This recipe was amazing. I chose it because, unlike many of the other "make ahead" french toast recipes, it truly was 100% ready to go in the morning. Just pop it in the oven. When I made it I used one can of apples, and made sure it was apples and water only--no high fructose corn syrup--to keep the recipe from being over-the-top sweet. The apples turned out so delicious, next time I probably will use two cans. I used Pepperidge Farm cinnamon raisin bread, and baked for 90 minutes. Everything else I kept exactly the same. I used a cake pan and had no problems with it boiling over. I didn't turn it upside down, and I thought it made a very nice presentation "as is" with the cinnamon swirl bread. The bread wasn't incredibly crispy, as pan fried French toast can be, but it certainly wasn't gooey either. I think using a slightly more substantial bread, like Italian or the cinnamon swirl, instead of white or French, makes a big difference. I made it for a brunch for 11 people, and everyone absolutely raved about it. It was so incredibly simple--15 minutes the night before and you're done. This will definitely become a staple in my house. Thanks for a real keeper! Note: I made this again and didn't bake it as long. Yuck! Make sure you bake it long enough.
Was this review helpful?
148 users found this review helpful
This recipe was amazing. I chose it because, unlike many of the other "make ahead" french...