Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.
This was really good, and unlike other reviewers; we didn't have a problem with the middle of the casserole being goopy (although I did bake it for longer than suggested; 60 minutes). I changed the recipe only slightly, instead of adding 1 1/2 cups of milk, I added 1/2 cup of egg nog, about 1/4 cup of half and half cream (just to finish up what I had on hand), and topped it up with milk to equal 1 1/2 cups. The egg nog gave this dish an excellent flavour, next time I will add 1 cup of egg nog and the rest milk or cream.
Read MoreThis was really good, and unlike other reviewers; we didn't have a problem with the middle of the casserole being goopy (although I did bake it for longer than suggested; 60 minutes). I changed the recipe only slightly, instead of adding 1 1/2 cups of milk, I added 1/2 cup of egg nog, about 1/4 cup of half and half cream (just to finish up what I had on hand), and topped it up with milk to equal 1 1/2 cups. The egg nog gave this dish an excellent flavour, next time I will add 1 cup of egg nog and the rest milk or cream.
Pretty good. I had half a loaf of bread that was just about to go stale so I thought I'd give this a try. I sprayed the bottom of my pan with Pam for baking and left out the margarine. I added some nutmeg and a little more vanilla. This took over an hour to bake. But, even though it was a little mushy when I first cut it, I let it sit for about fifteen minutes (not intentional) and it firmed right up. I sprinkled a little confectioners sugar on top and served it with butter and maple syrup. It was even better the next day out of the microwave!
Fabulous! Definitely a hit with the kids. I've made this several times and it is so easy. A few times I have used the King's Hawaiian rolls and refrigerated overnight before cooking. YUMMY!
This recipe was great... we loved it. I used one raisin bagel as part of the 5 cups of bread. Because the bagel was denser bread the liquid required was perfect. I also used 1/4 cup of French Vanilla coffee creamer to thicken the milk and give it more of a vanilla flavor.
I do not like french toast, but my husband loves it. So I made this thinking there might be a chance I might like it baked, plus it seemed quicker. I just made a few SLIGHT changes: 1) Bread cubes to bread dough 2) egg and milk batter to tomato sauce and 3) syrup to cheese and pepperoni. Again, I normally don't like french toast, but this recipe is TOPS!
It was pretty good and really easy. I made it in a 9*13 inch pan, it was all I had. It reminded me of rice pudding. without the raisains. It had a custardy feel and taste to it. I liked the top and sides. It also puffs too as it cooks. It fed 2 adults and one 5 year old and 2 2 year olds. My 5 year old who could live on "eggy bread" didn't care for it. The 2 year olds loved it.
This casserole was DELICIOUS! I did make it in a 11x7 baking dish, followed the recipe except I added the teaspoon of cinnamon to the egg mixture along with about 1/4 teaspoon nutmeg, poured it over the bread and tossed to coat. While that was sitting for 10 mins. I made a simple praline topping of 1/2c. butter, 1/2c. packed brown sugar, 1/2c. chopped pecans, 1 tbsp. light corn syrup, a heaping 1/2 tsp. cinnamon and 1/4 tsp. ground nutmeg-combine all in a small saucepan, bring to a boil and remove from heat, spread evenly over soaked bread. It only took about 35 mins. to bake, but my oven is really hot. Anyway, fantastic base recipe and very delicious results. My 2 year old son loved it. Will be making this again!!
Holy Cow! This was fabulous. I used egg bread and used a 9x13 pan. It was not as eggy this way but had the texture of french toast. Not a morsel left on Christmas morning. Edit on Jan 3...I forgot to say I added 1t of cinnamon to egg mixture and put it together the night before so it soaked up the batter overnight. Hope this is helpful.
Nice recipe! Would love to try it with challah bread or maybe even some apples, nuts and raisins thrown in. I love the fact that we can review recipes on this site and see what suggestions other cooks have made. Some recipes will end up being a disaster if certain changes aren't made. Plus, those of us who are real cooks can spot a recipe that might need some tweaking or could be improved with the additions or deletions of some ingredients. That's the beauty of cooking..creativity and flexibility. I really appreciate the people who take the time to write reviews and share their ideas. What I don't appreciate are the people who write angry negative reviews and criticize other reviewers' right to use a recipe as they wish. Many recipes on this site are just a base for something grander. To the lady who went off on the people who alter recipes... lighten up! Don't read the reviews if you can't stand other people's ideas and feel you must be rigid and do everything as written. Find another site to dump your negativity because allrecipes is not the place for nasty criticism. Anyone that cooks with that type of bad energy will surely leave a bad taste in everyone's mouth!
