Based on other reviews, in order to cut down some fat, I used 3/4 C brown sugar and only 1/4 C butter. Also, I used a loaf of raisin bread from the bakery section of the store - I think the result was great. I took each bread slice and soaked it for 1-2 minutes, before laying over the apples (rather than pouring the egg mixture.) Midway through making this recipe, I realized it was supposed to be refrigerated overnight. I went forward with it and the french toast turned out totally fluffy and moist - so I don't actually know what the benefit of sitting overnight would be. The flavor was great, though the vanilla was a bit overpowering and I will reduce a bit next time. I was craving seconds by lunchtime! I kept this in the fridge for almost a week and had it for breakfast, and it never lost its flavor or texture. This would be delicious as a dessert, too, with vanilla ice cream and a hot brandy sauce. Yum! Will make again, thanks for sharing!
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Based on other reviews, in order to cut down some fat, I used 3/4 C brown sugar and only 1/4 C...