We really liked this recipe. It was a bit rich, but it was pretty obvious that it would be-so no complaints. Definately makes a TON of toast with that much egg mixture. Our only issue, was that french bread is a bit hard to work with for a recipe like this. At least the loaves we found were. They were all so narrow, that even when cut at an angle, you ended up with tiny pieces of stuffed toast. That wouldn't be horrible, except that the angle made you end up with an overhang that wasn't part of the stuffed mixture ~shrugs~ I think next time we will use the same mixture, but put it on a texas toast-unless we find a larger loaf of french bread.
This is really good. I cut the recipe down as it was only me, and it worked well. Very rich, but very good.