This recipe looked really fantastic to me--easy to make, ideal for a busy morning b/c you do everything the night before but cook it, and I love apples so that addition to French toast was right up my alley. When I prepared this, I thought two cans of apples seemed like a lot but one didn't exactly cover the pan so I used two. I used Pepperidge Farm cinnamon bread and that was a great addition. It wasn't 20 slices but whatever was in a loaf completely filled my glass 9x13 to the brim (two layers of bread). Too bad I didn't account for the expanding bread when it baked and I ended up with a mess in my oven because the juices bubbled up and over. Be sure to use a taller 9x13 if you can, or put a baking sheet under to catch the overflow. It still baked through and looked great. Unfortunately, it was way too sweet, and I'm a big fan of sugar, my friends. So for me to think it's so sweet it was almost inedible is something. Because I loved the cinnamon/apple combo, I'll give this another whirl but will use thinly sliced fresh apples. The brown sugar/butter in the bottom of the pan will be plenty to sweeten those up to what I hope will be an ideal level.
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This recipe looked really fantastic to me--easy to make, ideal for a busy morning b/c you do...