French Toast Bake with Blueberries

This was excellent. To make sure the bottom wasn't soggy, in the morning before putting it in the oven, I flipped the bread. Used fresh blueberries. Wonderful!

I got this recipe from a friend in MOPS. Can't go wrong with this one. Fast and easy and always a crowd pleaser. NOTE: The pan MUST BE GREASED. You can use mixed berries or blueberries; I always prefer blueberries - less seeds. The tartness of the blueberries balances the sweetness of the bread and we add a touch of syrup. I also add some cinnamon to the egg/milk mixture. I never have had it with the pecans... even though I'm sure it's delicious... just more pricey and never seem to have them on hand. I've never had to flip the bread, however I do have to bake it longer than the recipe calls for. Maybe as much as 45 minutes BEFORE you add the blueberries. But all the milk/egg mixture should be cooked through. Be patient! :-) I did take it out too early this xmas brunch (we were hungry and my father LOVED it still) but I put it back in for 10 more minutes and it was perfect. It will turn out delicious if baked enough. I think the time varies because the various bread thickness that people cut. I like thick bread and cut it thicker, then add more eggs and milk (used eggnog for my milk for xmas breakfast), thus making it take much longer to bake. Just give it time. But 25 mintues is certainly not enough if you cut it thick like I do. Might have to put a piece of tin foil lightly over the top towards the end if additional baking is necessary to keep the top from browning too much. This recipe is hard to ruin so don't depair.

Yummy!!! This is very good. Easy to prepare and is now planning on taking center place on Christmas morning. Very sweet but in a nice way...Only four stars because of the recipe...it took me awhile to figure out that 12 day old bread...is actually supposed to read 12 PIECES of day old bread. Big difference...I kept wondering how you could possibly use 12 day old bread.

I used french toast bread that you can buy in the supermarket. Tore it up into pieces and added cubes of cream cheese. Candied walnuts instead of pecans

The taste was terrific; I had trouble with the consistency. It was somewhat soggy. I think I needed more bread to soak up the egg/milk mixture. I wound up baking it for 40 minutes. All in all, this was yummy, I just need to figure out how to fix the consistency!

I made this for Easter Brunch. I made it with egg beaters cuz someone has high cholesterol. Cooked it an extra 10 minutes like another review said and added cinnamon to the egg/milk mixture along with the other stuff. It was very delicious. Everyone loved it. Would definitely make again.

I made this dish this morning, following the recipe exactly. The flavor was ok, and the texture was barely palatable. I baked it for 20 minutes longer than the recipe suggested, used less of the egg mixture with the same amount of bread, and it was very, very soggy. On the plus side, it did look beautiful when I pulled it out of the oven. I love pecans and blueberries, but this recipe just didn't turn out for me.

I made this with cinnamon rasin bread, very good. we just had this on sunday with some champagne, and eggs over easy on top......... what a brunch!

This recipe was terrific! I made it for my office breakfast today and it went so fast, I only got a small taste. Everyone wanted the recipe! Not too sweet, and the combination of nuts and blueberries is really delicious. Thanks for sharing.

I really meant to put this together last night, but quite honestly, I forgot to do it. So this morning I assembled it and it was fine. I made a few modifications that I'm happy about. First of all, make sure you butter the baking pan; I used an over-sized pie pan. Then I mixed the eggs, brown sugar, milk and vanilla and added a generous teaspoon of cinnamon and a teaspoon of blended "pumpkin pie spice" because I didn't have any nutmeg on hand. Then I tore up the bread into bite sized pieces and tossed it with the egg mixture. I put half of that into the pan then I layered slices of cream cheese over it ( used about 4 oz. of cream cheese) and topped that with half a pint of fresh blueberries, saving the other half of the blueberries for the top. I put the rest of the bread/egg mix on top of the berries and smoothed it out a bit. I then put the pecans on top (which I didn't chop) and spooned the brown sugar butter/ mix over everything. After a half hour in the oven, I scattered the other half of the pint of fresh blueberries over the top and finished it in the oven for the last ten minutes. It was beautifully browned, puffed and photo worthy. And the taste .... oh, it was wonderful. Try it. It's a great weekend or holiday breakfast.