This was delicious. I did not modify this recipe. I used a 9 x 13 pan and the only thing that I would do different next time I make this would be to grease the pan a little more generously with butter. The casserole stuck to the bottom of the pan making it a bit messy for cleanup. Thanks for sharing!
This is really good! My kids are french toast obsessed so of course they loved it. Also, had to laugh at the person who said they hate reviewers who correct recipes but then you click on their profile and their reviews are full of corrections on other ones! ha! FYI-- I happen to love suggestions on recipes so keep them coming! It saves me from wasting money on something if it just isn't working in a recipe. Who wants to spend all that time (and money) to make a mistake on a recipe that someone else also made and could have helped you prevent? Keep them coming!
very good, a different way to make french toast
I love these casserole type breakfast recipes, esp. when company comes. So simple - thanks! Oh, one other thing. I understand the person who is bothered by reviewers' changes. I think it helps if you mention the changes you made AFTER making the recipe AS IS first. That way you can state why you tweaked it. Helps those of us who haven't tried the recipe yet.
Ths was AWESOME and extremely easy. I scaled it up to feed around 75 people this weekend. I used French bread torn into big chunks, and instead of pouring the custard over the bread I just threw the bread into the custard mixture and combined it all with my hands, then let it sit in the fridge overnight. I mixed all of the sugar into the custard instead of sprinkling the top. In a big pan, approximately 24x16, it took nearly two hours to bake, just fyi. It was a HUGE hit. Great recipe!
I agree that this is more like bread pudding than french toast but it does say casserole so . . .
I made this for a sunday brunch and I didn't change a thing EXCEPT, I threw in a couple handfuls of walnuts....I say handfuls because I didn't measure them I just tossed some left over walnuts I had, into the mix...scrumptous! OH and I do rec. leaving out a few pieces of white bread from a loaf to 'stale' and harden up some the night before or use texas toast style...no soggies here! I'll make this again and again and again.... Enjoy! MM
Great starter recipe. This is a perfect canvas for a little culinary creativity. Make this recipe your own with the addition of pecans, raisins, berries, chocolate chips, bananas, or anything else your heart desires. Since I wanted to rate the actual recipe, I added only a pinch of nutmeg this time around. I doubled the recipe and baked it in a 13x9 inch foil pan. A one-pound loaf of sturdy French bread yielded just the right amount of bread cubes. Cube the bread the night before to save time. This is a great use for stale bread. Thumbs up from all three hungry kids!
Very yummy. I will probably make this at least twice a month. It was a great way to use up leftover bread. I used whole wheat homemade bread cut into 1.5"x1.5" cubes. I spread a double recipe out on a big sheet pan, and I'm really glad that I did, because the best part of this recipe is the crispy top. It was also nice and puffed kind of like a pastry. I think if it was thicker and in a smaller pan it would be soggy in the middle. I baked it at 400 degrees. I sprinkled powdered sugar on the top when it was done. It was very delicious. Yes, it isn't extremely sweet or flavorful, but with syrup it's just the right amount of sweetness. My family said to make it again.
Great recipe. Here are my changes. I used French Bread from a bakery, reduced the milk to 3/4 of a cup, combined the egg mixture with the bread in a bowl and tossed then let it sit for 10 minutes. Place in an 8 x 8 pan, top with 1 cup frozen blueberries, then 2 tbl brown sugar mixed with cinnamon and nutmeg. Baked covered at 350 for 15 minutes, uncovered for 30. Served with warm syrup. It was perfect.
I make this a lot using Apple Fritter bread from Walmart. My eldest loves to help put the casserole ingredients together. Sometimes, I'll add a grated apple and raisins in for texture and added vitamins.
