I found this recipe after I couldn't find my mother's recipe for Skiiers French Toast....I love this recipe! There were many complaints about this recipe, but I didn't have any problems. Here are some things I did do that weren't clear in the directions....I used the whole loaf of bread making a double layer. I doubled the syrup recipe, pouring most of it on the bottom and a little in between layers, but not using all of it just in case it would be too sweet. I did not time the baking, I just kept checking on it while the kids opened their Christmas presents, but I really don't think it took too much time....maybe a little over the recommended 45 minutes. I just watched it till the top started to brown. It was not mushy, or too sweet...I really think it was just right. I did use a Pampered Chef stoneware baking dish, maybe that's why I didn't have any problems with the syrup getting hard after it cooled. I hate to say it, but I like this recipe better than my mom's!
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I found this recipe after I couldn't find my mother's recipe for Skiiers French Toast....I...