Made this recipe for Christmas morning and most everyone really liked it. I was looking for a traditional type French Toast recipe. After reading through reviews, I made the recipe as follows. I rubbed the pan with cold butter to prevent sticking. I used most of two 3/4 lb French loaves. I used so much b/c I tried different widths and slanted vs straight cut. Doing it again, I could get by with one loaf. I decided on 1 1/2 inch thick, slanted cuts, and filled up my 9x13 pan. Two inches was taller than the side of my pan and just didn't look like French toast. The French bread itself was very narrow. Next time, I may try a "fatter" bread. I mixed together 3 beaten eggs, 3/4 c. milk and 1/2 c half and half and poured this over the bread to soak overnight (and it soaked it all up). To save time the next morning, I went ahead and mixed together 5 T butter, melted, 1/4 c light brown sugar, and 1/2 T maple syrup. The next morning I reheated this mixture then poured over the French toast before baking. It did not completely cover all the breads, so next time I'll make about 1/4 more. I loosened the bread with a spatula to prevent sticking. I baked it probably a little more than 40 minutes, but in the rush of Christmas morning I can't be sure of the timing. Sorry! I served it with heated real Maple syrup in dipping cups. This was very good and I'll definitely make it again.
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Made this recipe for Christmas morning and most everyone really liked it. I was looking for a...