Apple-Raisin French Toast Casserole

Okay folks - have made this twice, 1st time as the original recipe called for and the 2nd time, took into account all the reviews.... Used 1/2 cinnamon raisin bread and half french bread, added nutmeg, increased the eggs to 8 and the cooking time to 1 hour with the last 25 minutes uncovered! Same amount of cinnamon... Fed eight hungry BIG men who sang my praises. This is definitely a keeper!!!

The flavor for this recipe was very good. The one thing I would change the next time I make it would be to use a loaf of Pepperidge Farm's Cinnamon Swirl or Cinnamon Raisin Swirl French Toast Bread. I would also cube the bread in one inch pieces as opposed to just keeping it in slices. It is much easier to serve if the bread has been cubed.

I am having a New Year's Eve brunch party for my son's first birthday, and have been experimenting with recipes. This one is making an appearance! It turned out great, especially thanks to the reviews. The only thing I am going to do differently when I make it on Friday night is use 1/4 cup butter instead of 1/2 cup....there was a buttery film swimming underneath the bread. We had to drain it, no biggie. Per other's suggestions, I used Pepperidge Farm Brown Sugar Cinnamon French Toast Bread, cubed (since I will be feeding a large crowd). Because of the bread, I omitted the cinnamon, except for a dash of cinnamon to the apple mixture. I also omitted the raisins, personal preference. I also soaked the bread cubes only in the egg mixture, instead of pouring it over.......I agree with the other reviewer, why would you want your apples swimming in egg? Yuck. This way worked great.....the casserole ended up sitting in fridge for 14 hours before being baked, (1/2 hr covered, 15 min uncovered) and the bread was PERFECT! Puffy and moist, but not soggy. Thank you for a fantastic brunch recipe! I tried Creme Brulee French Toast also off this site, not nearly as good as this! 1/1/06 - this was a HUGE hit at the brunch!!

I made this for my students and it is absolutely delicious. The only thing I would do differently next time is put the bread in first like in some of the other recipes, then the egg mixture, and the apple-raisin mixture on top. The bread was very crispy and did not soak up the eggs entirely. I will make this again when my kids come home for Thanksgiving.

I served this at a celebration brunch and there was nothing left! Several people asked for the recipe. I added a little nutmeg in with the apples and sprinkled a little cinnamon and nutmeg on the bread before putting it in the oven. It seemed a little moist after baking uncovered for 5 minutes, so I left it in for about 10 minutes and it was fine. I highly recommend this recipe!

I made this recipe for brunch and it was very well received! I used a loaf of raisin bread instead and omitted the raisins. I also dipped each piece of bread in the egg mix before laying it over the apples.

Dust the top with powdered sugar and you've got a nice presentation too! For those of you who had problems with egg moisture, make sure you pack the bread in. Mine was so tight that it was puffed up when it came out of the oven. I also substituted 1 cup of heavy cream for 1 cup of the milk. It was delicious! Enjoy!

I was so excited about this recipe but it didn't turn out like I'd hoped. Too much egg I think. I'm going to try it again but this time I'm going to soak the bread in the egg mixture first and then lay them on top of the apples and raisins. That way it's only egg in the bread and not all around the apples. I'm hopeful for the next try though. It's a great idea.

I have served this recipe many times and everyone raves. It's a nice change (or addition) to the usual buffet egg bake. 3/4 of the way through I pressed the bread down into the mixture with a fork, allowing it to soak up the syrup. I did that again when it was out of the oven cooling. It was more moist. YUM!!

Excellent and easy to prepare.

this turned out much too sweet for my taste - too much syrup. the bread part was kind of bland compared to the apple/syrup mixture. i dont think i will make this again, unless i use only 1/3 to half of the sugar and add more spices to the bread mixture. if you like very sweet and a lot of syrup this would be a good recipe.

This recipe is awesome!! I've already had 3 people ask me for the recipe. I read the reviews and followed some of the modifications. I used Cinnabon Raisin bread but I also tried it with Sunmaid and they were both excellent. (I also reduced the amount of cinnamon and raisins added because of the bread) I soaked the bread separately and then layered it on top of the apple mixture (I used Fuji apples) and I also uncovered the dish after 30 minutes to give it a nice golden brown top. My guests went nuts....all I could hear around the table was mmmmm, ahhhhhh, ohhhh. Thanks for this!!

