A simple recipe for baked French toast. Make sure that you prepare everything the night before. In the morning, just pop the dish into the oven and you will be greeted with fluffy French toast.
I was really scared, based on the other reviews, that this would be WAY sweet and soggy. I subtracted an egg and used one cup of milk, and it turned out great! My roommate said it was the best french toast she's had! It was sweet, but I wouldn't say overly sweet...it was overly good though, I ate a lot - 17 Nov 2003 (Review from Allrecipes US | Canada)
Mmmm! This was full of caramely goodness! I used a loaf of fresh sourdough and skim milk. I put in a little less butter than it called for. I used walnuts instead of pecans. I didn't use the blender for the eggs, just a whisk. I almost didn't make the caramel sauce to spoon over it, but I'm glad I did. I spooned the leftover sauce onto the leftover french toast before putting it in the fridge. I love baked french toast dishes, and I will make this one again! - 02 Oct 2005 (Review from Allrecipes US | Canada)
This recipe would have been better had I reduced the amount of cinnamon and nutmeg to 1/2 tsp each. The amts required tasted off to me, esspecially with the combination of the caramel...and cinnamon is typically a favorite spice! I took other reviewer's advice by using only 1 layer of caramel (the bottom layer)b/c when you serve, you can flip it over so that the caramel is on top. Also, I only used 1 layer of bread, which was thick-cut french bread slices. Finally, I only used 3/4 of the egg/milk/spices mixture...as I poured overall, I suddenly had an image of a previous baked french toast failure (from this site) which resulted in way too soggy bread. Glad I did (but sorry to waste the remaining 1/4-1/3 amt of mix)b/c the toast turned out very good. Only a few spots were a little mushy but overall, most had cooked to the proper texture. Served with sausage and hashbrowns...what a meal! I would make this again, reducing the egg/milk a little (so not to waste) and the spices to 1/2 tsp. Thanks Stefanie! - 03 Jan 2003 (Review from Allrecipes US | Canada)