Baked Apple-Cinnamon French Toast

This was AWFUL. We tried it for Christmas Day brunch with 1 1/2 cups fresh blueberries, per another reviewer's suggestion since we're not huge apple fans. And we used a rustic whole grain bread from the bakery, per several reviewers' suggestions. We also added the cinnamon and nutmeg to the egg mixture per yet more reviewers' suggestions. After baking it per the instructions, we had to put it back in the oven covered for another 15 minutes to get the center of the casserole to set. Regardless, the end result was a sloppy mess. The texture difference between the bread on top (crispy) and the egg whites below (mushy) was too much for anyone. The flavors all mushed together, leaving us all confused by what we were eating - was it cinnamon? was it blueberry? was it an egg dish? It certainly wasn't baked french toast; it was just bad. Merry Christmas.

Make ahead brunch hit The quote from another reviewer makes a very important point. You need to use quality whole wheat bread in this recipe. I purchased La Brea Bakery multi-grain bread and sliced the loaf myself. The seeds in the bread increased the visual appeal and texture of the finished product. I also used Egg Beaters brand egg whites (not the egg mix with fat and coloring added). Because my grocer is not stocking dried apples, I used dried peaches. They are moister, so in order to get a full half cup of snipped pieces, the 6-ounce package was required. I also used golden raisins. I baked as directed with no temperature or time change. As one reviewer noted, the powdered sugar needs to be applied immediately before serving. I did the dusting at home and toted the dish to a party. The sugar disappears, but the dish still tastes good. I prepared Cinnamon Syrup from another Eating Well recipe and it was a delicious accompaniment. Pros: Make ahead, flavorful, serves a crowd, easy, versatile recipe Cons: Recipe should specify quality of bread

Awesome for birthday brunch Everyone love it! I could not find dried apples so I used 11/2 cups fresh blueberries, in place of apples and raisins added nutmeg along with the cinnamon to the egg/milk mixture. Everyone wanted the recipe. Thanks for this great Recipe Pros: Easy, healthy, awesome Cons: None

topped with a tablespoon of almond butter

Turned out great with a few minor changes I followed all of the directions except i substituted blueberry craisins for raisins and I baked at 375 instead of 350. I also mixed the cinnamon and nutmeg in with the egg/milk mixture instead of the bread mixture. It was very good and goes well with maple syrup and a cup of coffee in the morning Pros: delicious, healthier than most

very good! This was very good. Some changes I made: I halved it, baking it in an 8x8 pan. Also, I omitted the raisins and used a crusty wheat raisin pecan bread from the local co-op. YUM! added one tsp. maple syrup to the mix, and whisked in the cinnamon and nutmeg with the egg mixture. Refrigerated it overnight and popped it in the oven in the morning. Served it with maple syrup. It was awesome. I wanted to eat it for lunch, too :D

very good!This was very good. Some changes I made: I halved it, baking it in an 8x8 pan. Also, I omitted the raisins and used a crusty wheat raisin pecan bread from the local co-op. YUM! added one tsp. maple syrup to the mix, and whisked in the cinnamon and nutmeg with the egg mixture. Refrigerated it overnight and popped it in the oven in the morning. Served it with maple syrup. It was awesome. I wanted to eat it for lunch, too :D

Made this for Mother's day brunch. It was a hit!

After reading all of the comments I was a bit scared to try this, but wanted something different for Sunday brunch. I made this and the family loved it!!! In order to keep it from becoming "mushy" I allowed my bread to become stale, added a few more apples, and then cooked it at 375 degrees instead of 350. I also let it cook a bit longer during the uncovered stage. It was firm and quite tasty! I will make this again!

After reading all of the comments I was a bit scared to try this, but wanted something different for Sunday brunch. I made this and the family loved it!!! In order to keep it from becoming "mushy" I allowed my bread to become stale, added a few more apples, and then cooked it at 375 degrees instead of 350. I also let it cook a bit longer during the uncovered stage. It was firm and quite tasty! I will make this again!