Very delicious!! After reading previous reviews, I decided to use 1 loaf of Pepperidge Farm Cinn Raisin Bread, cubed and soaked in the egg mixture, then spread on top of the thinly sliced apples. For the apples,I used Splenda brown sugar mix and reduced the quantity to 3/4 cup. Since I was using the raisin bread, I did not add any additional raisins. I did use 8 eggs instead of 6 and refrigeraged casserole overnight. The aroma while this was baking made my mouth water and it turned out perfect. The hubby loved it. I'll definitely be making this again.

I made this (with a few tweaks) as a special treat for my family for Spring Break. WOW! What a hit! Everyone said it was a keeper! I cut the brown sugar down to 3/4 cup, used Granny Smith apples, substituted Egg Beaters for 4 of the 6 eggs and cut the raisins down to 1/3 Cup. It turned out great, certainly not too sweet at all. As someone else suggested I inverted the servings on the plate and that looked attractive. No syrup needed! My family of 6 (no teenagers!) ate about 3/4 of the pan for breakfast, just enough leftovers for our midnight snack!

Words cannot describe the taste of this!! I used cinnamon raisin bread instead of the baquette and then omitted the raisins. The blend of the cinnamon bread, spices, and apples were perfect!

This is very easy to make and it is delicious!! Great for a group brunch or breakfast. I brought it into work and my co-workers devoured it.

I made this for my breakfast day at work and it was a huge hit! I tweaked it a bit to make it healthier and it still came out fantastic! Here are my changes: 1) used one loaf whole wheat cinnamon raisin bread, cubed and toasted at 450 for 10 minutes (stirred bread cubes halfway through toasting); 2) used 1 cup egg beaters and 2 eggs (didn't have enough egg beaters to fully substitute, but will probably use all egg beaters next time); 3) mixed bread with egg mixture in bowl and then poured into bottom of casserole dish. 4) Spread apple/raisin mixture and syrup on top of bread (the apples tasted like baked cinnamon apples & were amazing!); 5) Baked covered for 30 minutes...had to bake almost 45 minutes uncovered to get to the right texture; 6) Dusted with powdered sugar just before serving. Next time I'll definitely cut back the butter to 1/4 cup--the top looked like it was swimming in butter at first and I had to drain it and blot with paper towels. I think my cooking time will be greatly reduced with less butter too--I was trying to get it to dry out after blotting the extra off! All in all, definitely a keeper!

This was very good and easy. Left out the raisins, and I think I will soak the bread in the egg mixture before arranging, to make sure all the bread slices are soaked.

I made this for two separate weekends for 70 to 80 kids each weekend at a camp. It was a hit! The apples and raisins made it so good. I could have made even more. It was great because I could do it ahead of time. Tip: Make sure your bread is dry or it can get too moist,if it's too moist it just tastes like bread pudding and that is great too.

This is one of my favorite brunch recipes. Everytime I've made it, it's been a hit, even with folks who don't normally like french toast. I've found I like using a mixture of granny smith and golden delicious apples best. To get each piece of bread adaquately soaked, use a little measuring cup to pour the egg wash over one piece at a time. Otherwise, if any of the bread is too dry it will brown up too much.

I just made this dish for Easter brunch, everyone loved it!! I did change it up a little after reading some other reviews. The only thing I changed was the bread, I used peppridge farm cinnamin swirl raisin bread, instead of the other bread w/ added raisins. I sliced up the bread, soaked it in the egg/milk mixture in a seperate bowl till it was all pretty much soaked up then spread it all over the top of the apples!!!Thanks so much for the recipe!!!!!! (it made me look like a good cook) :-))

I requested something to do with my poor Golden Delicious apples and this was suggested. I made this morning for my coworkers and they gobbled it up! The only thing I changed was I used 1/4 cup butter. Will keep to make again.

Tried it for 12 serving, it was great, really enjoyed by all

Boy, oh boy, was this good!! My kids absolutely loved this; so did my husband. I used raisin bread based on previous suggestions; that was a great idea. I also soaked only the bread in egg rather than pouring the egg over the entire dish. It was yummy for sure!