Tasty and pretty – how can you beat it? I love the crunch of the pecans with the softness of the French toast. Because it is just my husband and I, I halved everything, using three eggs. I also added a ½ teaspoon of cinnamon and used light cream instead of the milk – just a personal preference. I didn’t have the problem of it being soggy as mentioned by other reviewers, but I had cubed the bread (cut off the hard crust) and laid the cubes out to dry before adding the egg mixture. I didn’t need to flip the bread, I gently pushed the cubes into the egg mixture to soak it up. I zapped the butter and remaining brown sugar in the microwave for 30 seconds just to caramelize the mixture before drizzling. Serve with a little warm maple syrup – a yummy breakfast. Thanks for sharing!

7 eggs, 1 tsp cinnamon, 1 1/4 c milk and 1 1/4 c half and half

I've made this twice already and we love it. I followed the advice of some other reviewers and added cinnamon to the mixture. Also, before baking, I flipped it over in the pan so that the bottom didn't turn out soggy. It's a fun weekend breakfast staple for us now.

This was a great recipe- I was out of pecans and blueberries, so I just used the base recipe, but I've made many similar dishes before and know they would have been delicious!

I'm making this for a Christmas Holiday breakfast at work. Changing the blueberries to cranberries and the spice from nutmeg to cinnamon and cloves. If you butter the bread with cinnamon butter and toast it first, it doesn't get as soggy either.

Fantastic recipe, thank you! I made this for family that was visiting & everyone loved it. It wasn't soggy at all but I used a big loaf of italian bread, cut it thick & then flipped each piece before cooking to soak up remaining egg mixture. Thanks again!

Delicious! I used "Texas Toast" and toasted the 12 bread pieces at 200 in the oven until they were crispy to get the bread extra dry and help absorb the egg mixture. I coated the bread, let it sit over night and flipped the bread in the morning before baking. No problems with sogginess!

I didnot have the recipe, I read it real quick off line and tried it- and it was very simple. Loved it will make it again.

I made this today for my family brunch and it was the first thing gone! I only added some cinnamon to the wet mixture, otherwise I followed the recipe. It took longer to cook than stated but I may have not used enough bread. I will be making this again and again. Thank you!

This was very tasty. I loved the fresh blueberries on top. I didn't have pecans so just left them out. Mine was way to soggy, but I think because I only had regular bread. I did add a little cinnamon. This was sweet and I didn't even need to add maple syrup! I will try this again but using the right bread to see if it isn't as mushy!

This was good. I was exepecting it to be too sweet but it was perfect. Great breakfast for a lazy Sunday morning. Add turkey sausage and it was perfect! Thanks!

I LOVED LOVED LOVED this recipe. It was so very easy. I did two things differently because a) I misunderstood the recipe and b) didn't have nutmeg. I bought 2 small loaves of french bread and then just tore it up into large bite-size pieces to make a "casserole" type dish. Then I used cinnamon instead of nutmeg. After I poured the the egg/milk mixture over the bread, I gently tossed it all then let it rest overnight. I didn't find mine to be be soggy at all. It was perfect!

Made this for today's Christmas morning breakfast and it was a hit! This is deff something that I will make again -also a recipe that leaves alot of room to add/experiment with. I didnt have nuts or fruit to work with so to hearty up the dish I added old fashioned oats in the bread mix and added the oats to the drizzle topping. This added a nice texture! This is one to have fun with.

Made this for a family brunch and it was well received. Accidently bought walnuts instead of pecans, but still good. Used fresh blueberries, but I think next time I will use frozen for a little more added sweetness.

Pretty good flavor, but I added cinnamon and more eggs and reduced the milk. I've made similar bakes before and that much milk with so few eggs is why people are having issues with it being soupy. I used fresh blueberries and raspberries on top.

I made this for Christmas 2009. Wow it was so good. It's really sweet but it is so pretty when it's done. It was a hit. It smelled so good when it came out of the oven.

This was gorgeous and yummy. I used the frozen berry medley of raspberries, blackberries, and blue berries. It also reheats well. I had some leftovers and my husband enjoyed it a second time!

These are the changes I make: 1. I add cinnamon. 2. I dry the bread in the oven the day before for several hours at 150 degrees. 3. I've found that the top burns at 400 degrees, so I cook it at 350 degrees and use a temperature probe with an alarm set to 170 degrees, then kick the oven up to 400 to brown the top and reset the temp alarm for 190 (which is the temp at which most custards set).

Incredible. I served this New Years morning. Made for a perfect easy breakfast that was elegant and comforting. All my guests enjoyed it and asked that I make on their next visit.

