Reviewer:

BEB4BEB

Reviewed: Apr. 26, 2012

So simple and so delicious! I added raisins and it turned out GREAT!

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Reviewer:

CECK317

Cooking Level: Expert

Living In: Toledo, Ohio, USA

Reviewed: Apr. 22, 2012

I made this for breakfast this morning and it was really good. I used blueberry pie filling and halved the recipe. I think next time though, I'd use fresh fruit - apples or blueberries or something - and skip the pie filling. With the butter and sugar in the bottom you really really don't need all the sugary syrupy stuff that goes with pie filling. If you must, you could likely bump up the brown sugar and butter if you're skipping the pie filling. I think fresh apples would be way better. Kids LOOOVED it as I made it though :) With fresh fruit, I'd give it a 6 ;)

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Reviewer:

CHill

Cooking Level: Expert

Reviewed: Apr. 14, 2012

I made this for Easter brunch and it was the BEST!!

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Reviewer:

kellisue

Reviewed: Jan. 30, 2012

Very good and easy to make. Perfect to make in advance. Love the apples and cinnamon!

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Reviewer:

Renee

Reviewed: Dec. 29, 2011

This was so good! I followed another reviewer's advice and used a loaf of Pepperidge Farm Cinnamon raisin bread instead of the plain bread. Since this bread was slightly sweet, I did not add the maple syrup at the broiling stage, and we found it to be plenty sweet. Everyone loved it, and we will have it again! Thanks for the idea, Caljake!

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Reviewer:

Bibi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Dec. 25, 2011

Yummy!!! I didn't even invert this on to a platter and no one noticed as they were eating it so quickly. Great breakfast treat!

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Reviewer:

juliek

Reviewed: Dec. 23, 2011

Summary: a very good special occasion breakfast but makes too much for one pan. I brought this to a breakfast casserole potluck and it was super popular, many people asked for the recipe. It was nice to have the variation with so many egg casseroles brought. I reduced both the bread and pie filling but my pan still overflowed all over my oven. Next time I will use one can of pie filling. With the bread, I will cover the pan once with slices, spread some egg, cover the pan with another layer of bread, then egg and then be done. This should take less than one loaf of bread, I think. Oh, also, I left out the milk entirely and will probably do that again. And I will put a jelly roll pan on a lower rack in the oven, just in case it spills over again.

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Reviewer:

Kimberly

Living In: Fairbanks, Alaska, USA

Reviewed: Dec. 18, 2011

This recipe is a winner. Easy to make and everyone loves it. I usually make it for work and its great for a large crowd. So nice to make ahead the night before and cook in the morning. And its not very expensive for how many servings it has. In fact making it tonight for our xmas party tomorrow. I will pair it with some creamy potatoe ham casserole & its a complete breakfast for a big crowd. Its fail proof. try it

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