I made this for our Easter Brunch and it was a hit with the family. I read the reviews and used 7 eggs and reduced the amount of milk and half and half(3/4 cups each). I did use the exact amount of vanila and cinnamon. Instead of pouring the mixture over the bread, I dipped the bread in the mixture and poured the remaining mixture in between the bread slices and spooned over the bread. I then sprinkled additional cinnamon on the bread. I let it sit overnight in refrigerator. The next morning I placed in the oven and let it bake for approx. 15 minutes, then poured the sauce over the bread and in between. Baked for approximately 30 minutes and flipped the bread over. Then poured the remaining sauce over the turned over pieces and baked for another 30-45 minutes. I noticed this seemed to prevent the bread from getting soggy. The sauce helped to form a delicious caramel crust. I continued to flip until I felt the bread was firm to my liking. This also eliminated the mess others mention. It was perfect. Will definitely make again. Oh, I used fresh French Loaf(bagette).
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I made this for our Easter Brunch and it was a hit with the family. I read the reviews and...