I made this using cinna-raisin bread, which was soaked in egg mixture before layering on top of the apples, per other reviewers' suggestions... I had to bake the casserole for about 75 minutes for it to properly puff up and brown (but I think that's due to my ancient, tiny electric oven), and the french toast part came out great. The only drawback was a lot of liquid cooked out of the apples, which didn't affect the taste at all, but it didn't look very appetizing as I made this for a potluck so the baking dish was also the serving dish (clearish liquid could be seen pooling around the edges of the pan). If I had been able to immediately cut and serve this on another dish, it wouldn't have been an issue, so for the next potluck I'll just cook the apple filling first before assembling the casserole. I only used 2 tsp vanilla and probably 3x as much cinnamon as the recipe called for, just per my own taste, and it was very tasty-- I will definitely make it again.
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I made this using cinna-raisin bread, which was soaked in egg mixture before layering on top...