By KLHquilts on December 29, 2009
"We made this for Christmas morning this year (2009). My mother found the recipe in her local paper -- The Daily Breeze in Redondo Beach, CA. When I made it, I added in not just the apples, but all the liquid -- as a result the dish was more like bread pudding than french toast ... it was still great, and I'd make it that way again. But if you'd like a drier texture, don't add the apple liquid. I also swapped out the cinnamon and nutmeg for two teaspoons of Baking Spice - Copycat Pampered Chef Cinnamon Plus Mix ."
Serving Size: 1 (350 g)
Servings Per Recipe: 8