Stuffed French Toast

Has anybody substituted real eggs for the egg substitute?

I made the recipe exactly to specifications, using Sunmaid Raisin Cinnamon Swirl bread, with the exception that I topped it with turbinado sugar. Unfortunately, it was really awful. The texture was terribly mushy, I think, in part, because of the filling. It also had a bad aftertaste, possibly due to the egg substitute?? The outer edges seemed less distasteful because they were somewhat firmer. Might be better using a firmer/older bread, and possibly eliminating the filling. It also definitely needs something sweet as a topper - the turbinado sugar did add much needed sweetness and crunch. I would not make this again.

Hardly any left after Mother's Day brunch at my house!

Huge hit at the office breakfast potluck! Everyone wanted the recipe!

Definitely used half the liquid like everyone else. But it came out awesome for Easter Brunch. Was a big hit. I also accidentally used neufchatel cheese in place of cream cheese and it was very delicious. Stuffed it with a few banana slices as well - very tasty.

I made this recipe for a large group (16) people for a holiday breakfast. It was amazingly easy, cut way down on my am prep time, and was delicious. Also, I made a half recipe using gluten free bread for one of my guests, but I couldn't find raisin gluten free, so I sprinkled each layer with a generous amt. of cinnamon, and about 1/8 cup raisins. It got raves. I also got brownie points with my daughter's mother in-law to be, because she came to brunch expecting to get to just eat eggs and bacon.

Very easy and delicious recipe. I added blueberries, next I'll try bananas. I used a heavy bread that worked very well. My 11 year old nephew asked if I would share the recipe. Now you know it's good!

This was very good and a great make ahead dish for brunch on Father's day. After reading other reviews, I omitted 1 cup of milk and cooked it slightly longer (10-15 min). It was wonderful! Still very moist, so much so that I may reduce the milk by another half cup next time. But will definitely make again. Yum!

This was extremely disappointing. It went in the garbage. It was a soggy mess. Good thing I brought extra eggs to make or we would have been hungry on Mother's day.

We made this recipe for Christmas brunch. It was a hit. We froze the leftovers and they were just as good reheated in the mircowave!

I rated this recipe with only two stars (has potential) because I believe the recipe needs some tweaking to be a true 5-star recipe. The flavor was fantastic, but I, too, had too much liquid left (I used only 1/2), and I followed the recipe verbatim. I also wondered if perhaps the amount of cream cheese was too little, or others were using too much (8 oz is only 1/2 bar), or my bread was too thin... Nonetheless, flavor = 5, texture = needs some work.

This recipe was not disappointing at all! I didn't even have half and half or egg substitute and used other ingredients, but it still turned out great. I made this for Mother's Day, and my family members all agreed they liked it. Definately making it again.

I made this for my son's school for teacher appreciation week and everyone asked me for the recipe. This was a great hit! For a smaller gathering you could also cube the bread and place in individual greased ramekin cups too...

My son surprised me with this for Mother's Day. I had forwarded the recipies for Mother's Day from Cooking Light as a joke and the joke was on me. It was not only a great surprise, but perhaps the best breakfast I have ever had. I would compare this to creme brule', cheese cake and bread pudding all rolled into one! It is going straight to my saved recipies!

Very very good recipe. I had to bake about 8 minutes longer since the casserole jiggled like Santa's belly when I went to take it out of the oven. Don't bake too long, I'd be afraid of drying out the cream cheese in the center. Great recipe for a busy morning (such as Christmas morning with all the excitement). Forgot the cinnamon sugar topping just used syrup instead.

We loved it! Baked it without the "stuffing" and it turned out great. I made the cream cheese stuffing without the egg and served it on the side with syrup. Hands down we loved the cream cheese on top. This one will be a family favorite forever!

I really liked this recipe, but I think the cream cheese filling could be omitted. It didn't add anything. I made a half batch in an 8x8 pan and used the crusts on the bread, so 8 slices of bread fit perfectly in the pan. Also, I used eggs instead of egg substitute and used only 2% milk instead of the half and half and milk. I only used fat free cream cheese.

I love this recipe. It is always a hit - we try to serve as a yummy breakfast around the holidays! I love how you prepare it the night before and just pop in the oven.