Reviewed: Dec. 25, 2009

We made this Christmas morning, and it was sooo good. I cubed the bread instead of slicing it, and next time I will toast the cubes before adding to the recipe (it was a bit too soft in the middle for me). Also, I used wheat Hawaiian rolls instead of french bread, and it was very good. Great recipe, and we will be making this again.

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Reviewer:

STARSHYNE

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Cooking Level: Intermediate

Home Town: West Line, Missouri, USA

Living In: Saint Petersburg, Florida, USA

Reviewed: Jun. 15, 2009

In my book #2 it's called "Overnight Apple French Toast"

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Reviewer:

FreddieDebbie

Reviewed: May 26, 2008

Everyone thought this was a great treat for a Sunday morning breakfast. Will be making again.

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Reviewer:

DLVMommy

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Highland, California, USA

Reviewed: May 1, 2008

This is makes a beautiful presentation for a holiday breakfast. It is rich and I wouldn't want as an "every day" French toast but to me and my family it is a perfect treat for special occasions. The cranberries are great with it. I didn't change anything with the recipe.

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Feb. 13, 2007

This recipe has been a Christmas tradition in my household for years. I follow it as written, and it comes out perfect very time!

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Reviewer:

fiendishthingy

Cooking Level: Expert

Home Town: Chapel Hill, North Carolina, USA

Living In: Monterrey, Nuevo León, Mexico

Reviewed: Nov. 24, 2006

Very good. I made the recipe as stated except that I used enough thickly sliced french bread to cover the top. I would make this again & probably vary the fruit next time...strawberry sounds good...

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Reviewer:

CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

Reviewed: Aug. 29, 2006

Fantastic recipe! I made it for a crowd (200 people) with 2" Hotel Pans, and it was such a hit! I love how beautiful the presentation is when flipped over.

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Reviewer:

1smartcookie

Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Aug. 7, 2006

Imho, more a bread pudding than a French toast but a great brunch recipe anyway. We really enjoyed the warm mix of flavours! Make sure to bake covered (as suggested by the recipe), otherwise the bread will be too dry on top.

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Reviewer:

SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

Reviewed: May 16, 2006

SUPER!!! My family loves it and it is so easy to make! Thanks for the great recipe.

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Reviewer:

ELIZALIZ

Reviewed: Jan. 31, 2006

Made this for Christmas morning and once since then with modifications that have turned out beautifully. Texas Toast works wonderfully for this recipe - 6 slices (which look pretty halved on the diagonal) fit perfectly into the 9x13 pan. I decreased the sugar to 1/2 cup and increased the cranberries to 3/4 cup. As recommended by another reviewers, I let the dish sit overnight with some soda cans on top to help the bread soak up the egg. I found that it helps to spray the aluminum foil cover with cooking spray before baking, else the bread puffs up and sticks to the foil. I also baked for much longer than called for -- 1 hour covered and ten minutes uncovered. We will make this again and again!

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