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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Margaret

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Apr. 14, 2009

I made this for dinner along with a savory strata. I used cinnamon bread & added some raisins as suggested... excellent! I'll definitely make again!

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Muffy

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Apr. 12, 2009

Can I give this 10 stars?? AMAZING!

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shawna

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Reviewed: Apr. 9, 2009

Ok so i didn't have any cinnamon raisin bread so i used some of my wheat bread that was a few days old. It wasn't as sweet as if I would have used the suggested bread so I know if i did it would be fantastic. I added some dried orange cranberries in place of the raisins. I sprinkled some powdered sugar over the top to up the sweetness to what it would be if I used the cinnamon bread. I will definitely make this again.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Apr. 5, 2009

We did not like this.

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Linda Munroe

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Reviewed: Mar. 30, 2009

Great. Made it for a brunch and I got several requests for the recipe.

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MAGDA201

Cooking Level: Intermediate

Home Town: Millville, New Jersey, USA

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Reviewed: Mar. 25, 2009

We have friends come visit every year and I always try to have a special breakfast the first morning and they absolutely loved this dish! The only thing I changed was I didn't use raisin bread..just cinnamon bread.

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NANATX1

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Reviewed: Mar. 11, 2009

I have made this recipe several times. The first exactly per recipe. Since then, we have opted to eliminate the apples, and top it with chopped pecans before baking - then drizzle generously with caramel sauce (the kind you buy for ice cream) when it comes out of the oven! YUMMM - Carmel Pecan French Toast Strata!

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Herbes House

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Reviewed: Mar. 7, 2009

I crave this dish all the time. I would say that you probably don't have to use a whole entire package of cream cheese (and I love cream cheese). Topped with syrup, this dish is mouth watering

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hack_j

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Reviewed: Feb. 24, 2009

This recipe was a great starter for me, but changes will have to be made for it to be tasty. Frankly liberal doses of syrup poured over it are the only thing that saved it at my house, and we aren't sweet eaters :/ I'm going to put the apples in the same mix as I make when making an apple pie and see what happens. At least it will have more taste. Great idea, but way to bland for me.

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Megan

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Reviewed: Jan. 26, 2009

This is a mouth-watering favorite! I served it Christmas morning for my extended family - we decided this recipe needs to become a tradition for our annual Family Christmas Celebration!

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Elizabeth

Cooking Level: Expert

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Reviewed: Jan. 23, 2009

This recipe was incredible. For my taste I would have liked it a little sweeter, so next time I would add about a 1/4 cup of cinnamon sugar in addition to the maple syrup. Two other notes. Chop the apples about a 1/4 of an inch or they will not cook enough. I also might melt the cream cheese and pour it over as it was a little clumpy in spots.

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The Richmond Inn

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Reviewed: Jan. 20, 2009

This was good, like other I cooked for an hour at 350.The cream cheeze did nothing for the dish I will leave it out next time.

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Rudy Hawes

Cooking Level: Intermediate

Living In: Rutland, Vermont, USA

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Reviewed: Jan. 16, 2009

This was absolutely delicious! The whole extended family loved it. Can't wait to have a reason to make this again.

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Margaret

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Reviewed: Jan. 10, 2009

Made this for boxing day brunch for about 25 people,every one rilly liked it.I will make this again.

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KMARTSHOP

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Reviewed: Jan. 6, 2009

It was great, but I think it got better over time. The next morning after it was cooked and refrigerated I heated it up and it was perfect. The consistency was just right, not as runny as before. I'm going to try it with a few more eggs and add sausage and a mix of cheeses next time to give it a mix of sweet and salty.

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Opera Chef

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 4, 2009

Easy to make, went over very well with my family. I will do this again.

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ahoffort

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Reviewed: Jan. 4, 2009

I used 4 cinnamon raisin bagels for the bread, and it turned out very well. I did reduce the eggs to 6 and baked it at 340 for about 50 minutes. The kids liked it, and my husband says its a keeper.

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Sandi Hoopes

Cooking Level: Expert

Home Town: Burlington, Colorado, USA

Living In: Berthoud, Colorado, USA

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Reviewed: Dec. 31, 2008

I baked it at 350 for 1.5hrs and it was really mushy in the middle. I didn't expect that texture, I thought it would be a little less mushy and more creamy thinking with the cream cheese melting through the bake. The cream cheese didn't melt at all.... I expected that it would but any dish I've ever used cream cheese in was on stove top. It tasted delcious the texture was not good for me BUT maybe I did something wrong.

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akduffy

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Apple Raisin French Toast Strata

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