Made this today for a light lunch and served it with a chopped salad. Changed servings to 6 and used Challah bread (egg bread) instead of French Bread. I used 8-9 1/4 inch thick slices slightly overlapping in 2 layers, in small oval baking dish. I was in a rush so it only refrigerated for 15 minutes, but all the liquid was absorbed into the bread before it went into the oven. It came out very puffy, but deflated as it cooled a bit. It was delicious and moist even though the top looked a little dry. Not bsure why the recipe puts the sugar and pecan mixture on the bottom and not the top since the casserole is not inverted when you serve it. A much easier and less fattening recipe than Paula Deen's French Toast Casserole, which I have made and is scrumptious.
This is a definite keeper.
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Made this today for a light lunch and served it with a chopped salad. Changed servings to 6...