Even my I-Shirk-Away-From-Anything-Remotely-Sweet-Or-Chocolatey mother ate three slices (yes, an achievement for her)! Pretty good, but nothing exceptional. You couldn't really taste the 'French Toast-ty' thing in it; it was like a lovely chocolate toast. I omitted the baking powder because I was out of it, and it turned out very good. However, I needed to use 13 slices of bread (store-bought). I needed to use A LOT of oil, even with a non-stick pan. HINT: Fry them well till crisp; the texture is like that of a cake-ish bread when they aren't fried really well. I also found they taste better when cooled, not steaming hot from the pan; and this is coming from a person who won't come within a mile's radius of remotely cooled toast, French or otherwise.

Reviewed On: Jun. 23, 2009

Not enough 'depth' to it. As the first reviewer said, it was just milk with apple bits in it. None in my house liked it. Instead of chucking it out, we used it in a pudding later. Now that pudding was yum!

Reviewed On: May 7, 2009

It set okay, but it was sickening sweet. I suggest upping the cocoa or reducing the sugar.

Reviewed On: Apr. 19, 2009