I took a lot of reviewer's suggestions - thank you! I used the Pepperidge farm cinn raisin bread (didn't add any more cinn or raisins). I also saturated the bread - cut in cubes - before putting them on top of Granny Smith apples the night before. I cooked for 30 minutes covered (still mushy) then 15 min uncovered, and the bread had indeed puffed up and dried out. It was sweet, but not overly so.

Made it for people at work. The recipe was the hit of the day. Everyone wanted the recipe for their own breakfeast on Christmas morning!!

What a great, and yummy, breakfast! Made this for Christmas morning -- easy to make and disappeared in a flash! I used cinnamon raisin bread, but left the rest of the recipe exactly as is. This served four hungry adults and there was only a very little bit left over. I also cooked bacon and sausage in the morning to accompany this dish. It was so good, I didn't even need butter, syrup or powdered sugar to dress it up! Just serve it bottom side up and it's already topped! I'll definitely make this again.

Definitely a keeper! I served this for dinner on a night when my husband was managing the kids for dinner. I used apples, cranberries, fresh pineapple I had leftover and some chopped candied pecans (what the heck!). My oldest son said it was 'generally awesome' and my husband said he had to fight the kids to save some for me to eat when I got home. Love that you can prepare it ahead -- I let it soak for a couple of hours. I followed other reviewers advice and cut down to 2/3 stick of butter. Next time I'll try 1/2 stick of butter (1/4 cup), 2/3 cup brown sugar and whole wheat french bread to cut down on the sweetness a bit.

I've made this every year for three years for Christmas brunch - my family loves it! I've always made it exactly as the recipe states and have never had a problem with soggy bread. I always use day-old bread since it's drier, that may make the difference.

Delicious! The recipe worked exactly as written. I was worried that the bread would be dry on top, because not much of the batter soaked in overnight, but the apples and egg mixture ended up making a sauce underneath the bread layer as it cooked. When served, I poured a couple of spoons full of the liquid over each plate, and it was fantastic. I think a garnish of thinly sliced fresh bananas would be a great complement as well.

OMG, this is WONDERFUL! Sooo easy to make. I used 3 Granny Smith apples and the regular amount of butter. The only thing I did a little differently, was melt the butter, brown sugar and cinnamon together into a glaze, so that it would be easier to mix onto the apple slices & raisins. I also followed some of the other reviewers' advice and soaked the bread cubes (I just used regular French loaf bread) in the egg mixture overnight, separate from the apple/raisin mix in the baking pan. Cooked it for about 40 minutes and 10-12 minutes uncovered. I took this to a work function for Boss's Day, it was GONE in no time! Everyone was asking me for the recipe and it got rave reviews. Great recipe, I'll definitely be making this again. Thanks so much for sharing!

I made this for a family breakfast and got comments such as "This is the best baked french toast I've ever had!" So, I consider it a keeper. The main difference that I made was I made my own cinnamon raisin bread in the breadmachine - very easy and about 1 1/2 loaves from the recipe I used yielded the perfect amount. In case anyone is interested - here's the bread recipe with some changes from the recipezaar: 1 cup water 2 T butter/marg 2 cups all purpose flour 1 cup whole wheat flour 3 T white sugar 1 T brown sugar 1 1/2 t salt 2-3 t cinnamon (depending on preference) 2 1/2 t yeast 1 1/2 cups raisins (soaked in hot water before hand and added at the "add in" beep from the machine) Put the bread on the sweet bread setting with light crust. I made the bread and cubed it, then soaked it in the egg mixture I made without the cinnamon because the cinnamon was in the bread and I added a lot. I also did not add the raisins with the apples because the raisins were already in the bread. But I did include the cinnamon with the apples and brown sugar mixture. Some reviews give you different options, but I followed the recipe and put the apples on the bottom of the pan and then the bread on top. The apples kinda carmelized down there and made a wonderful syrupy part of the dish to spoon on top of the moist bread. I followed the refrigerating and baking instructions of the recipe and it turned out, like I said, fabulous. Will definitely make again!

