Reviewed: Jan. 20, 2010

This was amazingly great! I followed recipe exactly with the exception that I had no corn syrup, so I substituted simple syrup I had on hand. My only problem with the recipe was user error--I didn't seem to have enough liquid to completely cover or soak all the bread, but I think I had too much bread. This is incredibly easy. Made night before, and served it on New Year's Day for my family. It was hard for us to stop from gorging ourselves on this! Will definitely be making again!

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Reviewer:

ShoppingJen

Cooking Level: Intermediate

Reviewed: Jan. 2, 2010

This recipe tasted good but was very boring. Nothing to it. There was no wow factor. It was not a hit to the large New Years brunch group we had. In fact, I noticed that much of it was left of the plates when people finished.

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Reviewer:

Snap

Reviewed: Dec. 28, 2009

I made this Christmas morning and it was a BIG HIT!! Everyone loved it. I didn't trim the crust and used egg nog instead of milk since it was the Christmas season. Delicious! I will definately make this again.

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4 users found this review helpful

Reviewer:

tkaplan

Cooking Level: Expert

Home Town: Morton, Texas, USA

Living In: Lubbock, Texas, USA

Reviewed: Oct. 23, 2009

I made this for work & everyone LOVED it, several people asked for the recipe. I made the recipe exactly but since I doubled it I needed to cook it a bit longer.

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4 users found this review helpful

Reviewer:

KRIS9701

Reviewed: Aug. 28, 2009

I made this when company was in and we all loved it. It is very, very, very good!

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6 users found this review helpful

Reviewer:

AVEYED

Reviewed: Apr. 9, 2009

Very good french toast casserole recipe. I used challah. It is kind of like a caramel french toast. Really is best if inverted over a serving tray. Very rich but good.

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5 users found this review helpful

Reviewer:

MTRATTNER

Cooking Level: Intermediate

Reviewed: Apr. 7, 2009

Very sweet & rich! I used day-old bread from the bread machine & it was so easy. I didn't change the recipe at all.

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5 users found this review helpful

Reviewer:

STEPHPFAHL

Reviewed: Feb. 6, 2009

I made this Christmas eve so that I could put it in the oven while we opened gifts. Everyone loved it. I have been asked to make it every week since. I increased the recipe for 16 to 20 because we like it so much.

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Reviewer:

jetnang

Reviewed: Jan. 4, 2009

First time we tried it it was a bit runny. Second time we cut the bread to 1" thickness (left the crust on), and increased the eggs to 7. It baked up perfectly. Other options: add chopped nuts to the syrup layer, and/or sprinkle cinnamon on top before baking.

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5 users found this review helpful

Reviewer:

jhaumersen

Reviewed: Dec. 29, 2008

I thought this recipe was fabubous! I loved the syrup! However, I did make a few modifications. I added 1 tsp. each of cinnamon and nutmeg. I sprayed the bottome of a glass 9"x13" pan w/cooking spray. I let the syrup mixture come to a boil before I poured it into the pan. I layered sliced french bread, crust on, over the syrup and then poured the milk egg mixture over that. I let it sit covered overnight in the fridge. The next morning, I placed the glass pan containing the french toast into a metal pan filled with 1/2" of water. I baked it in the oven, covered, for 30 min. I then uncovered the dish and baked it for an additional 20 min. It came out fantastic! The caramel syrup didn't stick to the pan at all and the bread was lightly toasted on top. This is one of my favorite new recipies and I know I'll make it again and again.

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20 users found this review helpful