Reviewed: Mar. 24, 2012

This is DELICIOUS,my family loved it!

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Reviewed: Mar. 8, 2011

Used wheat bread to help my guilt with this delicious dessert. Left out the toffee and used 3 fuji apples from the farmers market.

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ItFigures

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Cooking Level: Intermediate

Reviewed: Jan. 30, 2011

We like to add sc of cranberries to this as well. Excellent and tastes best if we eat it after it has cooled and then reheat on a plate if we want it warm

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mail4john2

Reviewed: Dec. 26, 2010

This was delicious! I did cut back on the milk to 1 cup total, with 1/4 cup for the cream sugar mixture. I also added some apple pie spice to the cream cheese mixture as well, and then sprinkled some on top before wrapping up. It is important to refrigerate overnight, to allow the bread cubes to soak in the egg/milk custard blend. I also baked for an additional 15 minutes. We served with apple syrup, and it was more like dessert than breakfast!

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Jeannine

Cooking Level: Expert

Reviewed: Dec. 23, 2010

I made this for a very special brunch--no pressure!--and it turned out absolutely fabulous! I followed the original recipe to a T. I cooked it in a glass dish and had NO problem with it being soggy on the bottom and I did prepare it the night before. It is a very sweet dish, especially since several of the guests poured maple syrup over it but, the tartness of the apples is a nice contridiction to the sweetness. It is simply delicious! I am making it for Christmas morning!

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Cheli

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Allen, Texas, USA

Reviewed: May 14, 2010

I made this for the first time for a breakfast at work...OMG!! Everyone loved it and wanted the recipe! I did make a change though...I felt it needed a topping of some type so before I baked it I melted some butter (about a 1/2 stick) and added enough brown sugar to make a paste and spread it on the top and it really turned out fantastic and instead of cutting the bread into cubes I layered slices of bread on the bottom and top! I will definitely make this again!

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Mary

Reviewed: Dec. 1, 2009

I had similar problems as the other cooks did- too crunchy on top and slightly runny on bottom. I covered it as one cook suggested but it did not seem to help. The overall taste was pretty good but the uneven textures was really a turn off. My family/ Thanksgiving guests were not impressed with this.

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mperk

Reviewed: Nov. 14, 2009

Made following the recipe except I cut the cream cheese into small cubes and sprinkled it over the apples. This was very good!

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STACICW

Living In: Boring, Oregon, USA

Reviewed: May 26, 2008

Sort of disappointing. Followed What A Dish!'s suggestions of cutting brown sugar (1/2 cup), omit white sugar, cubing the Neufchatel, and the layering she did. Added cinnamon, and drizzled with lite maple syrup. Kids wouldn't go near it. DH thought the toffee was "odd". Caramel sauce would've made more sense. If you cube the cream cheese, cut 'em in very small cubes, otherwise you'll have big ol' globbers...

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: May 16, 2008

This recipe was great!! After reading the other reviews, I chose to omit the toffee chips to cut back on the sweetness. It was perfect for my family. I did not have a problem with the bottom being soggy. I baked it in a glass pan, which may have helped the bottom firm up, but I'm not sure.

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