Comments on: boozy baked french toast

By: Heidi in DF

Heidi in DF — Wed, 04 Nov 2009 02:56:22 +0000

I made this using pan de muerto and it turned out quite well topped with my dad’s version of cranberry orange relish. And the little bit of leftovers have been even better in the past coupla days (like Jendorf’s above, mine came out of the oven with the top a little on the dry side, too)…or maybe I’m partial to being able to grab a slab of french toast for my breakfast on a work day.

By: Heidi in DF

Heidi in DF — Tue, 27 Oct 2009 01:07:48 +0000

So excited to make this for a Halloween brunchy gathering this weekend. Here in Mexico City this is the season of pan de muerto, made for the Mexican rough equivalent of All Saints and All Souls days (bread of the dead…creepy sounding but mighty tasty) and I am going to try it with that. It’s a slightly sweet bread with a hint of anise and/or orange flavor. I’ll let you know how it turns out…

By: Kyla

Kyla — Fri, 03 Jul 2009 14:27:57 +0000

I made a “starving-student” version with 1/3 of a leftover loaf of Whole Wheat Challah from The Laurel’s Kitchen Bread Book (http://www.amazon.ca/Laurels-Kitchen-Bread-Book-Whole-Grain/dp/0812969677); ~ cup of skim milk; 2 eggs, sugar, cinnamon, and ~ 1 cup blueberries. It was delicious! Thanks for another great inspirational recipe…..even my “not a big fan of french toast” husband loved it.

By: Jendorf

Jendorf — Fri, 05 Jun 2009 02:32:30 +0000

Tasted great-but I have a question. . .was this supposed to be baked covered? I knew to take off the plastic wrap before baking (pretty obvious!), but the top layer came out very dry. . .I wonder if it is supposed to be covered with foil?

Otherwise delicious! We served it with macerated strawberries and powdered sugar this am, and my kiddos gobbled it up!

By: Mrs. Q.

Mrs. Q. — Fri, 01 May 2009 00:22:53 +0000

We tried this a few weekends ago and, sadly, it didn’t go so well. In other ‘overnight’ french toast recipes I’ve tried,there are many more eggs/a higher ratio of eggs to milk. After making Paula Deans’ heart-attack-on-a-plate recipe, I was glad to try one with less eggs and no cream. But the result for me was a horribly soggy french toast– we kept popping back in the oven for more time, but it never seemed to develop that ’set’ cooked custard center. We ate the edges and had to throw the rest. I also used Portuguese sweet bread instead of the challah, because that’s easier to find in these parts, so perhaps that was part of the problem? Sigh.

By: Kelly

Kelly — Thu, 30 Apr 2009 13:37:54 +0000

Huzzah!! Thanks for opening the comments again. I prepared this last night and baked it this morning for breakfast. I only had 1 cup of whole milk, so I used what I had left. Which, as I mentioned in my other post, was 1 cup of cream and 1 cup of buttermilk. I’ve always been wanting more uses for buttermilk, because I love the scent like crazy and the tart flavor it adds to all my family’s traditional foods (biscuits, fried chicken). I am checking out the buttermilk ice cream this summer for sure.

Anyway, I had half a loaf of vienna bread that I actually had to saw into pieces it was so hard. After soaking overnight though it was soft as warm butter and baked like a charm. It was a little wet, but I am pretty sure that’s because I had less bread than the recipe called for–but I didn’t mind. I liked to gooey. The best part though is that that cup of buttermilk in the mix really made it taste like it had cream cheese in the mixture. It was fabulous! I am so making this again, and definitely with the buttermilk, though I want to try it without the buttermilk too.

Thanks for this recipe!!

By: onlyconnect

onlyconnect — Tue, 09 Jan 2007 17:02:07 +0000

I’m not sure what I did wrong here, but I had 2 or 3 possible deviations that could have caused this to fail for me. I only had an 8 by 11 pan, so I used that, and I only had enough bread for a complete bottom layer and an almost-but-not-quite-complete top layer. (Used an entire loaf of challah.) Also I wound up soaking the bread in the fridge for about 15 hours — could that have been too much? The result was soggy on the bottom and a bit burned on the top and I had to pitch it. This was just a backup dish for me at a brunch I was hosting so it wasn’t the end of the world, but I do wonder what I did wrong. It sounded and looked yummy here!

By: heather

heather — Wed, 03 Jan 2007 19:41:18 +0000

I made this recipe over the holidays and my hubby thought it was the mutt’s nuts (his words). The only thing changed was the liquor (I used amaretto). Delicious! Thank you.

By: Hilary

Hilary — Mon, 25 Dec 2006 19:24:46 +0000

Hey Deb. Just wanted to tell you my family made this last night (sans liquor) and we devoured it this morning. Even me, only five days post tonsillectomy! Everyone loved it, and my mom is excited to invite friends over and make it for a brunch in their newly remodeled house.

Thanks for sharing!

By: MissV

MissV — Thu, 14 Dec 2006 16:56:13 +0000

Ha!

Here in the hinterlands of the northern Midwest, we don’t have “supermarket Challah”. But we do have lefse! Perhaps if I soaked that with a little aquavit and eggs, then baked it and drizzled it with lingonberry jam, I could call it Norwegian Toast?

Okay, maybe not…