Save time without the hassle of dipping individual pieces and frying on the stove top. Any kind of sandwich bread will work, and you can add any fruit or cream cheese. I used bananas because it's what I had on hand.
I read some of the other reviews about it turning out soggy, so I made some adjustments. Instead of using sliced bread, I used a baggette that I had. I also used six eggs and a little less milk. It was soooo yummy, and not soggy at all!
Read MoreThe taste was good but the very bottom layer got hard. It was dried out, so I poured syrup on it. Won't make it again, unfortunatley.
Read MoreI read some of the other reviews about it turning out soggy, so I made some adjustments. Instead of using sliced bread, I used a baggette that I had. I also used six eggs and a little less milk. It was soooo yummy, and not soggy at all!
This was fantastic. I made it the night before Mother's Day so I wouldn't have to make breakfast, and it was amazing. Combined the ingredients the night before and baked it in the morning. I used a french baguette sliced and chunks of cream cheese and raspberries instead of the banana. Will be making this again soon.
Used 6 eggs instead of 8 because I also used 3 ripe mashed bananas. Used diced challah bread. Followed the rest of the recipe & it came out well.
Was hunting for a baked banana french toast recipe that did NOT require overnight refrigeration, since I had ripe bananas and whole-grain French bread crying out to be used and needed something TODAY. This was perfect! I made a few changes, but nothing major. Added about 3/4 cup chopped walnuts, used 7 eggs and about 2 cups milk, used somewhat more than 1/3 cup dark brown sugar. Added about 1/2 tsp. rum flavoring, added a couple of pinches of salt, and used 4 sliced, very-ripe bananas. Also did not melt butter; simply cubed it and scattered the cubes. I layered half the bread, bananas, nuts & butter in pan, then repeated layers. Whisked together eggs, milk, vanilla, rum flavoring, brown sugar & spices, and poured evenly over bread layers. Waited about 15 minutes, then baked at 350 degrees for an hour. Served with syrup--to RAVE reviews from hubby and visiting adult stepdaughter. :-) Definitely will be making again! Yum... excellent!
So, I had too many bananas. I used 4 defrosted overripe bananas. Because of that, I only used 5 eggs. I used cinnamon raisin toast as the bread. I added clove too and only used 1/4 cup sugar. I think this recipe would have benefitted from pretoasting of the bread. The whole thing was tasty, but soggy.
This is a great recipe! Loved it! I highly suggest using crusty bread such as a baguette that is a couple days old and hard. This will prevent the sogginess others have complained about. The liquid needs something to absorb into, which is harder with fresh sandwich bread. Next - I mashed the bananas into the egg mixture - there were still bits of banana but not big chucks. My kids preferred this. I will definitely make this again and highly recommend to others. Cheers!
This was fabulous for a special "breakfast for dinner" night! I used Kings Hawaiian dinner rolls and diced pecans. Almost two full packages made a nice texture!
I made this for a church breakfast. I used only 6 eggs due to soggy reviews and reduced milk a little. I used blueberries instead of bananas. It was a hit!
I made it but used wheat bread and added walnut. I enjoyed it. Hopefully will be a hit for my kids in the morning!
The taste was good but the very bottom layer got hard. It was dried out, so I poured syrup on it. Won't make it again, unfortunatley.
Fantastic french toast casserole! Family loved it, I topped it with a fig preserves. Delicious!
Great as a "make-ahead" for a brunch. I added some pecans and loved the flavor and crunch. Easy and quick to put together.
It came out perfect. Easy recipe to follow. I did 6 eggs instead and used a baguette for the bread. I also made a caramel sauce to drizzle on top. Big hit with the kids.
I used leftover hamburger buns and regular load bread. I also added pecans and walnuts. This is delicious. My only question is; is it supposed to be a lil soggy? I cooked it on 350 for 35 mins but added an additional 7 minutes.
Easy but a bit bland. Next time I would put in less eggs (6) and also sprinkle more cinnamon and sugar on top.
The first time I made this, I thought it was good, but a little bland. The second time I used Southern Comfort Vanilla Spice Egg Nog in place of the milk, vanilla, cinnamon, and nutmeg. So delicious!
Excellent. Loved it! Added pecans on top and it was great! Definitely added to our collection for guests as well!
I used regular bread also, and also got soggy results. Next time will try adjusting the custard (eggs to liquid ratio). Will also try a shallower baking dish. Otherwise recipe is good enough to develope further. Al Cush, will also try the walnuts !
I realized after I made it that I forgot to add the brown sugar...but we never even missed it! Crew of 6 boys loved this! Served with berries and syrup. Requested for next weekend already!