I would like to say that I prepared the recipe exactly as is...but I didn't. I made A LOT of changes. And that was because of the reviews of so many others. First: I used Texas toast, but into cubes. I put them on a baking sheet in a 350 degree oven for 15 minutes to lightly toast. Then I put them in a lightly greased 9x13 pyrex pan. I also used sugar-free French vanilla non-dairy creamer versus milk - this greatly enhanced the vanilla taste. I also put a little cinnamon in the liquid mixture. When I poured the mixture over the bread, I pressed on each piece to ensure the bread absorbed the liquid. Then I covered it, and put it in the fridge overnight. The next morning, I brought it to room temp, then dotted with softened butter and sprinkled the cinnamon/sugar mixture over the top. It only cooked for about 40 minutes, and I let it rest for 5 minutes before serving. No syrup was necessary. It was amazing!
Great overall concept but with minor tweaking can be made into a way better dish using the same ingredients! I've made this a few times and have came to the conclusion that this is best in a 9x13. Also add more sugar, cinnamon and vanilla to suit your taste. I put foil over the top as to not over cook the top of it. While it is cooking I also open the oven and take a knife and cut into it, as too open it up a bit and allow for more thorough cooking, I do that about 3 times and it's never soggy!
Follow the recipes exactly and mine turned out really bland. Maybe next time I'll add more sugar and cinnamon or orange juice.
Overall this was a good recipe. I should have taken the advice of others to reduce the liquid. I'm going to try it again with only 1 cup rather than 1 1/2 cups of milk. I had to increase baking time to a little over an hour because of following the recipe, and it was still somewhat soupy.
I used leftover French Bread and stuck to the recipe except added a smidge more cinnamon, and this was wonderful! I made it at night for my hubby to take to work in the very early am, and the house smelled soooo delish I had some for dessert. It was just as good 2 days later when the kids had it for breakfast.
5 stars for a great recipe. It was easy to make and tasted delicious. I used a baguette and about 8 slices of potato bread. That turned out to be a good combination because it wasn't mushy at all. The baguette held its shape while the potato bread absorbed a lot of liquid. I made it in a 9 x 13 pan and added an egg and some milk to make more liquid. Covered the dish for 30 minutes then removed the foil for the last 15 minutes. I used spray at the bottom of the nonstick but it still stuck a little. It was perfect! UPDATE: Made this again in a glass 8 x 8 pan with lots of nonstick spray. No sticking issues at all. Didn't need to cover with foil. This time I used 1/2 loaf of challah bread and 1/2 baguette. I think the key to good texture is that half of the bread used should have a thicker crust that will hold its shape when mixed with the egg mixture.
This recipe is awesome!! Tastes like bread pudding. I have made it twice, once even using left over hot dog buns! I have a couple of tips: Cut your bread with scissors to keep it fluffy. Also, don't use all the liquid mixture. Just pour it over slowly until your bread is just lightly soaked. How much liquid you need can vary greatly depending on the type of bread you are using!
Yep, we loved this one at our house. This recipe is perfect as-is and DELICIOUS! It's a perfect way to get all my boys to eat eggs (they all claim to "hate" them) without them realizing it!
Very Good!!! Have to say that I too don't like it when people change up a recipe and then give it a bad rating! Try it AS IS and THEN offer up your suggestions.
Made this yesterday morning for our seven children and two teenage girls that spent the night at our home...doubled the recipe and it was amazing, used 13x9 pan and added just a little bit of cinnamon to the egg mixture as well. This turned out beautifully, everyone loved it and even though it was served with scrambled eggs and bacon the whole pan was consumed. The pickiest (11 yr old) had four servings...lol
Here is the secret to this basic recipe. Use raisin or blueberry bread and cube. let the bread dry out overnight and then add the liquid ingredients and refrigerate overnight so the bread can soak up the egg mixture. Its not so eggy if you let it soak and marinate overnight. Be creative and add what you want in the way of more fruit etc. Great basic recipe! thanks for sharing.
Really good! I made everything the night before so all I had to do was assemble and bake the next morning. Would make a great "company" recipe by doubling up and baking in a 9 x 13 pan. A lot less time than standing at the stove making pan after pan of traditional french toast.
