Reviewed: Dec. 25, 2006

Pretty good. I used Pepperidge Farm whole wheat Cinnamon Raison bread and soaked the break in the egg mixture (instead of pouring the egg over bread. Make sure you make thin apple slices so that the apple cooks well. I think Granny Smith apples are best for this. Not a pretty dish, but sprinking powdered sugar after it comes from oven helps with the aesthetics.

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Reviewer:

linc

Reviewed: Dec. 9, 2006

This is our Christmas breakfast-we love it. I add dried cranberries too.

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Reviewer:

JUDYFLYNN

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

Living In: Lodi, California, USA

Reviewed: Dec. 4, 2006

I used cinnamin raisin toast instead of a plain baguette. THis was a huge hit -- highly recommend it

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Reviewer:

Celeste

Cooking Level: Intermediate

Home Town: Warren, New Jersey, USA

Reviewed: Nov. 20, 2006

I would give this 5 stars for smell while baking but it was a little dry. I used the raisin bread as suggested and soaked the cubes but still a little dry. Would say it was ok.

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Reviewer:

KMS1970

Cooking Level: Intermediate

Reviewed: Nov. 11, 2006

I have made this twice the first time I made it I did not let it set overnite. The second time I did place it in the refrigerator over night, I used less eggs, so that it did not have a really eggy taste.

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Reviewer:

ELATRC

Cooking Level: Intermediate

Home Town: Tulare, California, USA

Living In: Pasco, Washington, USA

Reviewed: Nov. 2, 2006

This recipe is great. I found it a few years ago and have been making it every year for our big Thanksgiving weekend family get togethers. Everyone loves it. Only one suggestion, make sure when your pour the egg over the bread you wet each piece of the bread with the egg mixture or else it will be a bit dry.

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Reviewer:

Norma

Reviewed: Oct. 23, 2006

Very delicious!! After reading previous reviews, I decided to use 1 loaf of Pepperidge Farm Cinn Raisin Bread, cubed and soaked in the egg mixture, then spread on top of the thinly sliced apples. For the apples,I used Splenda brown sugar mix and reduced the quantity to 3/4 cup. Since I was using the raisin bread, I did not add any additional raisins. I did use 8 eggs instead of 6 and refrigeraged casserole overnight. The aroma while this was baking made my mouth water and it turned out perfect. The hubby loved it. I'll definitely be making this again.

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Reviewer:

AuntKitty

Reviewed: Oct. 16, 2006

I made this for a bunch of friends. It was by far the most popular item at my brunch! A friend suggested that I first dip the bread in the eggy milk liquid first before putting it down over the apples. Also, she suggested that I dump the eggy milk mixture over the bread and apples once I dunked the bread. That made sure all the breads were well saturated with the eggy mixture. Also, I used thinly sliced cortland apples. The apples didn't come out mushy at all. And finally, I decided to omit the raisins as I am not a huge raisins person. All in all, it was really yummy and very easy to make. I would definitely make this again for a big group of people.

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