Delicious! I did flip my bread b/f baking it and I increased the baking time by about 15 minutes. It still could have been more done in the middle of the pan. I added some cinnamon to the egg mixture. Will try it again and try to drain any egg mixture that I can in the morning b/f baking it. Also, used frozen berries, but that just increases the moisture problem, so I will use fresh berries next time. I used 1/2 cup pecans which was a good amount. The pecans had a lot to this recipe! I did make one mistake, I forgot to add the melted butter and brown sugar for baking it. I'm sure it would have made it even better.

I made this for Christmas morning breakfast and it came out perfectly. Here are the changes I made to avoid the soggy issue that others mentioned. First I used a day old baguette. I ripped it into pieces about 2 inches big and layed them into the bottom of the greased casserold dish. I pressed them down a bit with a potato masher. I used one cup non fat milk and one cup half and half (Instead of 2.5 cups milk) and then proceeded with the rest of the ingredients as written. I added one bag of frozen organic blueberries to the top and refrigerated overnight. It baked for 35 minutes, sat for 5 and was PERFECT!

3 stars without changes, 4 stars with changes. I made this three times and finally "got it right" on the third try. First, I disagree with the suggestion to use French bread. Use either Brioche or Challah - both are richer. Secondly, I cut the bread in half, lengthwise. It fits in the casserole neatly and looks better when finished. It is VERY important to "flip" the bread a couple of times before baking it. What worked best for me is to pour it up, let it set for an hour and then flip it/rotate it. The next morning, before I pop it into the oven, I give it one final flip. Lastly, baking at 400 is WAAAY too hot. Back it down to 375 and turn it up to 400 for the last 10 minutes for the blueberry portion only (if you want).

Fabulous recipe. I tripled it, and divided it among three aluminum foil pans for a large family weekend. It turned out great.

I feel this is more of a bread pudding type of dish, rather than french toast. I thought this was really tasty, though. I took some of the other reviewers advice, and actually used half heavy whipping cream, half milk to make my "half & half" in place of straight milk. I also added two more eggs for a total of 7, and a little more milk. I didn't have 12 day old french bread on hand, so used up bits and pieces of other breads I had around, including some hawaiian sweet bread, hot dog buns, biscuits, etc. And I did add cinnamon to the mix as well. Also flipped it in the morning before baking. This turned out perfect, and I didn't have to cook it longer than stated. The blueberries were cooked just enough to sort of burst in your mouth as you took a bite. I would probably double the topping next time, as I felt it gave it a nice sweetness. Really a delicious dish, and I believe my Sunday School class liked it too! Because of my additions and the non-french toast consistency, I give it 4 starts. It's a keeper for us, and one that will be extra special on our table. Thanks for a great addition to the recipe box!

This was quick, easy, and tasted AMAZING! I will definately be making this again and again!

I followed the recipe totally. Just as others noted, it puffed beautifully, then fell. Bland,, even the biggest eater at our July brunch left it on his plate. Not worth it.

I have been meaning to try an overnight french toast for a while now, and this was perfect! In my opinion, the amount of bread used will determine if it is soggy. I used a loaf of Challah bread, and I had to use two pans to accommodate the bread. The bread was saturated with the egg mixture, but most of the liquid was absorbed into the bread. If you have a lot of excess liquid in the pan, you probably need more bread. I did flip the bread before baking. I covered it with foil while baking, so that I could bake it longer if I needed to without burning it. The bread puffed up in the oven beautifully, and it was delicious. The blueberries and pecans make it extra special. The only change I might make next time is to reduce the sugar a bit, though this could be because the bread I used was sweet.

So good! I used more bread than called for (on accident) and it puffed up pretty good while baking, but all of the liquid was absorbed and it wasn't soggy at all. It deflated when it cooled. (I did let it cook longer than specified as well.) Makes a beauiful presentation for company.

This has become a must have for my family for Christmas morning now. My kids love it.

This is SO good and nice and easy to boot! I think next time though I may try some apples in with it too.

Excellent dish! I added two extra eggs and cinnamon. Cooked for about 1hour.

Not so good. I flipped the bread like suggested and used less liquid ingredient. It was still incredibly soggy. The flavor was good, but even my husband who eats whatever I make said it wasn't very good. I don't plan to make it again.

Unbelievably good. I used 6 slices of Trader Joe's thick sliced cinnamon bread.

This recipe was made for my baby shower...everyone went gaga over it. I've since made it for school pot lucks, etc. and everyone wants the recipe every time. Nice to make for a holiday too, since it's prepped the night before and baked in the morning. KEY TIP THOUGH: Flip it into a new pan the morning of baking so the wet stuff is on top...that way it won't dry out.. and serve with maple syrup. amazing!