This was really good!!!.. My daughter loves french toast and loves this!. as someone else said I cannot stand reviewers that feel the need to change a recipie as posted, critize it and change it, and make it into another one. Yours was great as is!!..Thank you!
This recipe is very good as is. I find it very irritating when people change the recipe and then rate it. I’d like to say to them you didn’t rate this recipe you rated your own. Anyway, my family enjoyed it. I baked it in a 350 degree F. convection oven for 50 minutes and the center was done perfectly. Thank you STARFLOWER!
I followed the directions exactly so what went wrong. It was gross. very soggy under the top layer. No one ate it at all. oh well--delete that one from my recipe box. Don't know til you try.
I agree with another reviewer about the ratings. Please only rate the recipe as it is written. It is not an accurate rating system if you are rating the recipe based on changes you've made. It then becomes a different recipe and your rating only refers to your personal "new recipe". This recipe, as written, came out wonderful. It is sweet to begin with so keep that in mind if topping it with fruit or whipped cream. We did strawberries and whipped cream and it was way too sweet but on it's own, it tastes very good. A great recipe for the person who desires french toast but doesn't feel like standing at the stove turning the pieces. I'm hoping to try this as an overnight recipe soon. Thank you for the recipe!
I really liked the foundation for this, however; I followed the recipe EXACTLY and the middle of it was still goopy. I kept it in the oven longer and the middle was still mushy. Next time, I will try using less liquid.
I agree with Pattipoopidoo about rating the original recipe after making changes. One of the changes by a reviewer is more of a mixture for bread pudding. Either it is rated with no alterations or it is used as a 'base' for adding other ingredients to your personal taste but don't rate it. I rate this recipe (with no alterations) 5 stars.
Fantastic Basic French Toast Recipe! I am a Foods/Culinary Arts Educator and my students loved it. We dust with powdered sugar and honey. The Bomb!
In the good ole south we call this bread pudding. You can can add fruit and chocolate chips to change up this recipe. This has been made in south for years. We serve this as a dessert with a rum sauce.
This is a great way to get rid of any bread leftovers! (Warning! This is another one of those reviews that "change" things...though I prefer to think of the changes as suggestions or alternates, in case you don't have something on hand. Plus, it's really cool to see what others have done with a recipe. I'm also a big fan of incorporating leftovers into later meals so they don't go to waste...) Anyway--I was trying to get rid of some day(s) old pound cake when I came across this recipe, so that's what I used instead of regular bread. (it was Cream Cheese Pound Cake III from All Recipes, and we'd had it with fruit and whipped cream a couple days before..Very good!) I sliced the cake into thick strips and spread them out in a tightly packed single layer at the bottom of a 9*13 Pyrex pan. I put the filled dish in a slightly warmed oven while preparing the topping to crisp it up a bit. I followed the topping ingredients pretty closely--though I did reduce the sugar to 1/2 tsp (pound cake has more than enough), adding a little more cinnamon and vanilla to taste, leftover peach/applesauce, (about 1/2 cup) and a generous dollop of maple syrup. I poured the mixture over the pound cake slices and left it in the fridge overnight. It didn't "puff" up as much as bread would have, but it came out smelling, looking, and tasting just great! I sprinkled the top lightly with powdered sugar while it was cooling. It wasn't too soggy, (the larger pan really helped with that) tasted exactl
Yummy...5-6 slices of bread equated to 4 cups, I toasted the bread and cubed. I used brown sugar in place of white sugar, and I served with sugar free syrup. This is definitely a guest delight.
My son is on a gluten free diet. I made bisquick's gluten free pancake mix, fried up 2 big pancakes, cut them up into cubes in place of bread, and non fat mil instead of reg. milk (to cut down on the fat content). Also replace the margarine for butter (not more than the tbsp to avoid the fat and dairy. Those sensitive to these ingredients needs to choose them cautiously). This is a real good recipe, low in sugar, tasty. It's more like a custard once you let it cool down in the middle with a crunchy topping. Very, very tasty!
Sorry, but I agree with Pattippopidoo - if you change the recipe so much that it is no longer this recipe, then go post it as a new recipe and rate this one based on the ingredients and directions.
