Reviewed: Jan. 3, 2006

OK - I made for Christmas brunch - I think I will continue to stick to what I usually make - egg type dishes. I did decrease the cream by 1/2 cup and reduced one egg to elimnate the "soggy" effect - it worked and I added extra apples which was a great suggestion. It was good but not AWSOME.

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Vargo5

Cooking Level: Intermediate

Home Town: Shelby Township, Michigan, USA

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Reviewed: Jan. 3, 2006

Great brunch recipe! I sprinkled cinnamon over the apples and added extra raisins. Served with warm maple syrup and bacon or sausage, it's a wonderful way to start the day. I love the fact that it's assembled ahead of time and refrigerated overnight, so there's no last-minute fussing or mess. This is a keeper recipe!

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TOOKEC

Cooking Level: Expert

Living In: Zeeland, Michigan, USA

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Reviewed: Dec. 25, 2005

It is perfect just as the recipe is. I can't wait to make it again!

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twintoddlers

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Reviewed: Dec. 25, 2005

I followed the recipe exactly except for cooking it 10 min. more than it said. This is the second time I've made it and everyone loves it!

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4 users found this review helpful

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BERGACS

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Reviewed: Dec. 20, 2005

So yummy. That's it no other words needed.

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JBENISHMLT

Cooking Level: Professional

Home Town: Hillsboro, Wisconsin, USA

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Reviewed: Dec. 11, 2005

Very good flavors...make sure it is baked long enough, otherwise it could still be soggy.

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JLS12

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Reviewed: Dec. 4, 2005

Sorry to be the odd one out, here, but I didn't like this. The cream cheese made me nervous, and I should have followed my instincts. I followed all of the tips (including spreading the cream cheese by hand), and I usually do like casseroles, but not this one.

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GingerCooks

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Reviewed: Nov. 20, 2005

This was really good and really easy. I did make a couple of changes. I personally don't like globs of cream cheese in my breakbast bakes. I added a tbsp of sugar and a tsp of cinnamon to the cream cheese and mixed it until creamy with my electric mixer. Then I spread it on each piece of bread before I cut it. A bit of extra work but it tastes better to me. I also added a tsp of vanilla to the eggs. Next time I would add another apple and mix it in with the bread as well as on the top. Thanks, I will make again!!

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APPLEJACKS25

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Reviewed: Nov. 20, 2005

Very good. I used a loaf of semolina raisin bread (day-old at my store for half the price) and added my own cinnamon to the mix. Used neufchatel cheese and fat-free half and half. I refrigerated overnight and didn't find it too soggy at all. I did bake at 350 for longer than specified.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2005

We loved this breakfast treat. I cut it back to make for only six people. I used heavy cream since I had it on-hand and cut it back 1/4 cup. Will make it again and again.

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BLANEYGIRL

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Reviewed: Sep. 20, 2005

I didn't have the time to let mine soak 2 hours, but it was so tasty! The perfect combination of flavors and it smelled like cinnamon buns while cooking.

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LizzyD

Cooking Level: Beginning

Home Town: Mission Viejo, California, USA

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Reviewed: Sep. 13, 2005

This was very blah. Very similiar to bread pudding texture. I even used cinnamon raisin bread and extra cinnamon. We ate it with extra sugar and cream over it. I might make again, but with alterations.

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JeffinerS

Cooking Level: Expert

Home Town: Ash Grove, Missouri, USA

Living In: Willard, Missouri, USA

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Reviewed: Aug. 29, 2005

I followed the suggestions of previous reviewers and only used 6 eggs, half of the cream cheese, and I added vanilla and cinnamon. I also upped the temp to 350, and it was delicious! Moist, but not soggy. It even kept well for several days in the fridge, and I ate it for breakfast! Yummy!

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jewel71

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Reviewed: Aug. 11, 2005

I used Pepperidge Farm vanilla swirl bread and a cup of blueberries instead of apples since they're in season. Made for a delicious blueberries and cream concoction. I bet this recipe would be a good base for all different types of fruit and bread.

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ELIZZYC

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Reviewed: Jul. 17, 2005

This recipe is amazing!! I cooked it this weekend for a small group of people and everyone absolutely loved this recipe. I changed the recipe slightly by lightly sprinkling brown sugar and cinnamon over the cream cheese and cubed raisin bread. Also this recipe is quick to make!

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BarkingFrog

Cooking Level: Intermediate

Home Town: Newcastle, Washington, USA

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Reviewed: Jun. 17, 2005

I hate to be the odd man out, but I was not impressed with this recipe. It was very plain and mushy--maybe adding less liquid would make it a bit better. I cooked it for over an hour; if you decide to try it, and use the same amount of liquid the recipe calls for, plan for extra baking time. Even the people I made it for seemed to agree, and even adding a spice (like cinnamon) would not make it better. I am not making this again--there are so many other recipes on this website that are better than this. :)

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AKRISKY

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Reviewed: Jun. 14, 2005

my husband LOVED this, even though i will definitely change it up a bit next time. i used 2 large apples plus extra raisins, and only used 7 eggs and 1 3/4 cup milk due to previous reviews of it being "too soggy." it ended up too dry on top, though my hardworking husband didn't notice one bit. for the leftovers, i soaked them in more milk & egg & vanilla & rum overnight, adding a bit more cream cheese, and he went NUTS. he's already asking for it again! thank you for the recipe!

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Happy Housewife

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Reviewed: Mar. 27, 2005

This was good. I made a couple changes. Added vanilla to the eggs, sprinkled cinnamon over apples, only used 6 eggs and reduced the half and half to 2 cups. I let it sit in the fridge for 3 hours prior to baking and I don't think it was too mushy.

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Mar. 27, 2005

I covered overnight with Saran wrap, placed a dish on top and then a heavy can. Made the bread absorb all the liquid. I would add a little cinnamon sugar to the apples to sweeten it a little. Definitely need syrup. Will make again.

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WILDCAT40

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Reviewed: Mar. 27, 2005

My kids loved this. To make it more heart healthy I used 1 1/2 cups lowfat milk and 1 cup fat-free half and half. I am not a huge cream cheese fan so I cut the amount of cream cheese in half. Took the advise of other reviews and cut the eggs down to 6. Definitely worth making again. Very easy for kids to help too.

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