Member since Mar 2012
"This recipe lacked clear instructions on the hardest part.
At what temperature do you melt the sugar? How long?
When exactly do you stop? what do I look for? I even rewatched the video twice,
I did everything carefully and lovingly, but did not produce syrup, but hard, chewy candy that could pull out dental fillings.
I needed more information and"
"We followed this recipe very loosely, marrying it with some flavors from Alton Brown's recipe, namely rose (we used a little bit of rose syrup in the honey/simple syrup reduction)... These really are fool proof. We just used some of the leftover roasted nuts from our daughter's wedding and processed them in, used lime zest instead of lemon, a cou"
"Just made these using bias cut baguette slices, otherwise following AB's Recipe to the letter, even timing the turning over of the French toast and using the timer for the oven portion:
It tasted fantastic! The texture was perfect and so was the flavor. Alton Brown is a genius!"
"I never write fan mail, but Chef Anne really IS a rock star! These instructions are crystal clear. The only thing is, I didn't measure the Kahlua, this didn't use enough, so I had to thin the chocolate mixture a little with cream before mixing both mixtures, but it turned out perfect: smooth, silky, rich. Absolutely no left overs! Am making this""