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“This is a simply wonderful brunch recipe that tastes special and will have your guests asking for seconds," promises Beverly Johnson of Rubicon, Wisconsin. "I serve it with whipped topping, maple syrup and additional nuts. Some people say it tastes good enough to be dessert!”
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Nutritional Facts 1 each equals 526 calories, 24 g fat (9 g saturated fat), 197 mg cholesterol, 463 mg sodium, 68 g carbohydrate, 3 g fiber, 12 g protein.
Originally published as Baked Apple French Toast in Simple & Delicious January/February 2008, p33
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Reviewed on Mar. 21, 2013 by classesforwomen
Twice I followed this recipe; the first time to the letter and ended up with a sloppy/soggy bottom layer. The second time I made minor modifications (thinner bread slices and without the topping) and the same issue comes up. The bottom layer ends up drowning in the egg mixture and is completely inedible. The apple pie filling also makes the bread soggy. I would NOT recommend this without some major modifications.
Reviewed on Mar. 01, 2013 by Widah
By far one of the best breakfast recipes you'll ever make! I use two cans of pie filling. I'd also recommend taking it out of the refrigerator 45 minutes ahead of time and baking it an additional 15 minutes. Delicious! My family loves it!
Reviewed on Jan. 15, 2013 by NoodleNel
I made this as an addtion to my church's women's Bible study brunch and people said they really liked it. I thought 1" thick bread was a little too thick, though.
Reviewed on Nov. 03, 2012 by suunylou
Made this last year for the first time. Came out great. Son loved it. Will make again for the holidays this year. Very easy.
Reviewed on Sep. 23, 2012 by kimstandre
Huge hit, I would make this again
Reviewed on Aug. 19, 2012 by patde
This was a great recipe i enjoyed it very much will make again but i did take the advice of only using a cup and a half of milk with 6 eggs and i also put the corn syrup in the nut then added them to the butter and brown sugar great advice thanks for sharing turned out great.
Reviewed on Apr. 10, 2012 by Readbabe
What a treat!! I made this for our Easter breakfast and then last night I even served the leftover warmed up and with vanilla ice cream. Great dessert too! Going into my permanent recipe box file. Thank you!
Reviewed on Mar. 19, 2012 by Olmalu
Made this for our Sunday brunch. Everyone loved it. Very easy to make. Next time I'm going to add more apple pie filling or try peach. No need for syrup the topping makes it sweet enough.
Reviewed on Dec. 28, 2011 by menkens
Should be called "make over" but ... I tear apart a loaf of french or italian bread (1 pound); use one can peach pie filling and cut up on can sliced peaches; and increase vanilla an additional teaspoon and add about 1/3 cup brown sugar to mixture. Refrig overnight but stir a couple of times and definitely before cooking. After stiring before baking sprinkle about 1/3 cup brown sugar across top -- pop into oven and cook until puffy and brown on top! Everyone enjoys very much!
Reviewed on Dec. 23, 2011 by SouthernbythegraceofGod
This recipe is awesome and it has become part of our Christmas breakfast tradition. We have also used peach pie filling and works just as well!
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