I agree with one of the other reviewers, if you change the recipe, it becomes YOUR recipe, not the recipe you are supposed to be reviewing....can't stand it, it's sooooo annoying
Just made this - delicious - for those of you who stated that the MIDDLE WAS RUNNY or NOT COOKED ENOUGH, you need to set the cooking pan on another pan filled with about an inch of water thereby creating a bath in the oven. This will set the custard.
hands clapping.... yeah... man... it was great.... added coconut.... lol.. hee heee
I have to agree with both sides of the previous reviews, this was kinda mushy but it was very good. I cooked it a little longer than the recipe called for, 65 minutes. I doubled the recipe, so it basically took a whole loaf of bread, and there's no way I would have tried to make a loaf of bread into french toast it would take forever! This will be a good one for the bridal showers and bacherlor party mornings I have coming up in the next couple of months. Thanks for the great recipe!
Family loved it! I used a whole, 16 oz, loaf of cinnamon swirl bread, so I increased the amounts of the milk to 2 cups and the eggs to 5, it came out great.
Excellent! I cooked it the day before and reheated it the following morning. Turned out great.
I think this was a good recipes and personally, I welcome everyone's opinion on changing it and how they made it better. Some people just can't be pleased. But this is a good recipe! Change is good.
Fantastic! I can't wait to try this one for company! I cubed whole wheat bread and used 1 cup milk (all I had) and the rest half and half.
SHUT UP! This is the best thing ever!!! Made it as is and was loved by my WHOLE family. Easy, easy, easy and has room for additions.
Very easy-to-follow recipe and the end result is yummy!!! Instead of milk I used heavy whipping cream because I wanted it to be a bit thicker and it came out perfect and with a little maple syrup on top…YUM! This is a keeper!!! Oh, I forgot, I left it overnight to set and before I put it in the oven I patted butter on top and sprinkled the sugar-cinammon mix on top.
Thank you for the recipe...for me though it came out pretty soggy, so i baked it longer and turned up the temp, still soggy...not sure what i did wrong.
This casserole has a very good flavor but using regular sandwich bread it's a little soggier than I like. I will definitely make it again. I will probably cut down on the milk by 1/4 cup or use a much heartier bread to absorb the liquid
Very easy to make - I doubled the recipe. Everyone loved it! Next time I will cut the bread up the night before to save time in the morning. I'm not sure if you can prepare the whole recipe the night before like you do for an egg strata casserole, but a little prep the night before will help get it in the oven sooner.
YUMMY!!!! I made this for Thanksgiving morning and everyone went crazy over it! Next time I might just cook a little bit longer...
i have used this recipe for years. so nice for company or a house full of kids from a sleep-over. on occasion i add well drained canned peaches to the mix....its so good.
I guess this is just a matter of taste, my kids really liked it, but my husband & I didn't. I thought it was too mushy, maybe this would be better with a firmer bread. Also, even though I greased the pan, as directed, mine stuck pretty bad.
I loved this!!!! Easy too! I made it the night before. I used french bread and it was not too mushy at all!!!
It was good, but a little plain. I used a 13 x 9 pan because the 9 x 9 seemed too small. I stirred everything before adding the cinnamon-sugar on top because some of the bread pieces were completely saturated while others were dry. I think this helped with the soggy mess that other people referred to. I think using a sweeter bread (I just used plain white bread) would be a good idea, plus add extra cinnamon to the milk-egg mixture for a stronger flavor.
Very good -- served it with Sliced Bananas & Apples. Kinda like a warm bread pudding/french toast.
Fantasic recipe for girls brunch, they loved it!! My husband insisted I make it for him the next day after all the raves!! I too, added Half & Half for some of the milk, and put more butter on top and used a 9x12" pan and added a little more of everything. As for the 12 servings, that is way off. With the extra ingredients and the 9x12" pan it only served 5 girls. No leftovers for my husband!! Otherwise fantistic recipe! Victoria
I plan to use this as a special Recipe that I will use at Holiday Time It was great, simple to prepare and YUMMY!!!!! Thanks Meanestjean in Connecticut
I was looking for a great brunch dish & this was it! The recipe has just the right proportions of egg, milk, sugar & vanilla. I added extra cinnamon & a tsp. of nutmeg as well. My two day old potato rolls stood up well with the batter and I tweeked the recipe by topping the dish with a cup of fresh blueberries, 2 small sliced bananas & brown sugar crumbles made with the margarine. I used a lightly butter sprayed 9x9 pan. Baked covered for 45 min then removed foil & finished off for 10 to add a nice crisp to the topping. It came out thoroughly cooked & not mushy as some other reviewers experienced. This is a really satisfying dish that also makes a terrific dessert served warm with vanilla ice cream. An excellent recipe with great versatility & a definite keeper!
