this was hit of my holiday buffet. It didn't bake all the way through after 35 minutes so I increased the heat to 375 and baked an additional 10 minutes. Served with hot syrup. Tasted like a rich custard.

Great recipe. Make it for my family on the weekends I work. Reheats well in microwave with syrup.

My go-to recipe. Always a huge hit. I always add a pinch of salt to it (brings out sweetness) and bake an extra 5 or 10 minutes like the other reviewer said, but it's amazing. Almost doesn't even need to be served with syrup because of the brown sugar topping when you flip the pieces over on your plate.

Quite easy and delicious. I made some changes to the recipe, and everyone at my day-after-Thanksgiving brunch for 17 people loved this it. I used challah instead of French bread and maple syrup instead of corn syrup, and I doubled the cinnamon and nutmeg. Charlotte D is right; it needs more than 35 minutes. I baked it for 45-50 minutes until it was browned on top. It puffs up to double its size in the oven, but like a soufflé, it will sink back down after it's been out of the oven for a bit.

I love this recipe and so do the six guys in my house. I can't make enough. I add pecans to the brown sugar mixture and it is fabulous.