I made this recipe for Thanksgiving last year and my boyfriend's Grandpa stood at the table and ate pretty much the entire batch. I substituted plain fat free yogurt for the mayo and mixed the mozzarella cheese in with the rest of the ingredients. I put it all in a small crock pot and let it cook until hot and bubbly. I've baked it in the oven as well, but much prefer it in the crock pot because it stays nice and gooey the whole time. I serve this with pretzel crisps instead of chips or crackers, I think it gives it a nice balance of flavor that way. I have also used Wheat Thins and they are just as tasty.

Reviewed On: Oct. 27, 2009

I just made these for the second time tonight and I will say, much easier the second time around. It is time consuming, but it's really a lot of wait time. I was making these for a party on Saturday, so I baked the cakes on Thursday, mixed in the frosting and put in the fridge to chill until the next day. On Friday, I used a cookie scoop and rolled the dough into balls. After making the balls, I stuck a party pick (fancy toothpicks) into each one as a handle, then I put the cookie sheets into the freezer for about an hour or so (at that time, I went and did other things around the house). After the cake balls were firm I dipped them in chocolate (using the toothpicks made this way easier this time) and put them back on the cookie sheets and into the freezer to set the chocolate. I made these using white cake with vanilla frosting dipped in dark chocolate and then devels food cake with fudge chocolate frosting dipped in white chocolate. My final comment, YES, they are sweet, it's cake, frosting and chocolate, how can it not be sweet??!

Reviewed On: May 15, 2009

I made this recipe once for a work putluck breakfast, since I could make it the night before and just bake it while getting ready in the morning. Well, once was all it took and I have not been able to make anything else for all potlucks after that. This is so delicious for for a group breakfast or brunch. I have even out it together and wrapped it up for my brother's family for Christmas morning breakfast. They just popped it in the oven while opening presents and reheated the sauce. Over the years of making this, I have discovered a few tips that I now use. I bake it for at least an hour and 15 minutes. I like a drier french toast and this seems to gift it the golden brown the recipe calls for. I use Granny Smith apples. The tartness with the sweetness of the sauce helps balance the flavor. Also, to slice the apples, if you have a mandolin or easy slicer, it goes so much faster and then you don't have to peel or core the apples. To lighten it up, I always use egg substitute. Even the harshest critics will never know the difference. Will continue to make this recipe for years to come. PS.This recipe title should be "Caramel Apple Baked French Toast" much more true to the dish.

Reviewed On: Apr. 7, 2009