This was good and easy to make. Followed others advice and soaked Pepperidge Farm bread in the egg before spreading over apples. Also cut sugar down to 3/4 cup and halved the butter.

It was very enjoyable. The next time I make this recipe I will mix the butter with the apples and raisins and then stir in the brown sugar, cinnamon mix. I found it was clumpy and didn't coat well when the butter was mixed with the brown sugar and cinnamon before adding the apples and raisins.

This was better in theory than in practice. I don't know why we didn't just love it. Don't get me wrong - it wasn't bad, per se. We like all the various ingredients. I used a hearty home made bread, the Amish White Bread on this website. The casserole tasted OK, but just didn't ring our bells. My daughter said she'd rather have just plain French toast with syrup than this, and I realized reluctantly that she was right. I'm sure it's a time saver when serving breakfast to a crowd, but as my family is small, I won't be making it again.

I help to plan and prepare lunch for a group of pregnant women. We look for recipes that are different and can easily be converted for the number of people we serve (sometimes 40 people). I converted this recipe to serve 40. When you are converting, you have to bear in mind that the system only converts the ingredient list - it does not convert prep time and Directions. It took me about 2 hours to prepare but wasn't difficult (just time consuming) Recipe Suggestion: When you cover the french toast with tin foil, be sure that the foil is not actually touching the toast or it will stick when you are cooking it. Or, alternatively you could oil or spray the tinfoil. The people that ate the toast that I prepared loved it. Most asked for the recipe. Many thanks to Justin.

Fantastic flavor. Might make a few tweaks next time though, since the apples were still kind of crisp and there was some extra liquid from the apples in the bottom of the pan. We had a similar recipe at a Bread & Breakfast in Wisconsin, and they cooked the apples in brown sugar on the stove top prior to baking. I would do that plus add a little dry tapicoa to the apples to absorb any excess liquid from the apples. Used Honey Crisp and Liberty apples (sweet and tart) from our recent trip to Wisconsin.

While this came out moist and buttery - it really wasn't anything special and no one asked me for the recipe or told me it was good. I made it twice and both times it was mediocre.

This was great! Everything worked out just right! I did the recipe just as it is written and my whole family loved it! This is without a doubt something I will make again!

This was a real hit at our work pot-luck. Easy to make and delicious.

Pretty good recipe. I thought it would of been a bigger hit with my children. Definately good for Christmas morning, easy to prepare the day before.

I put the toasted cinnamon bread soaked in egg/milk mixture on the bottom and spread the apple/butter/brown sugar mixture on top. Left out the raisins. Baked it for 40 minutes covered and 10 minutes uncovered. Sprinkled with powdered sugar to finish...perfection!

I made this for brunch at a baby shower I hosted and it was a hit. I used granny smith apples, perfect. Also used fresh challah bread, from a local bread store, perfect. Very tasty.

We loved this recipe. With only 2 of us, we halved the recipe and it came out great. I think I might add some pecans next time just for a variety, as it was great the way it was.

Awesome! My kids loved it. It was like french toast over hot apple pie. Placing the bread over the apples keeps them from getting soggy overnight too!

I made this casserole for a family brunch Saturday, and it came out great, not a bit left. As some other reviewers suggested, I used cinnamon-raisin bread. However, my pan was larger than the recipe required and took 12 slices of bread (3 layered like shingles width-wise and 4 slices edge-to-edge for the length), so I almost doubled some of the ingredients (2 extra apples), but I kept the butter to 5 Tblsp (just over 1/4 cup). Also, I made a savory casserole, as well, that had to bake at a different temperature, so I started this one in the oven 2 hours before my guests arrived. After it was done, I set it aside covered with foil, baked the second one and set it aside covered with foild, and baked some bacon on a rack in a pan. The bacon was just finishing as everyone arrived. The casseroles were still fairly hot, but I put them back in the oven to warm for about 10 minutes. Everything turned out great!

I prepared this for Sunday brunch. This was FANTASTIC! The only changes I made, however, were to halve the butter (1/4 c was plenty!), add allspice to the apple mixture for richer "pie" taste, and I sprinkled the top with a little more brown sugar, cinnamon, and raisins. Delicious! Will definitely be trying this for Christmas day as well. So easy and so good!

