Reviewed: Nov. 5, 2009

We were supposed to have company and so I chose this recipe to make for for Sunday Brunch. The company could not come as snow made the roads impassable and so it was just us 4. My son and I did not like it, my hubby and daughter like it a lot. I am not into sweet breakfasts and my son does not like the textures of stratas, quiches etc. My husband thinks it should be a keeper recipe. The recipe was easy to follow, I added cinnamon and vanilla to the cream cheese mix and whisked it soft and tossed the bread cubes in it. I bought a loaf or raisin/cinnamon bread a couple days early so the texture was a little denser and not so soft, worked well. It made so much that after 3 days I had to throw out 1/2 of the pan since no one wanted to eat any more. It would probably ok if you had a large crowd for Brunch and served something hearty as well for all the people who are not into sweet breakfast foods.

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Schwabengirl

Cooking Level: Expert

Living In: Fort St. John, British Columbia, Canada

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Reviewed: Nov. 4, 2009

I used 2 apples diced with skin on. I used extra raisins. i tried spreading the cream cheese on the bread but it was better with chunks of cream cheese.

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Julie

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Reviewed: Oct. 2, 2009

Huge hit! I added dried cranberries instead of raisins and used less eggs like some other reviews suggested. I didn't peel the apples one of the times I've made it, and it still was good.

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Liikala

Cooking Level: Intermediate

Home Town: Williamston, Michigan, USA

Living In: Denton, Texas, USA

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Reviewed: Sep. 22, 2009

Wow! Made this for brunch on Sunday. Followed the recipe exactly. Everyone loved it. Kind of a cross between strata & bread pudding. Served it with maple syrup & sausage links. Might try crumbling the sausage after browning & adding to the strata next time. Thanks for a great recipe. Will definately make again.

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CARTIMKO

Cooking Level: Expert

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Reviewed: Sep. 22, 2009

Everyone loved this so much, we are having Sunday for dinner.

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Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Sep. 7, 2009

Made this recipe for a sunday brunch with friends and everyone enjoyed it. I didn't have the right size pan, so I had to improvise and I misread the recipe and put in twice the amount of butter the recipe asked for, but it was still delicious. I also added vanilla and cinnamon even though the recipe didn't include that. I loved that you can make the recipe the day before and then pop it in the oven the morning you need it. In the future I might use less cream cheese and more apples. I would also suggest using really good bread. definitely would recommend it to anyone.

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Gigi

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Reviewed: Aug. 31, 2009

Very good and easy!

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MJ

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Reviewed: Aug. 11, 2009

This is soooo wonderful...but I have a question - Does anyone out there in allrecipes land know if this could be frozen before baking?

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Laurie Ann

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Reviewed: Jul. 11, 2009

I changed a few things to make it more like baked stuffed french toast. I layered the bread slices across the bottom and then spread the cream cheese (creamed together with a little vanilla,cinnamon, and sugar)then a layer of sliced apples and finally another layer of bread slices. Pour the egg mixture over the top and sprinkle with more cinnamon/sugar.

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ALISIMPSON

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Reviewed: Jul. 9, 2009

My family and I enjoyed the original recipe, but I like to add the extra raisins as well as a sprinkling of nutmeg, allspice, ground cloves, and extra cinnamon, and I am generous with the apple. I think it works best with a good quality bread that isn't too sugary.

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Laura

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

I made this for a family reunion and used cinnamon bread (my sister hates raisins:)). I added 2 eggs to the recipe and it set very well. Texture was great and the kids loved it - as did the adults - it is rich so if i make it again i will cut down on the cream cheeses. I used fat free half and half which worked beautifully.

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Ro

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Reviewed: Jul. 1, 2009

An interesting cross between french toast and bread pudding- not sure if i will make this again, however

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arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

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Reviewed: Jun. 29, 2009

Great dish! I took this to a "Dining Divas" brunch (a picky bunch) and everyone asked for the recipe. I may omit the cream cheese the next time. Very easy!

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SwaGirl

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Reviewed: Jun. 22, 2009

This was delicious! I took another reviewer's advice and spread the cinnamon bread with cream cheese before cubing. You couldn't really taste it. Next time, I'll skip this step. I also changed the cook temp to 350, but it still took 40min.

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Lovin'Louie

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

I took this to a brunch this morning and everyone raved about it. I used Aunt Hattie's raisin bread, added more raisins,the cinnamon and vanilla suggested by other reviewers. What a great breakfast treat!

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Vivian M.

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Reviewed: Jun. 15, 2009

Boy, did I score the attaboys on this one. What I did different: Used lots more apples -- about 2.5 cups total. Added 1/2 cup golden raisins, and together with the increased apples, the amount of fruit seemed just right. There's just something about butter, warm fruit and maple syrup...Used a 1 lb loaf of "Cinnabon" brand bread. If you make this, you will forever be regarded as the world's best cook... And it is so EZ!!!

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Wes

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Reviewed: Jun. 12, 2009

Delicious. Since I only have a 5/13 inch baking dish and I used the quantities given, I made two and only had enough apple for one of them. I wonder had I made just one dish, would the apple be enough? I melted the cream cheese and mixed it up with the other ingredients, instead of putting it in in dollops. I also increased the cooking time as per a reviewer's advice, but it came out a bit overcooked, so the 45 min in the oven should be enough.

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Alina

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Reviewed: May 11, 2009

Made this as a brunch gift and received rave reviews. Following other's suggestions, I: used Pepperidge Farm Cinnamon Raisin bread,spread the cream cheese before cubing, used whipping cream instead of half and half, added additional raisins, used only 6 eggs, added to the egg mixture-1/2 tsp. vanilla, 1/4 tsp. nutmeg, and 1/2 tsp. cinnamon. Also used Granny Smith apples. Wonderful dish!

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baker1968

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Reviewed: Apr. 24, 2009

I made this for an office brunch: not a scrap left, and four people asked for the recipe. The only full-calorie ingredient I used was the butter (used fat-free half & half, neufchatel cheese, and Better 'n' Eggs egg substitute), and this came out great. I only soaked it for an hour and forty minutes, as that was all the time I had. I did weight the casserole with a bag of water, as someone suggested in an earlier review. I set the oven to 375 degrees, then set it back to 350 when I put the casserole in the oven. I plan to make another this weekend for my family!

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cvthompson

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Reviewed: Apr. 18, 2009

Was good, but a bit bland. Will try it again with cinnamon swirl bread and fewer raisins but add pecans on top. Might try adding a splash of rum and serve it for dessert. Great potential!

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