This was a delicious recipe that I made for Easter brunch. We all loved it, and overall I would make it again for a weekend treat. Perfect for make-ahead night before. I read ALL the reviews before I proceeded and combined all the wonderful suggestions, as I beleive that helped make this recipe even better. I used a large loaf of 2-day old French bread and left crusts on --- this is soooo key, and especially helpful in "flipping" half-way through baking (you MUST to this to saturate the bread fully, otherwise too eggy as others warned), and then again at the end before broiling to get the caramel sauce nice and brown and bubbly. If you left the crusts OFF, I beleive it would be too soggy and not as "chewy". I made it with 4 egss, and thought it turned out great. I used 1 TBL vanilla vs 1 tsp. The Grand Marnier is a must, or do something to bring out the orange flavor even more (I will add orange zest next time in additon to a TBL more of GM). I did add cinnamon to egg mixture before dipping each slice of bread into it. Then, I poured the remaining egg mixture over the entire thing before putting in fridge overnight. I used 1 TBL maple syrup v. corn syrup (liked this!!). Served with slices of strawberries for more elegant presentation (will do seasonal berry for future). I used about 8 slices of bread per pan (vs 6) at LEAST 1 inch thick is a must as well, and liked having these individual servings when flipping and plating. I also like the idea of using a Frenc
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This was a delicious recipe that I made for Easter brunch. We all loved it, and overall I...