Reviewed: Jan. 12, 2012

Delicious and definitely a keeper recipe. I made this as part of the All Star Ambassador Program. So glad I tried it. I couldn't find eggnog so I used the heavy cream and spices, but went a little heavier on the spices. I also substituted 1 T of maple syrup and 1 T of honey in place of the 2 T of corn syrup. I think that worked just fine. Baked it a bit longer than was recommended.

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Reviewer:

MN Nice

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Biwabik, Minnesota, USA

Living In: Virginia, Minnesota, USA

Reviewed: Jan. 4, 2012

Delicious! Made it exactly as suggested for Christmas morning. Will make it again!!

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Reviewer:

Rene

Reviewed: Dec. 28, 2011

I used a slightly bigger pan. Added more two day old french bread and a bit more eggnog. As other reviewers stated they added additional spices, I did as well. I cooked it for 40 minutes then removed the aluminum foil for 7 minutes. Superb! Great recipe.

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Reviewer:

RMB

Reviewed: Dec. 18, 2011

This was an easy recipe to prepare. I used Texas Toast bread slices. I used 10 slices this time but will probably reduce to 8 slices next time. I cut the bread into large cubes. I did also add extra cinnamon (1/4 tsp) and nutmeg (1/8 tsp) as I usually add more to the eggnog I buy at the store. I liked being able to prep the night before and bake in the morning. I was worried about the cooking time and did leave it in about 15 minutes longer. Next time I will take it out closer to the recommended time though as it does continue to cook after removing from oven.

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Reviewer:

Jessi

Cooking Level: Intermediate

Reviewed: Dec. 12, 2011

This is the best french toast recipe! I served it t a family brunch and people could not get enough! May try using egg whites next time to lower the cholesterol but certainly delicious

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Reviewer:

saraB

Reviewed: Nov. 25, 2011

I made this according to instructions, took it out of the oven after 35 mins and it wasn't even close to being done. I set the oven to 350° and put it in for another 35 mins. I put it back in to brown @375° and after 7 mins it still wasn't browned. It was still a loose when we decided to eat it. Tasted okay but the crust on the bread was really tough. If I ever make this again I'll use Texas toast but I doubt I'll ever make it again.

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