6 Reviews

This was very well received at a brunch I brought it to. I didn't think the apples on top looked very pretty, so I sliced half the french bread and used that on the bottom, layered the apples on top of that, then the second half of the loaf on top of that. I poured half the egg/milk mixture over the apple layer, and another on top of the second layer of bread. Finally, I sprinkled the cinnamon sugar mixture on top of the bread right before baking. It turned out pretty and very delicious! I love that it can be made the night before and popped in the oven in the morning. Mine puffed up in the oven and then settled nicely, so I would be sure to plan to let it sit a bit before serving. Having the bread layer on top made it a little less like a bread pudding, as it wasn't as soft as the lower layer of bread. Will definitely make this again!

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Julie F December 15, 2010

This is SO good! I made this for my in-laws and everyone had seconds. I love the texture - like a great bread pudding. The only change I made was to combine vanilla and almond extracts to equal 1 tablespoon total. The apples were cooked perfectly, and the spices are just the right amount. I used fresh-grated nutmeg. Really good! It does take some time to prepare, but well worth it, and worth not having to rush around in the morning when you have houseguests for breakfast. Thank you very much, Carol, for a straight-forward and delicious recipe! Next time The In-laws are visiting, I'll know what to serve for breakfast!

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Divaconviva November 13, 2007

I love this recipe! I have been making a similar one for about 5 years. The only difference is light cream vs. full milk. I found it on a website for a B&B in Falmouth, Cape Cod. It takes a little time to make the night before but it is well worth it. There are never leftovers with this. It is a great recipe for the holidays and brunch.

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Tuli October 19, 2006

I used a store bought sliced "round" sourdough bread which actually weighed more than a pound. We measured out a pound, cubed it and decided to add more as it didn't see like it was enough. Also, I used whole milk. All else per recipe. Baked the next morning according to recipe and it was still wet and soggy in the middle of the dish. Also, for my taste it was a little too sweet as I would want to add maple syrup to this also for breakfast and another flavor. In general, it's more like an apple bread pudding and for us, I don't think we'll try it again.

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Carolyn'skitchen January 27, 2008

Doubled this recipe to make for a breakfast for a lawyer firm. They ate all of it! Great just the way it is.

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Madray7 July 17, 2007

Quick, easy & very good! I peeled the apples, used 1% milk & scaled the recipe in half. I waited til morning to sprinkle with the sugar mixture & dot with butter as I figured it would stick to the Plastic Wrap. I used brown sugar in that final topping but will not do so next time as it was a little too sweet first thing in the morning. Thanx Kitten!

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CountryLady November 15, 2004
Next Morning Apple-Cinnamon Baked French Toast