Reviewed: May 3, 2008

Outcome was good, but next time I would definitely cut back on the amount of liquid used- there was so much left over, I was able to add some sugar and bake it into a custard! I would also use a texas toast, or heavier regular bread. The hard crust of the French Bread made the slices very hard. I baked this and brought it to work for a potluck. People liked it a lot. Make sure you cover every piece of the bread with the topping to ensure it gets it's fair share of "syrup"! Hope this helps!

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Reviewer:

bubbles2197

Cooking Level: Intermediate

Living In: Stephentown, New York, USA

Reviewed: Mar. 16, 2008

I made "Sweet Honey French Bread" for this recipe. I didn't follow this recipe exactly. For the egg mixture I used: 5 eggs, 1 cup light coconut milk, 1 cup low fat milk, 1/8 cup heavy whipping cream, 1 teaspoon vanilla and 1 teaspoon almond extract. I checked it after 40 minutes and it was still too moist for me, so I baked it an additional 15 minutes. This turned out Extremely tasty! Definitely a keeper, I'm putting this into my hard copy recipe box.

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Reviewer:

anewshootingstar

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

Reviewed: Feb. 10, 2008

My husband, 3 year old and I thought this was great. I modified the recipe a bit. Here's what I did. I made a loaf of pillsbury refrigerated french loaf, let it cool and sliced it into slightly more than 1" slices. I sprayed a glass 9x13 pan with Pam. I added cinnamon to the batter. I gave each slice a long dip in the batter on each side and placed it in the pan. I poured more batter over each slice and put a little in the bottom of the pan--enough to coat the entire bottom of the pan. In the morning, all the batter had been soaked up. I flipped each piece and poured the topping over it. I left the pecans out of the topping and cut the sugar in half. I baked it for 37 min and broiled it on high for the last 3 min or so (you have to watch it to make sure it doesn't burn.) I still had enough batter to make at least one more pan full--maybe I'll do that next time. It was delicious--it wasn't soggy and didn't stick to the pan. Thanks for the recipe.

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Reviewer:

Carrie T

Reviewed: Jan. 19, 2008

My sister made this for her family for Christmas morning. I came over to her house on the morning of the 26th and had a piece of the leftovers and it was still amazing. I can't imagine what it tasted like fresh! This is a keeper for sure!

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1 user found this review helpful

Reviewer:

Wendy B.

Reviewed: Jan. 9, 2008

Without a doubt, the most looked-forward to Christmas breakfast dish. I've made it for three different gatherings, and everybody has loved it. I told one guest how to change it for a low-fat version, and she objected, saying 'don't mess with perfection!'

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Reviewer:

NIAMIAH

Cooking Level: Expert

Home Town: Geelong, Victoria, Australia

Reviewed: Jan. 7, 2008

Made this for Christmas brunch. Everyone loved it and went back for seconds. It's a keeper!

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Reviewer:

IreneS J

Reviewed: Jan. 6, 2008

Ignore the negative comments on this recipe & try it! It's exceptionally good in my opinion. There is a lot of batter left over & I'm not sure why, maybe it can make a bigger pan than stated. Anyway, I followed previous suggestions for cutting the sugar in half b/c it was VERY sweet & I used thicker slices of bread to avoid sogginess. TERRIFIC advice! I also used corn syrup & Italian style bread.

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Reviewer:

omeletegirl

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Jan. 3, 2008

My 5 year old son and I made it for Christmas morning and it received wonderful reviews! (I mistakenly put the syrup on AFTER it cooked, and it was still delicious!) Many thanks!

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Reviewer:

Chef Shills

Cooking Level: Intermediate

Reviewed: Dec. 30, 2007

Not sure what I did wrong but mine burned because of the brown sugar topping.

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Reviewer:

LOOSENUP

Reviewed: Dec. 29, 2007

This was good, but not great. I did have slices sticking to each other, and I layered using a whole loaf of french bread. I had sprayed the pan with PAM prior to starting, but it didn't seem to matter. I let the dish stand 5 minutes before serving. Advice would be to remove ALL the slices at that time. I left some stay in the pan since we weren't eating it all at once and when we went back to getting a second helping it was even worse because the topping had turned into a carmel or even toffee-like substance once it cooled making it even harder to remove. I will try this again, maybe in a glass lasagna dish and will work with the amount of liquids.

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