The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 25, 2005
I made this for my son's family when they were here visiting and everyone loved it! Absolutely delicious! Only change I made was to add vanilla to the egg mixture. Will definitely make again! Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 6, 2005
This is great, a real crowd pleaser. I followed some of the suggestions, combined them to my taste. Added apple pie filling with some fresh apples, added extra raisins, melted the cream cheese, stirring into the first half bread cubes. Topped with extra cinnamon and sugar, baked for 1 hour. It was wonderful with lots of compliments and asking for recipe. Thanks for sharing!
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Cooking Level: Intermediate

Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 2, 2005
I made this for company, mixed in the cream cheese as recommended, and used only 6 eggs. It came out more mushy and less like the french toast consistency I thought it would be--and I cooked it for longer than the recommended time. Everyone thought it was just ok; I think the consistency is what turned them off.
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Cooking Level: Intermediate

Home Town: Bristol, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 19, 2005
This recipe tasted very good and was really different from anything I've made before. I did mix the cream cheese with the first half of the cinammon bread instead of sprinkling it over the bread. It was a bit musy underneath and the look of it wasn't real appealing, but it was still very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 6, 2005
WOW!!! I usually don't substitute on the first try but I didn't have an apple so I used a can of apple pie filling. Totally Awesome!!! Everyone loved it!!!
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Cooking Level: Expert

Home Town: Ledyard, Connecticut, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 28, 2005
I made this for company. Although it went over "pretty" well, it was almost too soggy and sweet. The leftovers were not eaten so the time, effort and expense weren't really worth it. If I make it again, I will definitely make a smaller portion to avoid leftovers. I don't know what to do about correcting the soggy part.
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Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 23, 2005
I made this today for brunch and it was wonderful. Although I did make some changes to make it a little lower in the fat area. I only used 7 eggs and 1 1/2 cups of milk instead of half and half. Like others, I also softened the cream cheese and spread it on the bread, using only 6 oz. of light cream cheese, 2 cups of apples through in some raisins and sprinkled the top with cinnamon and sugar. It was absolutely fabulous. Will definitely be a family favorite.
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Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA
Living In: Windsor, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 19, 2005
This recipe was wonderful. I made it for an indulgent New Year's breakfast and it was a hit. I did change the number of eggs to 6 and added some orange zest(I'm not an egg fan). I served it with Bacon, lots of maple syrup,cinnamon,fresh blueberries and loads of whipped cream.The best breakfast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 6, 2005
I've made this a few times to rave reviews from my family and friends. This will stay among my favorites for a long, long time. Thank you!!
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Cooking Level: Intermediate

Living In: Audubon, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 2, 2005
An easy make-ahead breatfast/brunch treat. One of my guests described at as a cross between French toast and apple pie.
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Cooking Level: Expert

Living In: Van Nuys, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 28, 2004
YUMMMMMMM..This is a new favorite and will be made over and over again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 27, 2004
Very good. Made this (2 of them) for a Christmas brunch for 20 of my family memebers and it got rave reviews! Will definatly make again. Super easy too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 27, 2004
What a lovely breakfast casserole. I skipped the raisins all together and used apple streusel bread. I also added 2 less eggs, in order to avoid a soggy consistency. Sprinkling cinnamon on the apples is a must!
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Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 26, 2004
I made this as one of the dishes for our Christmas morning brunch, and it was a big hit. I forgot about melting the cream cheese, as others have suggested, but it still turned out great. I just dropped small dollops of the cream cheese over the bread. Also, instead of using a fresh apple, I had a bag of Schwann's roasted apples in the freezer, and I took a cup of apples out of there, and chopped them up before adding ......... because the apples are already spiced, I think that added a lot of flavor. Using low fat cream cheese and fat-free half/half did not hurt the flavor of this recipe at all. I will definitely make this again. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 5, 2004
I made this with a few of the suggested changes and my guys ate it up! I spread the bread with soft cream cheese before cubing, eliminated the extra raisins, and added sugar and cinnamon on top. It soaked in the fridge overnight. I baked it at 350 degrees for 45 minutes and it puffed up and browned beautifully. I think I'll use 6 eggs instead of 8 next time though because it seemed a little eggy to me but still so good! Definitely a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 18, 2004
Excellent recipe. Your guests will rave and rave about it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 14, 2004
Absolutely fabulous! I made it exactly by the recipe the evening before and baked it at 10:00 the next day. It puffed up beautifully in the oven and was moist but firm. EVERYONE, indeed, wanted the recipe. A great recipe!
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Cooking Level: Expert

Home Town: Beaumont, Texas, USA
Living In: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 6, 2004
Fabulous and Filling. Kids really liked with lots of maple syrup.
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Home Town: Warren, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 9, 2004
I have made this twice and it is excellent. I have always made it the morning I was baking it, never refrigerating it for any length of time.It has still come out wonderfully. The only things I do differently are to : bake it longer and sprinkle the top with cinnamon sugar. I dont melt the cream like some other reviewers and I still thought it was great. Definitely "company worthy!"
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 12, 2004
I made to pans for a large family brunch and not a bite was left. I melted the vream cheese as suggestd and the cooking time (we are at high altitude) was 50 minutes. Perfect, not soggy and a huge hit.
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