I was also skeptical from previous reviews (would it be too soggy?), but decided to give it a try for New Years Day. (We've started a tradition where we do a New Year's Day Dash, and while we're out running, our breakfast bakes in the oven, so this recipe fit in perfectly with our tradition!)
I followed the recipe, with a few modifications: added cinnamon to the egg mixture (yum!) and omitted the pecans (allergy). I made the recipe around noon the day before, tossed it in the fridge, and cleaned up - very quick process (20 min max including washing dishes).
The dish took about 50 minutes in the oven. The first 45 minutes, I had a glass lid on the Corningware dish and for the last 5 minutes, removed the lid to allow the top of the french toast to get golden and a little bit crispy.
My only comment as a "watch for" is that our dish was too sweet. The directions say to "spoon" the butter/brown sugar/syrup mixture over the top before baking, I would recommend "drizzle" so that your dish doesn't get so sweet.
Next year, we will keep the tradition from this year - thanks for sharing the recipe!
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I was also skeptical from previous reviews (would it be too soggy?), but decided to give it a...