Wonderful!!! A nice treat first thing in the morning.

This was delicious. It took a bit longer than expected to cook and still was a little soggy but very tasty. Surprisingly saucy too.

This requires a little work, chopping and slicing the bread, but it is so worth it! Very, very good! The kids love it!

This tasted good and was very convenient to prepare, but here's a problem that I didn't find in any of the reviews: the crust of the bread was tough when it came time to serve it, and a bit too chewy as a result. Also, it didn't brown the way I had hoped, so it didn't look cooked, even though it was. The next time I make it (I'm not giving up on it yet!), I'll take one reviewer's suggestion of putting it under the broiler for a little while, and see how that goes. The dish didn't get the rave reviews from my guest that I was hoping for. But there's always next time....

Pretty good. I used Pepperidge Farm whole wheat Cinnamon Raison bread and soaked the break in the egg mixture (instead of pouring the egg over bread. Make sure you make thin apple slices so that the apple cooks well. I think Granny Smith apples are best for this. Not a pretty dish, but sprinking powdered sugar after it comes from oven helps with the aesthetics.

Super, quick and easy to make. A little bit on the sweet side, might try reducing the sugar next time. I dipped my bread in the egg mixture to make sure the bread was well coated and it worked. No problems with making it the night before and cooking it he next day. Can't wait to make this for the next brunch. A keeper.

loved this!..took a loaf of cinnamon raisin and cut slices in half along with maybe 6 slices of a plain french loaf since so many people said their center was soggy...i cut the milk amount to 1 cup and also melted the butter in a sauce pan and added the apples til they softened this made the mixture kinda watery but i think by doing this and cutting down the milk amount the bread was able to really absorb the egg and apple juices over night so that i had no problem with a soggy center

My family loved this French toast. I made it for a Christmas Brunch and even the most dificult to please loved it. The best thing was that it was very easy to prepare. Thank you for sharing!

Oh My God!! This is divine. I used Panera Bread Company's raisin bread and omitted the raisins. We had it Christmas morning and I can't wait to make it again. Everyone loved it.

I made three of these this morning for my office of 30 people. I made 2 using the cinnamon-raisin swirl bread and 1 using the cinnamon swirl bread. This recipe is so easy to make and then I just woke up this morning, pulled the prepped casseroles out of the fridge and popped them in the oven. I cooked all 3 in the oven at the same time on 375 for 45 min. I took another's advice and uncovered them for the remaining 25 min. PERFECT! I have gotten so many "This is Awesome" and "This is delish!" from my co-workers this morning. This recipe is definitely a keeper! I'm going to make this again and again. :)

I made this for company this weekend. I decided to make 1.5 times the recipe to ensure I had enough. I made one batch in a 9x13 pan and another in an 8x8 pan. I did everything as directed (serves 18 instead of 12) except I used 4 apples and only one stick of butter. I also used 1-1/2 loaves of raisin cinnamon bread. I put this together around 9 pm and popped it in the oven the next morning at 8 for 45 minutes covered. I uncovered the pans and baked for 15 minutes and ended up raising the temperature to 400 degrees for another 10 minutes to get a nice crispiness to the top. I thought it was sweet, but several of my guests had seconds and everyone talked about how great this tasted. The larger pan was the soggier of the two. I tasted from both pans and found I preferred the casserole from the 8x8, which was less soggy. Served this with sausage links, orange juice and coffee. I'll definitely have this again next time we have company.

I have made this recipe several times and my family loves it! I usually substitute Craisins (dried cranberries) for the raisins...yummy!

This was served at a very remote location in the California Sierras for an intimate gathering of ~200 campers. Because of the scale, the birthday girl decided to substitute frozen peaches for the apples, and cranberries for the raisins. It was heaven! Everyone raved about it! I've made something like this before that did not call for fruit but after making it a couple of times I invented the apple slices on the top to help keep the bread from getting too crusty to eat. Generally, when the bread is on the top (unless you push it down like another review suggested) the bread gets too crunch to eat, especially for young kids. The peach version is fantastic (and easier than peeling apples). I don't think I'll go back to apples since this is so yummy! P.S. "ditto" on the "too sweet syrup" as mentioned in another review. I'm trying the brown sugar not packed and the fruit on the top; maybe that will help.

