Reviewed: Oct. 20, 2011

This recipe sounded like it would be so yummy, but I'm sorry to say it was not to our liking. The only change I made was to add cinnamon to the sugar. I used English muffins as suggested, but they were too soggy and hard to keep from falling apart. I really wish we could have enjoyed it. Thanks Laura Owen for sharing your recipe!

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3 users found this review helpful

Reviewer:

SHORECOOK

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Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

Reviewed: Jun. 11, 2010

I wanted a different twist on making french toast this morning. I was so excited when I found this recipe but very disappointed in the results. As a previous reviewer said, it was very sweet and sticky. Maybe that's the reason english muffins are used.

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Reviewer:

Trish

Reviewed: Dec. 28, 2007

This turned out super sweet! I don't know if it's great idea to dip the bread in sugar and then griddle it. The sugar melts and gets everything sticky and burns before the toast is cooked all the way. And after you put it on a plate it sticks to the plate and you have to literally scrape it off. Not for me.

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7 users found this review helpful

Reviewer:

MYKIDSMOM5

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Morgan, Utah, USA

Reviewed: Dec. 25, 2007

Fantastic. I never thought about using english muffins instead of regular bread. This was a great idea. It's Christmas morning but now snow. I'm enjoying my english muffin french toast and a lovely mimosa!

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3 users found this review helpful

Reviewer:

valkuy

Cooking Level: Expert

Reviewed: Aug. 17, 2007

The recipe ended up being delicious...after a slight trial and error process. The recipe says to soak bread in the egg mixture. I would say if you want the eggs fully cooked dip and remove the bread very quickly. I also added some ground cinnamon to the white dipping sugar.

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5 users found this review helpful

Reviewer:

JESSTAGG

Reviewed: Jun. 5, 2007

i made this yummy recipe with 3 cinnamon raisin english muffins & was careful to cut back the sugar coating to a nice even sprinkling. we really enjoyed this different way to make french toast. many thanks laura!

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Reviewer:

LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 18, 2007

Wow wow wee wow -- this was way too sweet for my taste buds. If I were eight years old though, I would probably love it. But seriously, with the amount of sugar encrusting this french toast, feeding any child this for breakfast would pretty much guarantee a parent the most hyperactive snow day, ever.

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5 users found this review helpful

Reviewer:

tifff

Reviewed: Oct. 10, 2006

I made this recipe with cinnamon raisin bagels which I sliced into thirds. I added a half teaspoon of cinnamon and a half teaspoon of vanilla as well as a few sprinkles of allspice. Instead of dipping the bread into the sugar, I sprinkled it on. It proved less messy and I did not waste as much sugar. It was a good recipe but I'll probably try another recipe next time.

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4 users found this review helpful

Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Aug. 31, 2006

This was sooo good. The only changes I made were to add cinnamon and some vanilla:)

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3 users found this review helpful

Reviewer:

twobeads

Cooking Level: Beginning

Home Town: Red Level, Alabama, USA

Living In: Fort Leonard Wood, Missouri, USA

Reviewed: Dec. 27, 2004

Outside, a snowy Boxing Day... inside, lot's of stale bread in the cubboard... Snow Day French Toast... Perfect! This is so easy and good! I like how the sugar caramelizes, *slurp!*, and how this French Toast recipie does not require cinnamon (no cinnamon fan). I did do a little variation, using buttermilk, normal bread, and light brown sugar. Tip: Make sure you mix the batter frequently, the heavy nutmeg sits on the bottom with the result that the last bread slices are extra nutmeggy.

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18 users found this review helpful