Recipe by DAWN DEHART
"This recipe has been passed down for years, and is tried and true to be a breakfast pleaser for the old, and the young, and everyone in between. You can not go wrong! As a Home Ec teacher, I have satisfied many a teacher and student belly with this scrumptious French Toast."
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1 (1 pound) loaf
day-old French bread
1 (8 ounce) package
I added a few raisins between the layers of bread, and mixed some cinnamon, cloves and nutmeg to the egg-milk-syrup mixture ...
This is soooooooooooooo Good!
Thanks Dawn for a fabulous recipe, too bad the rating stars only go to 5, cause this one gets a 10 in my book.
I too, wish I had read the reviews prior to preparing this dish for Easter brunch. It was very mushy in the middle, too crispy around the edges and bottom and had little flavor. No one in my family was thrilled with this one, in fact many good humored jokes were made at it's expense. Thankfully I halved the recipe, less to throw out.
I have had the pleasure of having this recipe for about a year. I used to make it only for brunches, but everyone loved it so much, I now make it and keep it in the fridge to be heated up in individual servings by anyone needing a quick breakfast. Much better than those toaster things and better for you. It is gone pretty quickly since they eat it after school, after work and for dessert. An all around favorite. I have put raisins in it and added nutmeg also apples cut in small pieces. The blueberry sounds good, I'll give that a try. Everyone loves this one, it is easy and good a real keeper. In reading some reviews that have had mushy results. I don't leave the bread whole, I cut it up into bite size pieces. The first time I made it, it was a little mushy, so I put it into the micro to firm it up. It came out fine, I found that if I cut up the bread, it got firm quicker, I don't like wet french toast either. Hope this helps.
This is an awsome recipe, I had something similar at a bed and breakfast in Amana Iowa. They also had a apple/maple surup to drizzle over it. I made this for my MOMS Club brunch and it got rave reveiws!
I prepared this recipe last night and we ate it this morning. It really was delicious - the perfect brunch with a fresh cup of coffee. However, I made one change: I added only 1 cup of maple syrup. Adding more than that will make it cloyingly sweet. It still baked perfectly for 45 minutes at 375. The author did not state whether to cover it or not, I chose not to and it was just perfect - will definately make again. Thank you!
I served this at Easter brunch and my family loved it! Everyone couldn’t wait to dig in, as it looked very pretty and impressive as I took it out of the oven. It puffed up and was nice and golden brown.
I only used 1.5 cups of syrup (that's all I had) and it was plenty sweet, no one added any to their serving. I also choose not to spread the cream cheese as others had suggested and was glad…for one it made it easier to make and second I thought it made it look prettier. I also sprinkled cinnamon on each of the layers. I was worried that it would be soggy as others had complained but mine turned out more what I would call fluffy, not soggy.
Also, as for the portions… recipe said it served 8 but with 5 adults and 2 kids we only ate a little less than half. Of course we had other items but I will only make half for the same number of people next time.
I will definitely make this again and so will some of the guest I served it to.
I wish we would have read the reviews before we made this recipe...I believe it would have turned out better if we would have spread the cream cheese on the french bread. This recipe was delicious. It tasted more like a dessert than a meal. It was very sweet. I will make it again, but I will be sure to have something else to go with it.
Good, but...in my opinion: too many eggs!! They overpowered the other flavors in many places. I'll make this again, but with 10 eggs, not 12.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Syrup Casserole Made in Heaven
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 176
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