This is Wonderful!! I followed it pretty close (which I try to do with recipes so I can give it a correct rating) I did cube 2 day old french bread and flipped it in the morning. This was so so good I served it Easter morning and would not change a thing. I will be making this many more times. THANK YOU!!

If you are going to make this read this review. I tested this recipe before making it for an event. Here is what I found: I bought artisans bread and left it out for 3 days uncovered. When I make the recipe I added an 1/8 c of brown sugar to the main recipe, I also added the same amount of cinnamon as the nutmeg that is listed in the recipe. I tested out cubing the bread vs. tearing the bread and both came out the same. AND I ended up cooking it for 50 minutes instead. Oh - to save a step I threw in frozen berries at the beginning instead of making this a two step process. The result? Well a 5 year old said - YUMMY and i was told I should open a restaurant- all in all I think these changes worked out VERY well. One more thing- when I took the pan out in the morning I turned the bread so the egg was also on top and it did not come out soggy at all.

This is seriously the best french toast recipe I've ever had. I think, after reading all the reviews, that people who got a soggy result didn't use enough bread. While at the bakery, I noticed that there were two distinct sizes of french bread loaves. I used the extra large one and the recipe was perfect. This was amazing and everyone scarfed it up quickly. Try it, you won't be sorry.

I made this for New's Years Day brunch. I followed the recipe to a tee and it was outstanding. My company just kept getting more and more until it was finished. Because of the many reviews with consistency problems, I was a bit concerned. However, I have come to the conclusion that it is all in the type of bread you choose to make it with. Mine was a crusty french bread and it was almost perfect, a tad dry on the outer edges. I think next time I will use a softer crust bread and cut it into pieces to promote even soaking of the liquid. This recipe is definitely a keeper.

I used regular old sliced bread and just tore it into bite size pieces. I cut the milk down by 1/2 cup and added the blueberries right in. I cooked it at 350 for the first 30 minutes and pushed it up to 400 for the next 10 and it was perfect. Let is set about 15 before eating. Very Yummy and easy. Will be making again soon!

amazing! this is such a great breakfast if you have a house full of guests. prepare it the night before, and WALA! you have a tasty and hassle free meal! the fresh fruit is a must, and some homemade whip cream is a nice topper!

I really like this. I didn't use nuts and halved the recipe. Followed the directions and then in the morning flipped the bread slices over and drained off the extra mixture in the pan. This made a moist french toeast bake and not soggy at all. I wasn't a big fan of baked french toast due to it being too soggy and eggy. But, I think the key is to drain off the excess in the morning. I did also really like the blueberries being added. Overall, I liked this recipe.

This is a great breakfast dish that even my fussy family loves! Just a few minor changes made it even more tasty - instead of 2 1/2 cups milk I used 2 cups milk & 1/2 cup French Vanilla coffee creamer. Also add 1 package of softened cream cheese to the mixture before pouring overtop of the bread. In the morning, be sure to flip the bread over prior to baking to ensure that all of the egg mixture is absorbed. I love to top this with raspberries, blueberries, & blackberries. Delicious!!

Delicious! I made this for Father's Day brunch and the entire family raved. What an easy, delicious recipe. We added syrup on top... :-)

GLUTEN FREE DAIRY FREE OPTION ...Excellent. used gluten free cinnamon bagels, dairy free butter and Almond milk. I didn't have time to leave it overnight, but it was wonderful baked the same morning. I actually cooked the blueberries in it for the full time accidentally and they came out plump and delicious. I've made this twice now with requests for more..

so easy and so good, added extra vanilla and 1 tsp cinnamon.

Excellent choice! Instead of 10-12 day old bread... I used fresh bread and toasted it in the oven on low for 1-2 hours (to make it hard). I also opted to use cranberry orange bread instead of plain and then topped with powdered sugar instead of blueberries.

Made this for Christmas breakfast. I have been trying to find the keeper and this is it!! Best one on this website-will make again.

Used french bread (1 day old) and a few hamburger buns because I ran out of other. Added fresh fruit (rasberries and blackberries) last 10 min. Turned out great. Also made the overnight french toast and others liked the "praline" sauce on top of this as well.

I was very pleased with this recipe. It wasn't too sweet, and the texture & flavor were perfect. My bread wasn't stale so I toasted it first (this will help to keep it from getting soggy if it's not stale). It was a very easy dish to prepare and it turned out so beautiful, great for serving to company! Next time I think I'll add some peaches, and I think any kind of pie fruit would be great on this (apples, cherries, etc.). Thanks!

