Blueberry Almond French Toast Bake

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Very disappointed in this recipe. It sounded so good but came out plan and SUPER soggy and we ended up throwing over half of it away. I will however make it again lowering the amount of eggs, adding more vanilla, putting a litte more maple syrup, adding brown sugar IN the egg mix and possibly making it in a cupcake pan instead of the big 9x13 for more crisp.

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This was fairly easy to make. If I make it again however, I'll probably add more sugar. I understand why the recipe doesn't call for more (healthiness and whatnot and that works fine for me...but if I want my family to rave over it, it's got to be sweeter ;-

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yummy but needs more time to cook and less eggs.

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This was such a joy to make. Super simple with an awesome end result. I know what people are saying about soggy bread but I wouldn't even classify it as that. It's the consistency this dish was meant to have. It resembles a bread budding. It's very very good. Just make sure you have enough bread in there. You could possible reduce the eggs a little by one and one maybe. We really really enjoyed it. I actually soaked the bread cubes in a lard bowl that I had mixed all the ingredients into. Felt like it would give them a better soaking. Mixed some of the blueberries into that as well so they would be incorporated throughout not only on top. Then poured it all into the baking dish. I ended up cooking it longer in fear of it being too moist. Cooked for almost the maximum amount of time. It could use more sugar if you want to compromise the health aspect of it. There is a reason she made it the way she did and I always trust in her. She never fails me. I would highly recommend this dish to anyone. We ate almost all of it in one day. Breakfast and dinner. Lovely!

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I followed her recipe exactly and it turned out well. I served it at a potluck dinner and everyone else there LOVED it... but I would have preffered a little more sweetness. I mean, it makes sense, she is super healthy and super healthy people don't eat a lot of sugar. I will definitely make it again, but next time I will use a lot more brown sugar.

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I didn't have maple syrup so I used plain pancake syrup, which I think added to the sweetness. I used whole wheat sandwich bread instead of the baguette, fat free milk instead of 1%, and I sprinkled the brown sugar right before putting it in the oven. Also, I made a strawberry sauce with frozen strawberries and cranberry juice for the side which went great with the toast! Such a great start to the day!

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After reading the reviews here I made some changes and the results were great. I used a whole grain baguette from Panera and I used it the same day that I bought it so it was fresh. I went with 5 whole eggs and 4 egg whites and a half cup of lite pancake syrup instead of 1/3 c. of maple syrup and 1 cup of 2% milk, everything else I kept the same. Baked it at 350 for 45 minutes. It came out great. There was a nice crunchy top without it being burned and the inside was moist without being soggy.

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After reading all the reviews, I decided to try this recipe with some modifications. It got rave reviews at my office so I think it was a success! This is what I did:
- 1 1/2 whole wheat baguettes (instead of 1
- 1 1/2 c lowfat milk (instead of 2 c
- 6 large eggs (instead of 8
- 6 large egg whites (instead of 8
- 3 T dark brown sugar (instead of 2 T

Followed directions as given but did not add sugar on top until just before it went in the oven. I also did not cover when I refrigerated overnight - that may have helped dry it out just a touch. And I only baked for 30 minutes - it probably could have used another 5-10 minutes but overall the texture/taste was great!

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Reading the reviews and looking at the ingredients, it seems to me that substituting cream cheese for half the milk would eliminate the soggy problem. Most of the breakfast casseroles use milk, egg, and cheese to get the desired consistency. I'll do a little research on the nutrition panels to see what if any difference it makes to use 8 oz lowfat cream cheese for 1 cup of the milk. Intuitively I think it will work. Let me know what you think!

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This recipe was soggy and lacked flavor. We tried cooking it longer to get rid of the soggy mess, but it didn't help. The smell coming out of the oven was deceiving!