I put the cinnamon mixture in with the egg . It tasted great thank you for sharing.
I used this recipe as a springboard for a yummy breakfast casserole. I had a bag of assorted bread crust (whole wheat, sour dough, white and even a couple of sweet potato biscuits) after making finger sandwiches for a tea party. I filled a 9”-square baking dish with torn bread pieces and 3/4 cup raisons. I mixed 3 jumbo eggs, 1.5 cups milk, the salt and vanilla. I used brown sugar instead of white and added a small can of crushed pineapple, undrained. Served with buttermilk sryup. Very yummy! This recipe has the potential for many variations: add blueberries, dried fruit, pecans, toasted pinon nuts, etc. Could be bread pudding served with caramel sauce.
I used a different bread. I had a bag of mini lobster buns. If it was a pound or not, i didn’t weigh it out to see. I made the egg mixture as directed but lookin back I would probably use 2.5 cups of milk instead of three. While I liked the custard feel, my family was a little indifferent. I would have added a little more vanilla extract or kept the vanilla as is and added the same amount of almond. I think those compliment each other nicely. I diced up 2 tablespoons of butter and will probably use 3 next time. I did about 2.5 tablespoons of sugar and mixed it with about 1 teaspoon of nutmeg and 2 teaspoons of cinnamon. It gave the top a nice crunch and aroma. I may even use cinnamon and nutmeg in the egg mixture next time to really tie the flavors together. Was lacking flavor in the end, even though
This recipe was simple to assemble. Not as good as I was hoping, although it was fine. Some parts seemed soggy, which I guess I could have baked it longer. I think an addition of fruit would have made it better.
The only part that was good was the top browned part. The bottom was way too gooey. I think the cubed bread does not work as well as sliced.
I followed reviews and decreased eggs and milk ratio. I also uncovered at the end and added additional cinnamon and nutmeg. Turned out great! It was a very easy recipe and was great for christmas day!
This recipe has all kinds of wrong in it. If you don’t like crusty then don’t use French bread. Recipe has way too much milk in it for egg ratio. Also it is very bland, What a waste of my time and money. Regular French toast is much better.
My whole family loved this. Much easier to make than the recipe I’ve used for years. I love the fact it’s assembled the night before. Makes for an easy, weekend breakfast.
I loved this! I followed the recipe almost to a T. I used Challah rolls instead of French bread because that’s what I had on hand. I used whole milk, and left out the salt. I topped with 3 tablespoons of butter, ground cinnamon, 1/2 cup of Brown Sugar & pecans. I baked it uncovered and it came out absolutely wonderful! Served with warmed maple syrup. We own a coffee shop here in Texas and it is now one of our favorite brunch items on our menu.
Flavor of French toast was there but it was TOO eggy and soggy. I will try again with 1/4 to 1/3 less of the liquid mixture. I followed the recipe exactly only baked 50 min hoping it would firm up more.