I made this for friends and we all loved it! I turned the bread over after saturating it with the egg mixture, then again in the morning a couple of hours before I put it in the oven. I also substituted dried cranberries for the raisins. It was the perfect brunch entree, and the side of scrambled eggs made with scallions and extra sharp cheddar cheese was a wonderful savory balance to the sweetness. (Not a low calorie meal, however!) My friend asked for the recipe before she left.

I brought this to a cooking club meeting. Everyone liked it, even the members' children. I liked that it was easy to assemble and that it can be made the night before then just put in the oven the next morning(great for company). Leftovers even reheated well the next day. I plan on making it again for my family and for holdiay breakfasts/brunch. Delicious!

Made this for breakfast this morning and everyone had seconds. It was soooo good. Came out perfectly browned, flavorful and the texture couldn't be more perfect. Maybe is the altitude or something. After reading some reviews, I thought it was going to be mushy but I actuallly added about 1/8 cup more of milk as I wanted every slice to be covered. I followed the recipe exactly except I used only 1/4 cup of butter. I can't understand how some people might find this recipe bland!! This is a keeper and will be my favorite way of making fresh toast. It was so easy to put it together the night before and just pop it in the oven for 45 minutes. No stress!

I made this to serve Christmas morning, my family loved it. We served it with warm syrup. I didnt think it needed it, but some of the men in my family liked it with maple syrup.

Ok, this is very tasty, especially the apples on the bottom. I cubed raisin bread and mixed it into egg mixture. I also used only 5 eggs because I didn't want it too eggy or runny. I also used pecans mixed in with the apples and then sprinkled on top.

I prepared a double batch of this recipe for a friend's baby shower. It was delicious and all the ladies loved it. Some even had seconds! I used challah bread and braeburn apples, which worked well.

I haven't found anyone who hasn't been wowed by this dish--and so simple to prepare. I make it with egg substitue, 2 1/2 cups whole milk, eliminate the half n' half and since I use a raisin bread I reduce the brown sugar to 1 cup. I also like that there is no need to serve butter or syrup with this.

Good. Very easy to put together. I used SunMaid Cinnamon Raison bread and put it at the bottom with the apple mixture on top.

Yes, the flavor of this is delicious but the presentation is a bit lacking. The eggs don't really come up and around the bread and when it's baked it looks like a pan of bread slices! I think it may need more liquid or something.

Perfect recipe! Absolutely delicious! To lighten the recipe for calorie-counting reasons, I substituted fat free margarine for the butter, Egg Beaters for the eggs, and skim milk for the milk. This was a wonderful Christmas breakfast!

My family really enjoyed this at our Christmas Brunch. I did use Craisins instead of raisins. Will definately make again!

This is a great recipe!! Absolutely delicious, all my guests raved about it, and it was very easy to prepare. I don't know what the previous reviewer meant about sogginess, maybe it was prepared incorrectly because mine was not soggy at all. You don't even need to add syrup because it is delicious on it' own.

This is our Christmas breakfast-we love it. I add dried cranberries too.

This recipe was fantastic! I tried it out on my husband and sons and they love it. I will be making this one for Christmas brunch.

I love this recipe! The only thing I changed was cutting the bread into half-inch slices instead of 1 inch. This helped the bread become completely wet when I poured on the egg mixture. Next time I will use about 1/2 to 2/3 less butter; there was too much at the bottom of the pan for my taste.

Made this recipe for Christmas - it was terrific. I used a pint container of EggBeaters instead of the eggs. Everyone loved it.

I've been making this for 6 years now at camp and it is always a big hit! The kids prefer that I leave out the raisins, they are not used to eating raisins in Europe! Go figure! With or without the raisins this is a GREAT recipe. Thanks!

