To avoid the the "soggy bread" complaint, eyeball your bread mixture. You need to consider the density of bread and size of eggs used. I used 1.25 lbs. of french bread and 10 eggs(med). I reduced brown sugar to 1 cup and used only 1/2cup butter. I highly recommend using maple syrup instead of corn syrup. Also, I tore my bread into egg size pieces instead of slicing. This was delicious. Like a bread pudding--I would make it often if it was not so fatting. Ohhhhh it would be blissful to a skinny person!
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To avoid the the "soggy bread" complaint, eyeball your bread mixture. You need to consider...