WOW... best breakfast casserole EVER! I used bread that was nice and stale and the texture was perfect when finished baking. The pecans are a great touch.

very good.Have not put blueberries on yet

Quick & Easy to make the night before! I rip the french bread into pieces. Definately flip it in the morning.

Fixed this dish for the morning before a big event. The reviews were good. The amount of egg mixture seemed to high for the amount of bread and I had eggs on the bottom in spots with soggy bread in some places. Really not a good dish for me.

I really liked this recipe and so did all of our company Christmas morning. I did use the suggestion of flipping the bread in the morning prior to baking.

Love this!

I've served this twice now for large family gatherings. The first time was for Christmas brunch - I omitted the blueberries and pecans, and instead made a cranberry reduction that we drizzled on top after baking with some pecans thrown on top. The second time was for my grandmother's 80th birthday party - I actually had a specific request for it to be served again - that time I made a raspberry and strawberry reduction with some sliced almonds. The reductions were very simple - about 16oz of fresh fruit, about 1 1/2c of fruit juice that would taste good with the fruit, and then sugar to taste, simmering on the stove for about 45 minutes (basically the time it takes to cook the french toast).

I used regular grain bread (I dried it out in the oven). I had no nutmeg, so I used cinnamon. I also had no pecans, so I used walnuts. I cut the sugar to 1/2 cup in the milk and egg mixture. So, with all that said, it was excellent. Definitely, it is a repeat recipe.

I had a loaf of whole wheat bread that I needed to use up so I thought I would try this recipe. Unfortunately, I didn't have blueberries or pecans so I just followed the recipe up until the addition of the topping, which I left off. I thought it tasted good, I'm sure it is even better with the topping!

I made so many changes I'm not sure exactly how I should rate it. To rate it according to how mine turned out with my substitutions would give it poor rating. I didn't have french bread. Used Oat bread instead. Didn't have pecans or blueberries so I didn't add them. I didn't add quite as much liquid and I haven't a clue how long I left it in the oven. All in all, it turned out alright. Not the best. But still eatable. I think it would be just as easy to make regular french toast as it is to make this - of course, if you don't have time to stand over the stove then this would be the better option. Having the correct ingredients would help too.

Good recipe but next time I will omit the nutmeg just was a little too strong.

I followed the recipe exactly and it was great for my Christmas breakfast.

Made this recipe exactly and it was great! My bread was only a couple of days old and not left out to dry or anything. I assembled it first thing in the morning and put it in to bake at dinner time. I used frozen blueberries and chopped pecans. Serve with turkey bacon or sausage patties and a splash of warm maple syrup and it's a crowd pleaser. I found adding the melted butter browned it nicely and added a nice butter flavor.

This looks gourmet, tasted delicious, and oh so easy to prepare. Rave reviews from all. I used Oroweat Texas Toast instead of French Bread, 2 pans: a 13x9x2 & 8x8 sq. & 6 eggs. Also baked it for 35 minutes & served the blueberries on the side so people could choose syrup or fruit. All chose the blueberries! I will definitely make this again--everyone wowed over this one.

Great for those of us with a sweet tooth! I made this with sourdough bread (one of the listed options) and it was great. I followed the suggestion by other reviewers to flip the bread in the morning before baking. I also followed the suggestion of some reviewers to cook a bit longer. I cooked an extra 10 minutes before adding the blueberries and an 5 minutes after adding them. It was very moist in the middle, but not as soggy as some reviewers who had not added extra cook time indicated theirs came out. This is definitely one that we will make again!

Made it for a special brunch and every one loved it!

Cooked for 30 minutes, then threw the blueberries on for another 15 minutes. It turned out fantastic! Even better was I made a praline topping for it. Yummy!

Delicious! I actually layered the bed in a few spots (used 2 pieces of top of each other) and also used end pieces to avoid it getting too soggy and it absolutely worked and was delicious!

I lightened this up with skim milk, egg beaters, and fat free cream- and it still tasted so decadent! Made it for Easter and everyone raved. So good.

was a little on the soggy side

I made a half recipe to test on my family. This was pretty good, but very, very sweet. I think I would like it next time with less (or even no) brown sugar, and a drizzle of maple syrup on top when serving. I also added some cinnamon and that made it more french toast-like for me. I had to increase baking time by about 15 minutes or so. I'll make this again but tweak to suit our tastes. Great idea for a somewhat different brunch buffet item! I will be referring to this recipe often - thanks for sharing!

