Reviewed: Apr. 2, 2008

Yummy...I make this on the weekend, cut it into servings, and zipper bag them, so during the week everyone can grab one on their way out in the morning. You don't need syrup, but it's good with that or caramel topping.

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shadie0917

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Reviewed: Mar. 17, 2008

This turned out pretty good. Next time I will reduce the nutmeg a little since it was overpowering. I will probably sprinkle the sugar mixture over the bread before putting apples then do all the apples and sprinkle the top again since all the spice was concentrated too much on top for me. Definitly used more bread slices than it called for in order to cover the whole bottom of the 9x13.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Mar. 10, 2008

I thought this dish had very nice flavor. I don't know what I did wrong though. Other than halving the recipe I followed the directions as written. The top layer of apple was chewy and dry. The bread while nicely cooked on the bottom and sides was soggy in the middle. I am going to keep trying because baked apple french toast still sounds good.

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MarksMrs

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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Reviewed: Feb. 9, 2008

I realize we all have different definitions of soggy, but this was too soggy for my family. Only one of my 4 kids ate it. It had a good flavor, but we couldn't get past the texture.

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wacomomof4

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Reviewed: Jan. 6, 2008

Delicious! I changed this up a bit, but the original recipe was my inspiration. - Used quite a bit more apple and cinnamon than the recipe called for. - Used sprouted bread instead of French bread. - Added ground ginger and julienned fresh ginger root - Used 1/8 of a cup or less of honey instead of white sugar - Prepared recipe right before cooking it, not night before since I didn't plan ahead. - Might use a dash of salt next time to bring out flavors. - Will spray pan with cooking spray ahead of time! - Will snuggle the apples in between bread slices and underneath them next time so they don't burn on the edges. Great base recipe!

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Luv2Slbr8

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Reviewed: Dec. 28, 2007

Have made this several times now. Very nice.

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Jennie C

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Reviewed: Dec. 9, 2007

Very good. I made this today for my fathers birthday brunch and everyone loved it. The one thing I will do different next time is reduce the nutmeg a little. I think it was a little overpowering other than that it was great.

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chicklet

Cooking Level: Expert

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Reviewed: Nov. 20, 2007

This was just delicious! Easy and so very tasty! I melted some butter in maple syrup with cinnamon and it was perfect! YUM!

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SarahAF

Cooking Level: Intermediate

Home Town: Woodstock, New York, USA

Living In: West Orange, New Jersey, USA

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Reviewed: Nov. 4, 2007

I don't know exactly what happened. I know that I read other reviews saying that they ended up with a "soggy" inside, and I left it the right amount of time so it wouldn't happen to me. I had a burn-edge, soggy in the middle breakfast. It wasn't that bad, but I'll think it twice before I make this breakfast again.

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dryummy

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

Simply wonderful. It was fantastic! Easy to make. Looked beautiful and the taste was worthy of 5 stars. Next time, I'll cut the sugar a bit- it was almost 'dessert' like. I can't wait to make and eat it again.

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sararyan37

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Reviewed: Sep. 12, 2007

This smelled wonderful when baking. It would be a great Christmas or Thanksgiving breakfast. Very easy to prepare. It tastes almost like bread pudding.

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Homeward Hearts

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2007

Great recipe! Pet peeve is people who review recipes when they have used things like canned pie filling in a recipe calling for fresh apples, changed the way the bread is cut and then pronounced the recipe "no good". Stick to the recipe if you want to submit a review!

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rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

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Reviewed: Jun. 4, 2007

this was awesome - the only thing i did different was use sliced up day old cake in place of the bread - makes it already sweeter - and i just like that.... thanks for the recipe!

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Apr. 14, 2007

Every month my church has a potluck. Tonight, we had breakfast for dinner and I made this wonderful recipe. I replaced the French bread with homemade Hawaiian sweet bread and put walnuts on top of the apples. I actually made two batches and none was left. The recipe speaks for itself. Next time, I'm going to use a non stick spray though as it stuck to the pan.

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steph

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Reviewed: Apr. 1, 2007

Used pie filling (great), cubed bread instead of slicing and it came out soggy. Covered for first half and removed for second half. Top got crust but center was still soggy after cooking 15 mins longer. Family not too happy. Don"t think I'll try it again. Looking for another one !!!!!!!!!!!!!

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Garry Z

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Reviewed: Mar. 8, 2007

I wanted to make a special breakfast for my daughter the morning she took her SAT's. Baked French toast with fruit seemed like a good choice. Only problem was that I didn't want to have to get up at 5 a.m. on a Saturday morning to bake it. Soooo... instead of refrigerating the pan overnight, I put it into a larger pan with ice and set it in the oven, which was programmed to turn on in the morning. By morning, the ice had melted and the French toast baked in a pan of water, like a custard. Other than needing a little longer baking time, it turned out great (and I got to sleep in!)

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SABLENK2

Cooking Level: Expert

Home Town: Sequim, Washington, USA

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Reviewed: Mar. 5, 2007

Very good! I didn't do the two layers. Instead I placed the apples on top of the bread, combined all the other ingredients in a bowl, then poured this mixture over the bread and apples. Saved time and it was yummy!

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Jessica

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Reviewed: Feb. 20, 2007

This is simple and tasty, and not too sweet. I cubed the bread instead of slicing for ease of serving. An hour at 350 degrees seemed to dry things out a bit--I may try cubing the apples and mixing in with the bread so they don't dry out on top, and a lower temp and/or shorter baking time next time.

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Jeannie

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Reviewed: Jan. 7, 2007

This recipe was very good - I would definately make again. I added chopped pecans on top too. It also took less time to bake, so keep an eye on it. The only thing I wasn't sure of was to grease the pan or not...

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cmbos

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Reviewed: Jan. 7, 2007

Made this for Christmas morning brunch and had a fight over who got the leftovers. It was that good! My father said it reminded him of the bread pudding his mother made when he was a child. I followed the recipe to a T and it came out perfect. Great Recipe!

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