Like another reviewer, I turned the entire mass upside down onto another tray and baked for another 40 minutes just to make it edible. It came out as slices of soggy toast baked into a dish of sweet scrambled eggs. I followed the recipe exactly as written and the results were not good. I often make a big batch on Sundays, freeze extras, and pop them in the toaster for the kids in the morning before school. Great recipe, btw-much more festive and easier than "normal" french toast (which I find is really annoying to fry and makes a big mess). Note: How much liquid is absorbed (and therefore how much is needed) depends entirely on the kind of baguette you use and how dried out it is. I always make this recipe the night before so I can just pop it in the oven in the morning, and I find that almost everything is absorbed overnight (I leave plenty of space in the pan for the bread to expand and turn the pieces a few times before putting it in the oven in the morning). Drain any that isn't absorbed before cooking. This is a great recipe BUT you have to let the bread sit long enough to absorb all the extra liquid. Had to comment after seeing the negative reviews. Just looked up the recipe because I am at my weekend house and didn't have a printout on hand. I will definitely make this again for any potluck or gathering. It came out fluffy, moist, and everyone at the potluck demanded the recipe. I didn't use the extra sugar in the recipe as the bread had a huge top glaze, and I added one extra egg to compensate for the extra bread. So what I did was crumble the bread (I used cinnamon raisin bread) and kept adding bread until the liquid was mostly used up. I read the reviews and agree that there was a ton of liquid left over. The result was nice, thick slices of browned french toast. The bread readily soaked up the egg mixture. I used a day old baguette, sliced as directed. I had no problem with this dish being too soggy. Easier than using a skillet and the baguette had just the right amount of crunch to contrast with the custard-like center. I read the reviews about the extra liquid so after tossing it in the liquid and letting it rest for 20 minutes, I just drained off the rest and put it in the oven. I halved the recipe, used a convection oven at 400 instead of 425, let it rest for 20 minutes and cooked for 20 minutes. Use some fresh raspberries and banana with medium maple syrup. Today we did mango puree, fresh black berries and bananas. We always make some type of fruit topping. We love baked french toast in our family. This was delicious! I poured off any extra custard before baking.
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