This turned out beautifully... and I didn't prepare it the night before. I followed the advice of a couple other reviewers, having cut the apples (Granny Smith) into smaller chunks and mixing the melted butter with the apples before adding the brown sugar/cinnamon mixture. I also subbed walnuts for raisins and added nutmeg. I mixed the eggs, milk, and cinnamon in the same bowl as the brown sugar mixture, so what was left of that blended nicely, adding flavor to the egg wash and, thus, the french bread. Since I prepared it in the morning, I soaked the bread before arranging it in the pan, then poured the rest of the mixture over the bread. Finally, I baked it covered for 30 minutes and uncovered for 15. It was absolutely delicious with a very light drizzle of real maple syrup. OMG YUM!

Used a loaf of cinnamon raisin bread as suggested- good idea! Also mixed the egg mixture with the bread before putting in the pan to avoid the siggies at the bottom. It was good- not great. If you love this kind of breakfast at a restaurant you might think this is worthy of 5 stars. It certainly doesn't need syrup!

This was terrific!! My family loved it and I'd make it again, but I think I'll use 2 layers of bread and put an additional layer of the apple/sauce mixture in between! It was relatively easy to make and storing it overnight made it very convenient for guests!!

This is a very easy recipe that my whole family enjoyed. My favorite part was that I could make it the night before and not have to worry about it in the morning. Loved it!

I loved this recipe. I made it exactly how it says and it was perfect. I also used a recipe from this site called "Simple Maple Syrup" and it was a big hit with my boyfriend and I.

so incredibly easy. my new breakfast casserole of choice.

YUM! Served it for my mother-in-law's visit. It was a great hit and easy for me to prepare. Clean up was a snap because I used a throw-away aluminum pan.

3 simple changes. replaced 1 c of milk with half and half,used pepperidge farms cinnamon raisin bread cut into quarters and added a tsp of nutmeg. Delicious

This is a keeper. Made for a ladies luncheon. As some suggested, I used Pepperidge Farm Cinnamon Raisin Bread and tore in pieces. Used l/2 cup brown sugar and l/3 cup raisins and sprinkled some almonds on top.

This received rave reviews from everyone! I made it the night before, and like other reviewers, it is a good idea to make sure the bread is thoroughly soaked. I will definately make this again!

I reduced brown sugar to 3/4 cup, omitted raisins, and used regular white bread (dried in the oven approx. 15 min). Ended up w/ 3 layers of bread, but I dipped each slice in egg & milk mixture before layering. Result: top layer a little crispy, middle layers quite moist but not soggy, and yummy apples! Tasty -- kids & adults enjoyed it! Will make again!

Wonderful!!! I also used the pepp. farm bread also except I used a whole loaf and didn't use the crust. I also used 9 eggs. I think not using the crusts helped make it look more pleasing. Also, using more egg made the bread puff up and taste very light airy. Definately a keeper!

Made this for friends for brunch and made it the night before. Everyone loved it! I was able to enjoy their company while the food cooked so I didn't miss anything.

I used the cinnamon raisin bread it turned out great, I also don't marinate overnight.

Everyone loved this at my Easter Brunch. Very tasty and perfect for a busy morning since it is prepared the night before.

I served this on Easter for brunch, and had hoped it would be a top ten recipe for me, but I wasn't as pleased as some of the others were. My only complaint was that the bread was too thick. I did like the easy prep of making the night before, and putting in the oven the next morning. The flavor and moistness were perfect. I will try this recipe again with a thinner cut of the baguette.

I belong to a mother of preschoolers group and I had to bring in a casserole. It was easy to make the night before and made the morning easier being that I only had to put it in the oven. Lots of great things were said at the meeting and tons wanted the recipe for future use---It was great!!!

I have made this for Christmas morning two years in a row. I think it is just delicous! Instead of only pouring the egg/milk mixture over the bread, I soaked the bread in the mixture for about a minute. Then poured the rest on top. This year I cut the recipe in half, but cooked it for the same amount of time. It was just enough for two hungry adults.

Fantastic! I used only 2 apples and cut down on the raisins and still great. Very easy and a huge hit. Thanks for the recipe!

This recipe is SSOOOO good. I made it just as the recipe says and everyone loved it.

I tried this after reading all the reviews but was still not happy enough to use it again. The bread was way too mushy & it didn't have enough egg for our liking. The flavors were there but I don't have time to keep adjusting things to get it the way we would like it.

My family loves this, we add lots of dired cranberries