Reviewed: Dec. 30, 2005

This requires a little work, chopping and slicing the bread, but it is so worth it! Very, very good! The kids love it!

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Reviewed: Dec. 29, 2005

I am having a New Year's Eve brunch party for my son's first birthday, and have been experimenting with recipes. This one is making an appearance! It turned out great, especially thanks to the reviews. The only thing I am going to do differently when I make it on Friday night is use 1/4 cup butter instead of 1/2 cup....there was a buttery film swimming underneath the bread. We had to drain it, no biggie. Per other's suggestions, I used Pepperidge Farm Brown Sugar Cinnamon French Toast Bread, cubed (since I will be feeding a large crowd). Because of the bread, I omitted the cinnamon, except for a dash of cinnamon to the apple mixture. I also omitted the raisins, personal preference. I also soaked the bread cubes only in the egg mixture, instead of pouring it over.......I agree with the other reviewer, why would you want your apples swimming in egg? Yuck. This way worked great.....the casserole ended up sitting in fridge for 14 hours before being baked, (1/2 hr covered, 15 min uncovered) and the bread was PERFECT! Puffy and moist, but not soggy. Thank you for a fantastic brunch recipe! I tried Creme Brulee French Toast also off this site, not nearly as good as this! 1/1/06 - this was a HUGE hit at the brunch!!

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MomSavedbyGrace

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Dec. 29, 2005

This is soooo easy to prepare, and tasty... I used only half cup of sugar, I think that is quite enough.

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MCK514

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Dec. 28, 2005

I've made this every year for three years for Christmas brunch - my family loves it! I've always made it exactly as the recipe states and have never had a problem with soggy bread. I always use day-old bread since it's drier, that may make the difference.

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REDENG

Home Town: Peterborough, Ontario, Canada

Living In: Courtice, Ontario, Canada

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Reviewed: Dec. 26, 2005

Oh My God!! This is divine. I used Panera Bread Company's raisin bread and omitted the raisins. We had it Christmas morning and I can't wait to make it again. Everyone loved it.

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BTORGES

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 26, 2005

I loved this recipe. I made it exactly how it says and it was perfect. I also used a recipe from this site called "Simple Maple Syrup" and it was a big hit with my boyfriend and I.

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Kelly

Cooking Level: Intermediate

Home Town: Southington, Connecticut, USA

Living In: Bristol, Connecticut, USA

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Reviewed: Dec. 25, 2005

My family really enjoyed this at our Christmas Brunch. I did use Craisins instead of raisins. Will definately make again!

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Mandy R.

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Reviewed: Dec. 25, 2005

The flavor was good but the bread turned out mushy on the bottom. If I were to make this again, I would reduce the milk.

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Trish-

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Reviewed: Dec. 17, 2005

My family loves this, we add lots of dired cranberries

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JUDY FLYNN

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Reviewed: Dec. 11, 2005

entertained a group for christmas brunch and it was a hit. will make again for sure.

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whovie

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Reviewed: Nov. 29, 2005

This recipe is SSOOOO good. I made it just as the recipe says and everyone loved it.

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NGERLAND

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 9, 2005

Boy, oh boy, was this good!! My kids absolutely loved this; so did my husband. I used raisin bread based on previous suggestions; that was a great idea. I also soaked only the bread in egg rather than pouring the egg over the entire dish. It was yummy for sure!

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Brandy Lee

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2005

This is very easy to make and it is delicious!! Great for a group brunch or breakfast. I brought it into work and my co-workers devoured it.

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teachdiscip

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Reviewed: Oct. 22, 2005

I made this recipe for brunch and it was very well received! I used a loaf of raisin bread instead and omitted the raisins. I also dipped each piece of bread in the egg mix before laying it over the apples.

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Fifi

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Reviewed: Oct. 16, 2005

Excellent and easy to prepare.

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Oct. 13, 2005

I made this for two separate weekends for 70 to 80 kids each weekend at a camp. It was a hit! The apples and raisins made it so good. I could have made even more. It was great because I could do it ahead of time. Tip: Make sure your bread is dry or it can get too moist,if it's too moist it just tastes like bread pudding and that is great too.

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Loretta

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Reviewed: Oct. 11, 2005

I was so excited about this recipe but it didn't turn out like I'd hoped. Too much egg I think. I'm going to try it again but this time I'm going to soak the bread in the egg mixture first and then lay them on top of the apples and raisins. That way it's only egg in the bread and not all around the apples. I'm hopeful for the next try though. It's a great idea.

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Jenny

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Riverside, California, USA

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Reviewed: Sep. 22, 2005

Words cannot describe the taste of this!! I used cinnamon raisin bread instead of the baquette and then omitted the raisins. The blend of the cinnamon bread, spices, and apples were perfect!

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RONFAM

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Reviewed: Sep. 15, 2005

Made this for a work brunch and everyone requested the recipe! I omitted the raisins and added 1tsp. of nutmeg to the egg mixture. It was delicious and a big hit!!

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