I have made this twice. The first time I used 1/4 cup butter and it turned out really dry. The second time I used a stick and a half and it was AMAZING! Definitely not something I would make on a regular weekend but will keep on file for special occasion brunches or holidays.
We LOVE this dish and make it for special occasions. A few tips: 1/2 bread slices will overlap in one pan - we use two 9x9 and split liquid between them. Only use 1 stick of butter in streusel topping unless you like it rich. We served it with quiche, fruit salad, breakfast meats and the terrine from the same issue.
Made this super simple recipe for Suday brunch for weekend guests. Served it with Breakfast Sausage Links and Fresh Fruit Cup. Did not offer any syrup as it was not needs. I am sure this recipe has thousands of calories and will not be made often. However, everyone loved it and asked for the recipe. I used a long loaf of french bread and cut it into thicker slices which gave me 2 layers in the oblong pan. The thicker slices baked beautifully and looked like cinnamon pecan rolls. 45 minutes resulted in a nicely browned french toast with a great texture. Very easy!
I would definitely make this again but I agree with the other reviews. The butter in the streusel topping should be 1/2 cup not one cup. I ended up using a baster and siphoning at least 1/2 cup of melted butter off the top of the casserole half-way through the cooking time. Great and easy dish for a brunch.
I agree, I think there is an error in the struesel ingredient list...should it be one STICK of butter, not one CUP? I wasted lots of time and energy preparing this, but it ended up a sea of melted butter on the top. Please Coastal Living... Proofread before publishing!
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