![]() I was worried about the soggy middle, dry tops and the amount of syrup mentioned in the reviews. I brought it to a brunch and everyone asked for the recipe. Perfect! Did it again also without changing anything - each time it was perfect. I read the reviews and made the recipe WITHOUT changing the measurements to see how it actually turns out. The result was a semi-firm pillow of deliciousness with a carmelized topping and sugary-crispy sides!! TO DIE FOR!! Spread that over the top and baked coverd for 20min, and then uncovererd for another 40 checking to be sure it was cooked and NOT mushy in side. For the topping, I mixed 2 sticks of butter, 1cup brown sugar, 1-2 table spoons maple syrup, 1 cup chopped pecans, and a dash of cinnamon. I let is sit for a minute, rotated the pan around to help spread it around and then poured off probably about 1/4c. Then I poured the rest of the liquid over the bread. This moved the dryer slices to the bottom and put the really soaked ones one top. I poured about 80% of the liquid over the bread and then after about 5min I TRANSFERED it to another very well buttered dish in the same layered style. I layed the bread flat and alternated direction on each layer for a total of 3 layers. I used regular store sliced french bread that I dried out in the oven at 200degrees to age it a bit. I added two tablespoons of flour (from another top French Toast recipe on this site), and about 1tbs of sugar. Here are the changes I made: I used all the eggs but only a total of two cups of milk and 1/2 and 1/2. I will say that this recipe is less like "french toast" and more like a french toast casserole. Ate almost half the pan himself! And he's already requesting it again! Can't say I don't mind.this was delicious.Īmazing! I have to admit was a bit worried after reading some of the reviews, but in the end it was great. My dp does not like sweets, but he LOVED this. Following the major tips from the reviewers will result in a 6 star dish. Other more minor things that I followed was to replace the corn syrup in the sauce with maple syrup (I did not have corn syrup), add nuts to the sauce (pecans or walnuts are lovely), and I didn't bother with pre-heating the sauce, I just used the heat from the toast to get warm and spreadable. Other great suggestions (and I think they are essential to this turning out well) are (1) to cover the dish for the first 30 min (ensures even baking), then uncovered for another 20-30 min (2) flip the pieces when you go from covered to uncovered and (3) put on the sauce after you flip the pieces, just before you put back in oven to bake uncovered. Cut the bread and let it dry out overnight before soaking it in the egg/milk mixture. You will very likely need more than one loaf of bread, and slices should be 1.5-2" thick. You MUST cut down liquid to 6 eggs and 1.5 C half-and-half/milk. BUT if you follow the suggestions by most of the reviewers, this can be amazing. There was way too much liquid and it just didn't cook through well (results were mushy, although very sugary which enticed kids to eat it). This is very close to Paula Deen's baked French toast recipe, and, as written, is only OK. Since these variables greatly impact the outcome I do not think it is fair to grade the recipe based on consistency since it is likely that no two attempts will turn out the same. I think that each time you make it you have to adjust the amount of liquid depending on the size of eggs you use and the freshness and size of the loaf of bread. If you are trying this for the first time and you and not completely happy with the results then try again. Then spread the topping on before you bake it. You can let the butter get to room temper and then blend the topping without heat. You really don’t have to warm the butter on the stove. Next time I will be sure to flip the bread after a couple of hours and drain all remaining liquid before baking. This time it came out a little on the soggy side even though I drained out most of the egg mixture. This is my third time making this recipe and it surely won’t be my last. Scroll through to find your new favorite meatball recipe. And even though serving meatballs over spaghetti is an American invention, there's no better way to enjoy these tasty meatballs than doused in marinara over a bed of pasta. These recipes will mostly follow that structure, sometimes with an added twist. An Italian meatball typically contains ground meat, specifically beef, garlic, eggs, parsley, and sometimes cheese. So all that changes today with these 10 outrageously delicious Italian meatball recipes that you won't be able to resist trying. Our 10 Best Italian Meatball Recipes for All Your Spaghetti Dinner Needs If you aren't making your own meatballs for spaghetti, subs, or soup, you're truly missing out.
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