Reviewer:

Reviewed: Apr. 3, 2013

Second year in a row I made it for breakfast on Easter morning! My husband requested it. I used tart Granny Smith apples and served it with sifted powder sugar.

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Reviewer:

spenzalto

Reviewed: Apr. 1, 2013

I fixed this for Easter brunch, and it was delicious! My wife said it was like bread pudding, which is her favorite dessert. Like most others, I made some changes which worked well for me. I spread the cream cheese on each slice of bread before cubing and extra cinnamon as well as some freshly ground nutmeg. I also used only two cups of Half-and-half and 6 eggs which was enough for the 11" X 14" pan I used.When I make it next time, I'll toast the bread lightly to make spreading the cream cheese and cubing easier and will double the diced apples.

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Reviewer:

Doug

Reviewed: Mar. 31, 2013

It was yummy. Next time I'll add more apples and raisins, and do a finer chop on the apples.

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Reviewer:

Carrie

Reviewed: Mar. 31, 2013

I made this dish today for Easter brunch. It was tasty; however, it was very rich. Next time, I would cut back on the creamed cheese and maybe use half milk and half "Half and Half. I think I would also add some chopped ham to it.

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Reviewer:

cathy

Reviewed: Mar. 31, 2013

Yummy! I made 1/2 the recipe in a 8x8 pan. I put 4 whole slices of bread on the bottom, covered it with apples and raisins, put 4 more slices on top. Poured the wet ingredients on top and let it soak in for 1 hour (that's all the time I had). Before baking I added sugar and cinnamon and then baked it. Thanks to all the readers suggestions, this came out perfect and delicious!

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Reviewer:

LEE BRAUER

Cooking Level: Expert

Home Town: Homewood, Illinois, USA

Reviewed: Feb. 16, 2013

We liked this but thought the cream cheese gave it an odd, not-quite-baked-through texture. Next I make it, instead of baking the cream cheese into the strata, I will make a glaze or icing out of it to use as a topping after it comes out of the oven. With this change, I think it could be a 5-star recipe.

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Reviewer:

V. L. Hartman

Cooking Level: Intermediate

Living In: Auburn, Illinois, USA

Reviewed: Feb. 8, 2013

This is delicious!! I added 5 eggs. Added cinnamon, cloves & ginger. A must try!

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Reviewer:

American

Cooking Level: Intermediate

Reviewed: Jan. 14, 2013

The recipe is a little bland as written, but it's pretty easy to spruce it up. I added 1 teaspoon each of vanilla and cinnamon, 3/4 teaspoon of nutmeg and 1/4 teaspoon of cloves to the egg/cream mixture. I also used sugar-free syrup, half a package of neufchatel in place of a full package of cream cheese, and reduced the eggs from eight to six. I've had it with and without apples, and it's good both ways. Definitely bake a little longer/hotter than listed, or it may be pretty mushy in the middle. An hour at 350 was perfect for me. It's also *much* tastier the day *after* baking. It takes on a moister consistency, which some people might not like, but it gives the post-baking flavors a chance to meld together nicely.

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