This recipe is simple yet I made it twice and two others made it...it came out very soggy for all of us. If a recipe that is followed to a tee does not come out correctly then I question the recipe.
Yum yum yum!! This is great!!! I made a few changes based on other reviews. I used half a loaf of Oroweat cinnamon raisin bread and cut it up into cubes. Then I mixed the eggs, milk, cinnamon, 1/4 cup Splenda, salt, and a splash of vanilla extract all together in a bowl and poured it over the bread cubes. I stirred it all up and let it sit for 10 min. Then I transferred it all to a greased baking dish and poured about 1/3 cup melted margarine all over the top as well as some brown sugar. I baked it for 45 minutes total. 25 minutes covered and the last 20 minutes uncovered. Wow it turned out so well, everyone loved it!! I served it with syrup and sliced strawberries! I will definitely be making this again!! It's a keeper!!!
Fabulous recipe! It only makes an 8x8 pan so make 2 - it goes quickly. I prepared it the night before exactly as instructed and stored in the fridge. The next morning, I threw in some blueberries, stirred, and baked for an hour. I drizzled warm syrup over the entire pan before serving. Perfect!
This was great! I brought it to Easter Brunch at my mother's and everyone loved it. I followed the suggestions below and used half milk and half half& half. I will make this again for sure.
My husband said after eating this he will never eat regular french toast again! I thought it was great myself, but I sprinkeled some pecans over the top of mine (after it was done cooking.) Next time I would probably add some raisins or something to add to the breadiness.
My large, picky family loved this! I had the crusts/pieces from 4 loaves of bread that I needed to use and this made a great meal for all of us. I did let it soak for about 4-5 hrs to help moisten the crusts and we put syrup on top. Bonus was that we had enough left over (I 4X the original recipe) to eat for breakfast and all I had to do was pop it in the microwave.
Fantastic! I have made this many times over the past year and it's been a hit every time. It's baking in the oven as I type this...and boy does it smell good! I usually save the bread ends that my kids won't eat and pop them in the freezer, when I have enough I use them to make this. The only thing I did differently (and not on purpose) was that I doubled the recipe but only used 2 TB sugar in the egg/milk mixture thereby ending up with more sugar for the topping. It makes it even tastier, in my opinion. Thanks so much, I'll be making this for years to come!
Easy and good recipe. I folled instructions except I used a 9 x 13 pan because that is what I have. I also refrigerated for 30 minutes for baking. Came out perfect. I think it would be fun to mix some candied pecans in next time. Thanks for a great recipe.
As is, I give the original recipe 4 stars because it's very good, but a tad too bland for my tastes. After making it a couple more times based on previous reviews and my personal preference, it came out wonderfully! I used regular sliced whole wheat bread, since it's what I always have on hand. I added 1/2 t of cinnamon and nutmeg to the egg mix (I might add more next time because I love spicy french toast!). Many reviewers suggest to keep the bread layers at one to avoid sogginess, but I didn't have a problem with two layers. I put the first layer down, poured the egg mix over it, sprinkled with the cinn sugar, and added chopped apples...then did the same with the second layer of bread. Because I was afraid of the many soggy reviews, I also poured out the excess egg mix then popped it in the oven right away. Following other reviewers, I covered it with foil halfway to avoid the top from overcooking, took the foil off and poked it throughout with a fork, and continued to bake. It came out great and wasn't soggy. I also used a pie pan instead =) If you like the bread pudding-type texture, soaking it for a few hours does it, as I've done that, too. I personally like regular french toast better, but this is a fun way to mix it up!
