Reviewed: Oct. 21, 2007

Very good. Made for Mary & Jerry. Add more apples and raisens.

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jsweeney

Home Town: Lincoln, Nebraska, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 15, 2007

I used all the great suggestions of those who made the recipe before me. It was wonderful. You did not even have to add syrup or butter.

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ifeedhungrycampers

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Reviewed: Oct. 12, 2007

My husband and I were helping friends of our re roof our house and I made this for breakfast---talk about a total hit! There wasn't so much as a crumb left!! I made the cinnamon cream syrup to go along with this---really really good and very easy to double the recipe to have enough to go around!

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Spanky4704

Cooking Level: Expert

Home Town: Dakota City, Iowa, USA

Living In: Humboldt, Iowa, USA

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Reviewed: Oct. 6, 2007

This is a keeper! I used evaporated milk instead of half and half. It is essential to let dish rest 10 min. before serving; otherwise, you get mush. I also added more apple.

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JLESTER1

Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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Reviewed: Oct. 4, 2007

This was very easy and very yummy, I always follow the recipe exactly the first time I make something new and this turned out very good. Even better heated up the next day. Next time I want to try some of the advise from other's on adding sugar, cinnamon and vanilla, that sounded good too. Thanks for the recipe.

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CSG

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Reviewed: Sep. 16, 2007

This was an AWESOME recipe!! I made it when I had family come over and they wanted more. It was very simple to make and I refrigerated it overnight so the flavors would blend. The outcome was DELICIOUS! I will definitely make this again.

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Jen

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Living In: Silverdale, Washington, USA

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Reviewed: Aug. 15, 2007

This was such a disappointment, and I had high expectations. Way too much cream cheese, not enough apple. I am sure you could improve it by changing the recipe around, but the recipe as written isn't very good.

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J Mos

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Reviewed: Aug. 12, 2007

Really good, i hate raisins so it was just apple french toast. my cousins loved it more that i did.

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Anna

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 25, 2007

I made this for a family breakfast and it was one of the first things to go my nephews loved it so much.

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DSKIPPY2

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Riverside, Rhode Island, USA

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Reviewed: Jul. 17, 2007

This was so easy and it came out great! I used fat free half and half and it worked well.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Jun. 12, 2007

i was expecting something much more spectacular considering all the great reviews. i thought it was way too "eggy". flavor wasn't good and very mushy. i won't be making this again.

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Sandra

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Reviewed: May 16, 2007

I made a variation of this last night for the kids' breakfast this morning. At Costco, they carry a brand of English muffin call "Innkeepers", which are a vanilla/raisin/super yummy english muffin. Anyway, I used 5 muffins, 3 pieces of Kirkland (Costco again) multigrain bread, only 4 T of the butter, and 3 oz of cream cheese. I used an entire cameo apple, 1 can of non-fat canned milk, then for the rest of the "Cream" I used fat-free milk. I baked it for about 50 minutes, rested it for 10, and the kids loved it! Anyway, my 17-year-old daughter said, "This tastes like Christmas morning!" It was delicious!

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Karoly

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Reviewed: May 14, 2007

Easy and FUN! My boyfriend and I made this dish for Mother's Day and it was a hit! I didn't change anything but I did use really great rasin bread from a good bakery...I think that made a difference. Enjoy!

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Bakin' in Boston

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 1, 2007

This is sinfully rich and so easy to make. It is wonderful to make up the night before and bake in the morning. I have made this for more than one brunch gathering. I take along the extra syrup heated for topping.

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G. Welch

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Reviewed: Apr. 29, 2007

Wow what a good recipe, I did do it with slices and spread the cream cheese which I added some sugar and cinn. more like just french toast. I also added some apple pie spice to apples ( I used 3 granny smith apples. Everyone just loved it. It is for sure a keeper, I can't wait to have company again so I can make it. Thanks

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Dee Dee

Cooking Level: Intermediate

Living In: West Des Moines, Iowa, USA

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Reviewed: Apr. 15, 2007

Sorry to say, I just didn't like this. It came out mushy, even though I baked at a higher temp. To be fair, I followed some of the other reviewers' healthy substitutions, so that could have been part of it too. I'm not going to try this one again.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Apr. 15, 2007

I made this for a family brunch and everyone loved it! I made a few changes based on other reviewers suggestions. I used Pepperidge Farm Cinnamon bread and spread the cream cheese on each slice before cutting up the bread. I reduced the eggs to 6, the half and half to 2 cups, added a dash of nutmeg, tsp vanilla, little extra cinnamon, and baked at 350 for 50 minutes. It turned out wonderful!

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katgrl82

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Reviewed: Apr. 11, 2007

This was delicious! I made it for Easter Brunch and it went over amazingly well with my entire family of picky eaters. I didn't change a thing in the recipe! ENJOY!

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