Reviewed: Apr. 24, 2012

Very good! But very sweet (as expected). I halved the recipe except that I used a half cup of pecans and two whole eggs for the six slices of bread. The recipe says to make the bread fit snugly into the dish. I made six slices in a 7 x 11 baking dish and they were snug...so snug that I had to pour the egg mixture onto four slices to snuggle the other two into the pan. We each ate two slices; according to the recipe, that's two servings, but two didn't really seem excessive. This is a keeper! Thanks, SR.

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Reviewer:

Thisni Caza

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Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: Apr. 9, 2012

I made this for Easter brunch this Sunday and it stole the show!!!! Everyone- from my sister, to my husband, to my parents, to my in-laws- said it was one of the best french toasts they'd ever had. The brown sugar pecan topping is perfect! I followed one reviewer's recommendation to use frozen loaves of french bread- Pepperidge Farm or your local grocery store brand- so that the pieces didn't get too soggy. Worked out PERFECTLY. Soooo impressive. I would give it "10 stars" if I could! Love, love, love.

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Reviewer:

EMT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

Reviewed: Mar. 29, 2012

These were delicious! Although, I thought it was a wee bit sweet, so maybe next time, I will use light brown sugar. Of course, my kiddo didn't mind the sweetness but would like the orange taste to shine. I had halved the recipe and used a remekin. I simply cut round breads from a drinking glass.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Feb. 11, 2012

Awesome recipe! I was worried about mixing the OJ and milk together but it was delicious!

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Reviewer:

Carrie

Cooking Level: Expert

Home Town: Los Gatos, California, USA

Living In: Kingsburg, California, USA

Reviewed: Feb. 7, 2012

I think it had good flavor, but Im not quite sure the egg and liquid ratio was right on. I followed directions exactly and after I baked it the next day, it still seemed soggy or moist in the middle of the bread (and I even left it in longer to bake after trying a piece). Maybe it needed more egg and less other liquid?

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Reviewer:

Carrie

Reviewed: Jan. 23, 2012

This was really good....I even had to delay the cooking due to a family emergency. It soaked in my refridgerator for 2 days and after cooking in the oven...it was GREAT. Somewhat sweet, but with some HOT sausage on the side...it was perfect!

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Reviewer:

HEIDI

Cooking Level: Intermediate

Home Town: Riverdale, Georgia, USA

Living In: Taylors, South Carolina, USA

Reviewed: Jan. 23, 2012

Made the night before as I knew I had a girlfriend coming to visit and we both liked it. I used skim milk and wheat bread and left out the corn syrup. Served with bacon and orange juice. Will make again!

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Reviewer:

Melinda

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Reviewed: Jan. 22, 2012

I prepared this for Christmas morning brunch. My husband looked at the recipe and told me not to make it that he did not think it sounded good. He admitted later that he was wrong and has asked for it again since then. The rest of the family (25 in all) loved it too. Very tasty. Something different then the usual egg strata/casserole.

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Reviewer:

FIREBOTT

Cooking Level: Intermediate

Home Town: Vermilion, Ohio, USA

Living In: Sandusky, Ohio, USA

Reviewed: Dec. 26, 2011

Will try suggestions of other reviewers re: slicing in 1/2" slices. Some didn't like the mushiness but all enjoyed the topping. My butter was room temperature so the topping was more pasty than crumbly so had to spread it on but it still turned out great.

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Reviewer:

love2cook

Cooking Level: Intermediate

Home Town: Fairbury, Illinois, USA

Reviewed: Dec. 26, 2011

Made this for the first time on Christmas day. It was amazing. I prepared it all on the same morning with a loaf of day old French bread. Only changes I made were to use maple syrup instead of corn syrup, 1/2 c. OJ, and reduce the sugar slightly. Let it refrigerate for one hour and baked 30 minutes. Delicious!

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