Great taste and easy. I combine the milk with creamer, or buttermilk, or eggnog-whatever I have on hand.
My two boys have proclaimed this dish "So yummy that my taste buds can't believe it". I made it with one cup of milk and 1/2 cup of cream for added richness. Fantastic!!
TASTY TASTY!!! My only concern was that the center was a little gooey... any tips on how to avoid this next time would be appreciated!!
great! it did not come out soggy at all, as other reviewers experienced. baked for 55 min., 30 covered and 25 uncovered. goldenly crispy on top and soft inside. i had a 7x11 dish on hand rather than 8x8 so used that. it has a fluffier texture than regular fr. toast that you dip the slices and pan fry, and that's nice. it could use less sugar because i put on maple syrup. mmmmmm!
I used ciabatta bread and it was perfect. I poured about 1/4 cup maple syrup in the mixture and let the bread soak overnight in the whole mixture. I baked it in the morning and half way, I mixed everything as to cook evenly. It was very delicious and tasted like cinnamon rolls!
Served this Christmas morning, everyone loved it. One person suggested sprinkling with bacon on top. Sounds like a tasty suggestion that I might have to check out next time.
this was really good. in a way i thought it just tasted like bread pudding with out the raisins! i'm not complaining though! i made the full 6 servings though and it was more like 4 servings.
This was so delicious and I have since shared and made this recipe many many times! I did use a 13x9 pan thought, only because so many other reviewers complained of it not being cooked. Using a larger pan, it cooks much faster and the center is always completely cooked. Other than that I use whatever bread I have on hand: I've used Englich Muffins, I've used whole wheat bread, etc. This is so deee-lish no matter what I use! Soo good, thank you for sharing!
It's great but be sure to use a deep enough baking dish as it will puff up. You do not want the sugar rolling out of the pan into your oven... mine did that! What a flaming mess!
This is a keeper. I followed directions, using butter instead of margarine (because I just like it better) and for the topping, I kept the sugar and cinnamon in their respective measurements, but added 1/4 tsp each of ground cardamom, ground nutmeg, and ground ginger. Otherwise, I followed the original recipe. It did take 60 min to bake, plus cooling down time. Definitely something to get started on early in the morning.
Wonderful!! My kids and husband loved it. (I did too). Guess what were having Christmas morning? Delicious.
This is one of those recipes that is great if you make it as stated or change it to suit your tastes! I've made it as stated and it was great. I've also made it with changes as others have suggested. I cant wait to try adding a handful of berries or sliced fruit (I think fresh peaches with small cubes of cream cheese will be great!). It's a great recipe to use for a brunch buffet!
Fantastic recipe as it is written. Of course some reviewers are going to add to it, I mean that's basic cooking skills (honestly, if you didn't have the sense to change it to your own tastes I'd say you have no business cooking). Comes out wonderfully, nice texture and consistency. I'm not a huge fan of traditional French Toast but baking it makes it lovely!
I took this to a baby shower brunch. Everyone loved it and asked for the recipe.
Tweaked for a church breakfast, added crushed pecans to the topping and made in a shallow pan because of previous reviews of it being soggy. It was perfect but had the same problem of it sticking to the pan. No one seemed to mind except at clean up time. Used 1 loaf of bread I left out overnight to harden a little,the same amount of milk 1 1/2c, added 6 eggs instead of 8 and it came out PERFECT.
There is no need to change this recipe. All the ingredients except for the margarine are good. I used butter instead. I used 3 day old home made whole wheat bread that nobody wanted to eat(except maybe the dog). However it worked perfectly (with Crusts) in this dish. It baked perfectly with the divine sugar/cinnamon crust, and no soggy middle. No one in family knew that it was the old hard bread I used. I served this with a sauce I made from fresh black and blue berries, and cream. My kids said it was one of the best breakfasts ever and we should have it more often. Thanks for sharing !! Its so so good -
Holy Cow this was amazing! I made this for breakfast and then had the leftovers for a snack the next day. My husband loved it as well. I will make this over and over. I know some people don't think you should include your twists and extras...but I must share that I added 1/4 tsp. of nutmeg, 1/4 tsp. ground cloves, and 1/4 tsp. of ground ginger...YUMMO!
