Call me Sherlock. I just made this for my family, and contrary to most reviews, mine turned out dry on the top rather than the soggy, eggy result of so many others. It didn't totally ruin the dish though, after baking, I flipped each piece over in the pan so the tops were moist--and the flavor was wonderful. The important thing is that it made me realize why there were so many varying degrees of success with this recipe: It's not that there are too many eggs or too much milk or anything faulty with the recipe. It's the bread. I'm reading that some have used pre-sliced sourdough--I know the bread, and it's MAYBE 1/2" thick. The bread/liquid ratio is off, leaving a soggy, soupy mess. Others are using roughly 1 to 1-1/4" slices with great success. Me? I LOVE big, fat slices of French bread for my French toast, so I cut my slices at least 2" thick, making the bread to liquid ratio off again, only in the opposite direction. Mine was dry. To make matters worse, I had company for the weekend and wanted to make sure that I had enough French toast to serve for breakfast, so I squished and squeezed and pushed and pinched every slice of an entire loaf of bread into my 9"x13"--until I thought it was going to spring up and hit me in the face. Rookie move! I should have known better, but after enjoying the beautiful flavor of the dish, I know now that I can have my 2" giant slices, I just need to adjust the liquids to accommodate that preference. I may have to make it 2 mo
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Call me Sherlock. I just made this for my family, and contrary to most reviews, mine turned...