By Diana #2 on July 05, 2009
Photo by Diana #2
Photo by Diana #2
"There certainly is no lack of french toast recipes here on 'Zaar. Lots of variety, and no doubt very delicious. This however is how our family likes it. Lower in fat, with no sweetener added. After all, don't most serve with butter and syrup? This makes a 9 x 13 pan, enough for serving the multitudes. Easily halved and quartered. Just remember to adjust the cooking time and the size of the baking dish."
Serving Size: 1 (168 g)
Servings Per Recipe: 8
"This had a good taste but it was way to eggy for us. I made it exactly as written and cooked mine for 60 minutes. It smelled so good cooking and was easy to prepare the night before. Next time I would only use half the eggs."
"Perfect as is and really easy! Will definitely make again and requested by my Mom too! Thanks"
"Simply said, "Scrumptious!" We had this at none other than Diana #2's house in Nova Scotia! We all had a great visit with great food and great friends! It was impressive enough to serve to royalty and both princesses enjoyed it so much! :)"
"This was good and easy to throw together. I halved the recipe and added the additional cinnamon on top. I think next time I will cut out one egg and add a little more milk to make it more moist...I could have (probably did) over cooked it a little so that could be why it was more set like baked eggs with bread in it consistency. Made for PAC Spring 2010."
"I couldn't resist making one small change when I made half a recipe ~ I used a nutty, whole grain bread instead of the white variety, & then included everything else, including the extra cinnamon (which we do love)! Made for a very enjoyable & satisfying breakfast! Thanks for sharing the recipe! [Made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #38]"