I made the recipe according to the recipe (with the exception of the maple syrup - didn't have any) and had the same "ehhh" experience that other people have had. I did use Italian bread both times and appreciate the density and and crust:bread ratio in the italian vs other breads I was able to find. Sandwich breads are already sliced too thin, so I wouldn't suggest even attempting to use them with this recipe. Otherwise, I see no need to be repeatedly redundant when it's already been said so well by others. I tried it again with some of the suggested modifications - that review is totally different!
The second time, to begin, I used 10 eggs and added "some" fresh nutmeg and cinnamon. Secondly, I whipped two cubes of room temp cream cheese with powdered sugar (to taste) and smeared that ON TOP of the blueberries. Spreading the cream cheese mixture on the blueberries was far easier than spreading directly onto the bread. As suggested by someone else, I was sure to "mash" everything down into the egg mixture with it was all assembled to make sure that all the bread was soaked. Because I'm in Denver, I had to bake mine quite a while extra, but it was worth the wait! I doubled the syrup recipe and EVERYONE was glad I had. The second batch was a hit from start to finish.
Looking back, I think next time, I'll cut back some on the amount of milk that goes into the egg mixture because I felt the middle was still a little bit "squishier" than I wanted it to be.
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I made the recipe according to the recipe (with the exception of the maple syrup - didn't have...