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This is a must for our Christmas morning brunches or any other festive occasion. We love it and it is one of our all time favored recipes. You rock, Miss Erin!

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Not2Shabby December 31, 2009

Very popular in our family! I think next time I will use more brown sugar, it was a bit too syrupy

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purephotobylogan June 15, 2009

This recipe was a big hit for mothers day breakfast!! I too was a bit confused on the A.M. directions and would recommend the overnight soaking be done in a seperate pan, (mabey an aluminum throw away) so you don't have to move the bread back and forth(I only have one 13x9 pan). The ONLY thing I added was a couple teaspoons cinnimon and I think a bit of nutmeg would be good in the soaking mix. Then some fresh raspberries,blueberries to top when done. Last but not least definatley let the bread sit out to stale, it works great!!

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Chef Christopher S May 13, 2008

We loved it! I was a bit confused by the morning directions so after refrigerating over night, I prepared the pecan brown sugar mixture as directed. I poured half in the bottom of a greased glass 13x9x2 inch pan. I then topped it with the soaked bread and poured remaining half of mixture on top. I cooked as directed and it turned out great!

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Wind in the Canyon December 26, 2006

Very Good and easy to make. My husband and one of my five kids made this for me on mothers day.I think they should cut the bread and let it dry out before soaking it next time.

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MrsSzkMan2 May 14, 2003

Excellent! A hit every time.

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Cindilu April 19, 2003
Praline French Toast Bake