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This is a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. —Kay Clark, Lawrenceburg, Kentucky
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Nutritional Facts 1 serving (1 each) equals 854 calories, 46 g fat (19 g saturated fat), 282 mg cholesterol, 722 mg sodium, 102 g carbohydrate, 5 g fiber, 14 g protein.
Originally published as Apple-Stuffed French Toast in Taste of Home August/September 2006, p29
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Reviewed on May. 11, 2013 by rnthole
We had relatives stay with us and they had six children...I made this recipe the first morning they were here and they requested I make it for breakfast the next morning. I love this recipe and will use it frequently. I did bake it at 375 for 45 minutes and it helped the bottom layer to not be soggy. We have leftovers and now that our company has left...my husband and I are going to fight over who gets them for breakfast tomorrow morning!
Reviewed on Apr. 22, 2013 by DabestangPinay
I tried this recipe two days ago and it turned out really good. My friends and family loved it. Thanks for sharing the recipe.
Reviewed on Oct. 08, 2012 by MC519
Did anyone have problems with the bottom slices being REALLY soggy? Ihad to bake it twice as long and flip it halfway to get it so it wasn't so soggy.
Reviewed on Sep. 19, 2012 by Kaitwallace3
This French Toast was amazing even without the nuts. Since my mom is allergic i had to make it without. But even without it is so flavorful.
Reviewed on Feb. 03, 2012 by jeanwigger
this was tasty but not worth the work or the calories. I cooked it about 10 minutes longer because it was kind of soupy. I didn't add the extra syrup -plenty sweet as it was. This was more like a bread pudding than a breakfast casserole.
Reviewed on Jan. 07, 2012 by swinny
This was served on Christmas morning for the family 2011. It was a big hit!!
Reviewed on Dec. 15, 2011 by sefrancis
Made for my office co-workers for a Christmas brunch. I had several requests for the recipe. My syrup didn't turn out quite right, though--evidently I cooked it too long as it turned into candy upon cooling. It would be good to have a little more direction on how long to cook, whether to boil, etc. But it was delicious even without the syrup!
Reviewed on Dec. 13, 2011 by RaOwBe
Can't wait to try these!
Reviewed on Jan. 08, 2011 by dencount
Based on previous reviews saying it was very sweet I made it without the caramel sauce on top and it came out great. It got lots of compliments and was very easy to prepare.
Reviewed on Dec. 05, 2010 by SheltzyChef10
I made it this weekend and my husband loved it. His only comment was it was 'very sweet' and could only eat one serving. I used walnut-cranberry bread and I made extra carmel and poured it over the top before serving. No need for regular syrup for this french toast! lol Did anyone else's top layer of bread come out dry while the bottom was too soft/soggy (my only complaint)? Did anyone else opt to refrigerate 3-6 hrs instead of overnight? I'm wondering if it soaked too long or that carmel on the bottom of the dish caused the soak'age. I also threw some cranberry's on top. I think variations with different fruit and bread would be to die for!!! Bananas yes! Great recipe and just enough work to make me feel like I was part of the outcome and not throwing a bunch of canned stuff together. Thanks!!!
Reviewed on Aug. 31, 2010 by pasfrk
really good, though sweet I'd make this again
Reviewed on Feb. 14, 2010 by Sascha18
I made a few changes to this recipe due to lack of ingredients and picky eaters. First off, I halved the recipe because I didn't have enough bread and the bread I did have consisted of half of a loaf of whole wheat french bread and two slices of regular white sandwich bread. I cut the french bread into slices and cubed the white bread. I also only put apples on half of the bread and used sliced almonds instead of pecans. Even with these few changes I think the recipe was delicious! My boyfriend had said it was too sweet so I may omit either the bottom layer mixture or the top layer caramel sauce next time. All in all, it was sucessful!
Reviewed on Dec. 25, 2009 by jjones6
I made this Christmas morning and it was such a treat!! Only criticism is that it is REALLY sweet. I could probably cut down on the brown sugar, butter and corn syrup and still love the recipe.
Reviewed on Jul. 22, 2009 by 24jesus
it's great with 8 oz. cream cheese cut into cubes. spread over apples. my b&b guests love it.
Reviewed on Jan. 17, 2009 by red_savage1
sswansfeger--After reading your comment I went and checked out the recipe. Oh, my. The ingredient list is enough to start one drooling, but the picture did me in.
Reviewed on Jan. 17, 2009 by sswansfeger
I just wanted you to know that I use Cinnamon Bread for my Apple-Stuffed Frence Toast and everyone loves it!! Sharon-Webster, NY 14580
Reviewed on Nov. 24, 2008 by yummyfood4me
I wonder if this would be good with bananas too??
Reviewed on Aug. 06, 2008 by lgieseke@yahoo.com
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