I never could get the consistency to work out. It was really soggy in the middle even though I baked it an extra 25 or 30 minutes. I think I could have baked it all night and it would still be soggy. I don't think I will attempt this recipe again. It wasted so much time and was a flop.

The taste was pretty good, but the temperature was WAY too high, at least for our oven. I made two pans. I flipped the soggy bread bits in one, and left them alone in the other. They came out exactly the same, except the non-flipped one was prettier (it's hard to neatly flip soggy bread bits).

Eh, just okay. Nothing too cool about it, but it is something different than a regular egg/sausage/cheese breakfast cassarole.

Used frozen blueberries and added at the start of cooking time and that seemed fine, and one less step! Used "artisan" bread with a heavy crust. Finished product was not mushy at all. It was 2-day old and I let it sit on the counter with no wrap for that time. I did stir/flip bread in the morning. I did not find it overly sweet and we did use syrup.

It was good but maybe more for brunch than breakfast, it's pretty sweet. I ripped the bread into chunks instead of slices as some had suggested and it didn't require any extra baking time.

I have a similar recipe that calls for cutting the bread into small squares so that's what I did for this. I used 1 cup of french vanilla flavored coffee creamer and 1 3/4 cup of skim milk, because the creamer is so thick. I didn't add the nutmeg or vanilla because of the strong flavor of the creamer. I flipped/tossed the bread before baking and didn't have any trouble with sogginess. My Sunday school class loved it and said I could feel free to make it again.

Absolute;y awesome! I didn't change a thing and can't wait to try it out on my sunday school class!

Made it for Christmas breakfast and it was delicious. Like others I drained most of excess egg in the morning and added a little cinnamon to egg. I also added a couple extra slices of bread on top. Instead of 1 cup of pecans, i halved it and added 1/2 cup low fat vanilla granola which added a great crunch! Can't wait to make again.

Yummy! A delicious casserole and so easy to assemble! I made mine the night before I baked it and felt the bread got just a little too soggy for my liking, but otherwise it tasted great!

This recipe was great. Easy to make and its flavors were nicely balanced. It was not too sweet and texture was similar to bread pudding. The tart blueberries, savory pecans, and slightly sweet brown sugar drizzle complimented each other nicely! I altered the recipe in process, but not ingredients. I used store-bought sliced french bread and was worried it was too soft. I put it in the oven at low until it was definitely dry. I used the entire package (1 lb) and it ended up being three layers deep. Before placing in the oven I rearranged the layers (the botttom was very wet and the top seemed too dry) and flipped the bread as well, to even out the egg mixture. I baked according to the orginal recipe directions and it was delish! Will make again.

Made this for work and didn't even get to try it. The reason for the 5-star rating was the e-mail that went out later that day trying to track down the person with this recipe.

This tasted very good but I agree with some others. It turned out very soggy even after cooking it for about an hour. I would increase the bread and decrease the egg mixture. Otherwise very tasty.

I've made this several times. So easy! Its loved throughout the office. I make it for all our breakfast gatherings.

I made this for Christmas Brunch and it was excellent! I used sourdough bread in place of french bread and sprinkled with powdered sugar. Very easy and delicious. Looked beautiful in my blue glass casserole dish!

It was tasty, but, the bottom was soggy even though I used twice as much bread as the recipe called for and flipped the bread over in the pan before baking in the morning. It took longer to bake thoroughly than the recipe stated.

Having been asked to make the breakfasts for a long-weekend 50th wedding anniversary celebration, I decided to test this recipe. Very glad I decided to try it before serving it at the event! The texture was that of a quiche with pieces of bread in it. It could be called a sort of sweet egg dish. Really rich. Hot from the oven, it was not good at all. I did think it was better when I tried a bite later in the morning when it had cooled completely, but I won't be serving this at the anniversary.

I used almonds instead of pecans because I had them on hand...it was wonderful.

This was waaaaaay too sweet for me. I would cut the brown sugar by 2/3 and try again.

I was not very fond of it, thought it was a little too mushy and not sweet enough (though syrup helped this); however, many others at the party enjoyed it and stated it was their fav dish at the brunch. I made it with torn up slices of French bread (since it was not an older loaf, I toasted each slice), added cinnamon in the egg mix and topped with frozen mixed berries (which everyone seemed to like). It also looked quite pretty.