several people asked for the recipe. I made the recipe exactly but since I doubled it I needed to cook it a bit longer.

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KRIS9701

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Reviewed: Aug. 28, 2009

I made this when company was in and we all loved it. It is very, very, very good!

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AVEYED

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Reviewed: Apr. 9, 2009

Very good french toast casserole recipe. I used challah. It is kind of like a caramel french toast. Really is best if inverted over a serving tray. Very rich but good.

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MTRATTNER

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Reviewed: Apr. 7, 2009

Very sweet & rich! I used day-old bread from the bread machine & it was so easy. I didn't change the recipe at all.

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STEPHPFAHL

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Reviewed: Feb. 6, 2009

I made this Christmas eve so that I could put it in the oven while we opened gifts. Everyone loved it. I have been asked to make it every week since. I increased the recipe for 16 to 20 because we like it so much.

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jetnang

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Reviewed: Jan. 4, 2009

First time we tried it it was a bit runny. Second time we cut the bread to 1" thickness (left the crust on), and increased the eggs to 7. It baked up perfectly. Other options: add chopped nuts to the syrup layer, and/or sprinkle cinnamon on top before baking.

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jhaumersen

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Reviewed: Dec. 29, 2008

I thought this recipe was fabubous! I loved the syrup! However, I did make a few modifications. I added 1 tsp. each of cinnamon and nutmeg. I sprayed the bottome of a glass 9"x13" pan w/cooking spray. I let the syrup mixture come to a boil before I poured it into the pan. I layered sliced french bread, crust on, over the syrup and then poured the milk egg mixture over that. I let it sit covered overnight in the fridge. The next morning, I placed the glass pan containing the french toast into a metal pan filled with 1/2" of water. I baked it in the oven, covered, for 30 min. I then uncovered the dish and baked it for an additional 20 min. It came out fantastic! The caramel syrup didn't stick to the pan at all and the bread was lightly toasted on top. This is one of my favorite new recipies and I know I'll make it again and again.

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Shelli S.

Cooking Level: Expert

Home Town: Chinook, Montana, USA

Living In: Havre, Montana, USA

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Reviewed: Dec. 23, 2008

I followed the recipe exactly. My bread was still soggy and wet at the end of time. Left it in longer and it puffed up nicely. Caramel sauce tasted great but was so stuck on pan I had to wash it 3 times. I will try making some changes next time.

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Felicia

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Nov. 9, 2008

Only one change I make...This is a huge hit for Christmas morning! The only change I make is to use cinnamon swirl bread instead of white bread.

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Cookie

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Reviewed: Oct. 5, 2008

Really, really good!

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KingAdam

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Richmond, British Columbia, Canada

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Reviewed: Feb. 14, 2008

I used challah bread with crust, and baked it covered with foil until the last 20 minutes. The trick to keeping the syrup from candying/burning is to bake it in a "bain marie." It turns out perfectly as it should be: custard like french toast in pure buttery, syrupy sweetness. **** Bain Marie (water bath) A cooking method where "one container with food to be cooked is placed in another, larger pan containing water... This method of cooking surrounds the food with very gentle heat and is used for cooking delicate dishes like custards..."

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mysticcher

Cooking Level: Intermediate

Home Town: Irvine, California, USA

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Reviewed: Feb. 10, 2008

Yum yum , I have a sweet tooth and this recipe saticfied it .My kids loved it too, I sprinkled cinammon on top on the morning before baking .Thank you for sharing this recipe

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Nawal F

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Dec. 5, 2007

My version is ever so slightly different in ingredient amounts. 2 Tbl lt corn syrup, 1 stick butter, 1/2 cup lt brown sugar, 1 loaf sliced bread (crust on) 6 eggs 1 1/2 Cup milk 1 tsp vanilla and 1/4 tsp salt. It has become a "mandatory" covered dish for our office Christmas breakfast, and for my family for Christmas morning. We love it....also can serve with sliced bananas or chopped walnuts or pecans but we like it plain best of all.

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SOMBRERO_SUE

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Reviewed: Jun. 24, 2007

No one liked the syrup. The bread was also too soft

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072705r

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Reviewed: Mar. 2, 2007

Similar to creme brulee french toast, but with milk instead of half and half. I like the fact it feels healthier because of the lighter ingredients. I didn't overnight it but it still worked.

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: May 31, 2006

AWESOME! I used regular store bought sliced bread and removed the crusts. For the egg mixture I used farm fresh eggs but reduced the milk a tad to a little over a cup. I added cinnamon and nutmeg as well. Also I didn't let the syrup mixture simmer I just melted the butter with the sugar and used PAM on the dish first...a MUST with this dish. A new favourite - very fattening but very good!

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ALISONINONTARIO

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Reviewed: Jan. 22, 2006

The carmel was good but it used so many eggs that it was like a mushy custard or something, it was like wet bread.

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Jade

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Acworth, Georgia, USA

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Reviewed: Dec. 27, 2005

This was awesome!! I followed the recipe exact, except using a little bit larger slices of cinniman-swirled bread and it was perfect! The sauce was perfectly crunchy and gooey- my husband still needed maple syrup, but not me. This is my NEW Night-Before-Christmas recipe.

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IKIRA007

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Reviewed: Dec. 25, 2005

I'm in a quandary over this recipe. While the taste is unique and not unpleasant, it would best be described as a caramel breakfast custard as apposed to a "french toast". These are the things that I think make the best casserole. Use substantial bread, like a pan french loaf (crust on or off doesn't seem to make much difference). I have added chopped pecans over the caramel and prefer it this way. As per the recipe - I don't simmer the caramel - but just melt the sugar and butter together until well melted, then your caramel won't candy and crystalize on you. I have also thought that maybe next time I would make in individual ramekins and serve individually. This recipe definately has potentential.

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MOLYNEAUX

Cooking Level: Expert

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Reviewed: Jul. 10, 2005

Thought this would go over better with my kids but they couldn't stand it. I had to cook mine a lot longer than the recipe said to do. My husband and I liked the caramel flavor a great deal and think this would be nice for a brunch.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Skiers' French Toast

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