Reviewed: Mar. 18, 2012

This was easy to make, and I appreciate being able to make it the night before. The taste was good, our favourite part was the apples on top. I didn't make the caramel sauce, because frankly - I don't want to become fat and diabetic and sugar glazes aren't necessary on breakfast food (my personal opinion). A bit of maple syrup finished it off nicely, I would make it again.

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Reviewer:

Pepper

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 11, 2012

I made this for Saturday breakfast for my family and everyone loved it!!!! My husband is already asking when I'm going to make it again. I made it just how the recipe called except I used whole milk. Since i prepared it the night before it was super easy and the sauce really did pull it all together.

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Reviewer:

stephanie

Cooking Level: Beginning

Home Town: Fort Worth, Texas, USA

Reviewed: Feb. 12, 2012

I made this for dessert (with vanilla ice cream) and it was a big hit. Used the recipe as directed, but I only refrigerated it for 3 hours before baking. I wasn't sure whether it should be baked covered or uncovered, so I left if covered with aluminum foil for 35 minutes, and baked uncovered for the last 25. That worked well. Also appreciated the tip about boiling the caramel sauce then reducing the heat. Thanks for sharing!

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Reviewer:

kb123

Reviewed: Jan. 26, 2012

This was easy and good... I used whole wheat french bread, it gave it a nuttier taste, went well with the apples. You could easily change out the fruit to pears, or pineapple and change the sauce up a bit. We loved it... easy and it tasted great!

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Reviewer:

cheri

Reviewed: Jan. 22, 2012

I made this last night for today's breakfast. Didn't have enough apples but made it anyway. Super easy to make and a great way to use up my hardening french bread. This morning I was just too lazy to make the sauce so I just added maple syrup on top and it was still great! I will be making this again. I am sure if I made this for more than myself, I would be adding the syrup as it sounds divine. Thanks!

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Reviewer:

Erin Rose

Cooking Level: Beginning

Reviewed: May 30, 2011

ABSOLUTELY loved this recipe!! I had to adapt it for a gluten free diet and made the following changes : Lined the bottom of a greased 9x13 inch pan with Udi's whole grain GF bread. Mixed 4 eggs, 1/2 cup milk, 1 tsp cinnamon, 1 tsp vanilla, and 1/3 cup sugar. Pour over the bread. I let it sit for about 30 minutes then flipped the bread over. I used canned apples slices (I sliced them a little to make them thinner and to make them go farther), and placed them on the bread. I sprinkled with coarsely chopped pecans and brown sugar. I refrigerated over night. In the morning I put the glass pan in a COLD oven at 400 degrees. I baked for 40 minutes. It REALLY crisped up nicely! I warmed up some store bought caramel sausce and drizzled over each piece when serving. This was so amzingly good!!!

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Reviewer:

torianne31

Cooking Level: Intermediate

Home Town: Harlem, Georgia, USA

Living In: Willow Spring, North Carolina, USA

Reviewed: May 30, 2011

Made exactly as directed and did not care for at all. My husband liked the super sweet sauce ok, but the french toast itself was not to our liking. He ate 1 piece, I ate 1/2 piece.

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Reviewer:

MitchMom96

Cooking Level: Intermediate

Reviewed: Mar. 27, 2011

Very sweet, but truly yummy. It worked for me without marinating the bread overnight.

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Reviewer:

ACL

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Reviewed: Dec. 27, 2010

I fixed this for our family for Christmas breakfast and it was a hit! So easy and so good!

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Reviewer:

DBERRYS

Reviewed: Oct. 25, 2010

Outstanding!! Everyone loved it and I loved the sliced apples on top. I sliced up french bread before it got too hard and froze in a ziploc bag. Then I just pulled out the slices and made this recipe as is, except I did add one extra egg. The pan fed 5 and would likely have fed 6, but not 12. I made the yummy caramel sauce (and also added chopped walnuts on top), but I think maple syrup sounds like a great alternative as well. I used whole milk and some leftover cream, but will go lowfat next time with 1% milk. 3 apples is plenty on top. Wonderful for serving guests. Thanks for sharing, I will definitely make this one again!

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