Reviewed: May 28, 2012

I got so sick on this recipe.... it looked and smelled so good, but it was just sickeningly sweet!! it might have worked a bit better I hadn't made & poured all that syrup on it before baking it. and it was super soggy. Dont eat this unless you like your french toast (toast?!) soggy and ridiculously sweet.

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Reviewer:

Louise K

Reviewed: May 27, 2012

If you're looking for a good french toast recipe, this is NOT the one! It's a soggy, sugary mess! I cooked it longer hoping it would improve and then put it in a pan to fry hoping it would get crisp but with no luck. Even if it had gotten crispy, it was soooo sweet no one could eat it! Tossed the whole batch in the trash - there has got to be something better out there. Blech!!!

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Reviewer:

ockapela

Reviewed: May 9, 2012

Delicious!

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Reviewer:

GOGOLF

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Cooking Level: Intermediate

Reviewed: May 1, 2012

AWESOME! I make this for my church's "ladies breakfast" and it's a hit!! It's super easy to make is big portions too!

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Reviewer:

emlystimson

Reviewed: Apr. 28, 2012

This recipe was a huge hit! NO modifications made to it at all. Delicious!

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Reviewer:

quirkhappy

Reviewed: Apr. 24, 2012

Wonderful recipe! I decrease amount of corn syrup and brown sugar so that it is not as sweet.

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Reviewer:

KJedrysek

Reviewed: Apr. 21, 2012

Love this recipe. A bit too sweet for our taste, but no problem, I'll reduce the amount next time. This is a keeper and a new family favorite. Thanks for posting.

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Reviewer:

SirTaylor

Reviewed: Apr. 16, 2012

Flipped while making the sauce, added 1 tsp cinnamon. No other changes were made. Turned out great and was devoured at our church breakfast and even complimented. Thanks!

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Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Apr. 9, 2012

Followed the recipe as written and served for Easter brunch. My family raved, but I found it bland in flavor. Could be sweeter and needed more of the spices. Had a hard time fitting in the slices in the baking dish, I wondered if cubing the bread would be better. With all the tweaking this recipe will require, I will explore the other recipes instead.

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Reviewer:

minda

Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

Reviewed: Apr. 9, 2012

We made this for Easter brunch and it was amazing! We made it exactly as written except that we didn't have any corn syrup so just used an equal amount of real maple syrup. It puffed up and browned beautifully. It's nice to do most of the prep the night before. We'll definitely make this again for a special occasion.

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