Reviewed: May 17, 2012

Used a loaf of cinnamon raisin bread as suggested- good idea! Also mixed the egg mixture with the bread before putting in the pan to avoid the siggies at the bottom. It was good- not great. If you love this kind of breakfast at a restaurant you might think this is worthy of 5 stars. It certainly doesn't need syrup!

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Reviewer:

danelle

Reviewed: Apr. 9, 2012

I thought this was easy and tasted very yummy! I read the reviews, but decided to follow the recipe as is and it turned out perfect. I used the french bread and cut them 1 in. thick and everything was moist, but not over soggy. My family can't wait for me to make it again. I will admit it is quite sweet, so I may cut back on the sugar, but that is a personal preference. Overall an excellent recipe.

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Reviewer:

sparro

Reviewed: Mar. 4, 2012

We swapped out raisins for cranberries. It had a good flavor but it was a little wet and custard like for my family's tastes. They liked the crispy top of the bread but the part just over the fruit was a bit soggy. I baked it for longer than it said to but it didn't help. They asked me to make my regular French toast next time but cook the apple cranberry mix on the stove and pour it on top. So at least they liked the flavor if not the texture.

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Reviewer:

Char

Reviewed: Jan. 22, 2012

AMAZING- so perfect to make night before for holiday breakfast.

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Reviewer:

DMSKYBA

Cooking Level: Intermediate

Reviewed: Dec. 25, 2011

This was the best overnight casserole I've ever made! I used homemade cinnamon bread, and 7 eggs since I was using eggs from our chickens and they were smaller. Delicious! Thank you for sharing!

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Reviewer:

GAYLEMK

Reviewed: Dec. 25, 2011

Pretty good recipe. I thought it would of been a bigger hit with my children. Definately good for Christmas morning, easy to prepare the day before.

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Reviewer:

fozziesmom

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Valley Cottage, New York, USA

Reviewed: Dec. 24, 2011

3 simple changes. replaced 1 c of milk with half and half,used pepperidge farms cinnamon raisin bread cut into quarters and added a tsp of nutmeg. Delicious

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Reviewer:

owascogram

Reviewed: Dec. 21, 2011

This was delicious. It took a bit longer than expected to cook and still was a little soggy but very tasty. Surprisingly saucy too.

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Reviewer:

Nonarina

Cooking Level: Intermediate

Home Town: Auckland, Auckland, New Zealand

Reviewed: Nov. 23, 2011

loved this!..took a loaf of cinnamon raisin and cut slices in half along with maybe 6 slices of a plain french loaf since so many people said their center was soggy...i cut the milk amount to 1 cup and also melted the butter in a sauce pan and added the apples til they softened this made the mixture kinda watery but i think by doing this and cutting down the milk amount the bread was able to really absorb the egg and apple juices over night so that i had no problem with a soggy center

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Reviewer:

Linda C.

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Chicago, Illinois, USA

Reviewed: Nov. 6, 2011

I made this for company this weekend. I decided to make 1.5 times the recipe to ensure I had enough. I made one batch in a 9x13 pan and another in an 8x8 pan. I did everything as directed (serves 18 instead of 12) except I used 4 apples and only one stick of butter. I also used 1-1/2 loaves of raisin cinnamon bread. I put this together around 9 pm and popped it in the oven the next morning at 8 for 45 minutes covered. I uncovered the pans and baked for 15 minutes and ended up raising the temperature to 400 degrees for another 10 minutes to get a nice crispiness to the top. I thought it was sweet, but several of my guests had seconds and everyone talked about how great this tasted. The larger pan was the soggier of the two. I tasted from both pans and found I preferred the casserole from the 8x8, which was less soggy. Served this with sausage links, orange juice and coffee. I'll definitely have this again next time we have company.

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