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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Reviewer:

HUSHPUPPY

Cooking Level: Expert

Home Town: Ridgecrest, California, USA

Reviewed: Oct. 30, 2011

Awesome! My kids loved it. It was like french toast over hot apple pie. Placing the bread over the apples keeps them from getting soggy overnight too!

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Reviewer:

debra

Reviewed: Sep. 4, 2011

This was pretty good. It had a strange texture, to me. But other than that, it was good.

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Reviewer:

girl's best friend

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

Reviewed: May 21, 2011

I put the toasted cinnamon bread soaked in egg/milk mixture on the bottom and spread the apple/butter/brown sugar mixture on top. Left out the raisins. Baked it for 40 minutes covered and 10 minutes uncovered. Sprinkled with powdered sugar to finish...perfection!

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Reviewer:

Janie Girl

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Odessa, Florida, USA

Reviewed: Apr. 6, 2011

I made three of these this morning for my office of 30 people. I made 2 using the cinnamon-raisin swirl bread and 1 using the cinnamon swirl bread. This recipe is so easy to make and then I just woke up this morning, pulled the prepped casseroles out of the fridge and popped them in the oven. I cooked all 3 in the oven at the same time on 375 for 45 min. I took another's advice and uncovered them for the remaining 25 min. PERFECT! I have gotten so many "This is Awesome" and "This is delish!" from my co-workers this morning. This recipe is definitely a keeper! I'm going to make this again and again. :)

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Reviewer:

jenniferijulia

Reviewed: Mar. 11, 2011

This is a fantastic recipe and so easy. My family loved it!

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Reviewer:

rytyjo

Cooking Level: Expert

Reviewed: Mar. 5, 2011

Good, but not great. The apple part was delicious, but the bread part was soggy and lacked flavour. Maybe it needs more spices... Per other reviews, I used less butter and sugar and put the apples on top of the bread.

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