Blackberry French Toast

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I can't wait to try this recipe. I laughed though, when I saw the directions.

" Preheat oven to 300 degrees F.

Spread the bread slices on a baking sheet and turn off the oven."

I will follow this recipe but I'll ignore turning the oven on till the next day after the bread has had a chance to soak up everything.

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This sounds difficult but I found it very easy and quick to put together. I love french toast as well as custard and this is a bit of both. I is a bit like bread pudding.
We like it as a side to eggs or quiche without syrup but it is good alne with the serup.
Ilike to use this as a kind of replacement for coffee cake and fresh fruit when you don't have fresh fruit on hand.
Just Love It all the way arround!
Hollie B

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I think it's a great dish. Everyone is right, ther's way too much egg wash for the dish. I think the best way to cook it is to use a convection oven. I also spread the extra wash in a circle around the dish and zero in the middle. Throughout cooking I pressed the bread into the mixture lightly. This seemed to help a lot. I also added 1 teaspoon of nutmeg and cinnamon. It always seemes better the next day. I cook it on a Friday so when I get up hungover, it's all ready to go.

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This was much sweeter than most french toasts I've had, and a lot more egg-y. I'd recommend reducing the amount of eggs in it.

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My french toast came out very hard and crusty and very eggy tasting. It was not very good. I followed the instructions to a T, but it just was not a good experience. NOT making this again.

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An excellent recipe, which left our whole family full and satisfied. Proportions listed were perfect.

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The combination of the crusted egg soaked bread with fresh wild blackberries is out of this world. Pair it with a cup of Earl Grey in the morning and nothing can keep you back. I also found the small portions freeze and reheat very well for this recipe. Try it you will love it.

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I made this according to the recipe, and it turned out right. However, to me and my family this was more of a bread pudding than a french toast dish. I won't make this again

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This came out great. Just like Rachael said when she ate it, "Custard!" like texture on the toast and the berries were nice.

I will add much more sugar to the berries when I make it again. And, I will make it using a blueberry instead because the seeds on my berries gave it an undesireable crunch.

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Doubled this recipe and baked in a 10x14 pan for a large brunch. It is easy and delicious.