Posted: 1/1/2013 8:43:05 AM
I make this every Christmas and its always a big hit. I follow the recipe with the exception of the syrup. I drizzle a little on top before baking then a little more before serving. It equals out to about a 1/4 cup and its perfect. I also leave off the powdered sugar. I bake it at my house then transport it to my parents for Christmas and the sugar starts dissolving and you lose the crispness on top. Love this recipe and highly recommend it.
Posted: 12/31/2012 1:46:00 PM
Today is the second time I'm making this recipe since it was such a hit Christmas morning. For those that ask if you can make ahead....I did. I made it Christmas Eve and cooked it Christmas morning and it was fine. I followed others suggestions and used 1/2 cup of syrup and that seemed like enough....I put syrup and the icing out so people could add as much as they like. It's easier to individually add your sweetness preference than to undo the syrup & icing if you think its to sweet.
Posted: 12/27/2012 12:52:23 PM
my sister and I just made...Huge hit! did half with pecan and half without...next time I'd use real butter, rather than margarine and toast the pecans (or toast with a honey glaze) and turn halfway through...(do have to disagree with 15min prep)
Posted: 12/26/2012 7:44:38 PM
This was the best - it was the big hit at our Christmas breakfast - 30 of the family loved it.
Thanks for all the recipes, they are so much fun to make.
Posted: 12/25/2012 7:42:41 AM
This is so wonderful. Try adding raisins.
Posted: 12/24/2012 4:00:01 PM
i used french vanilla creamer in place of the cream and vanilla, how wonderful it was!
Posted: 12/23/2012 6:40:58 PM
Can I make this ahead of time? The night before?
Posted: 12/23/2012 11:57:08 AM
I made this for breakfast today. My picky daughters absolutely loved it. Not only does it taste wonderful, but it makes a lovely presentation on your breakfast table. Plenty for everyone and couldn't be any easier to make. This is a keeper at my home.
Posted: 12/19/2012 3:19:14 PM