Baked Apple French Toast Recipe

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!

Reviewed on Dec. 08, 2011 by kerrynjames

I served this for brunch with some friends... Plates were scraped clean and everyone loved it! Also, the leftovers kept well in the fridge for my husband and I to enjoy for breakfast over the week.

I followed the recipe relatively closely. I did make 2 changes, though. I used an 11 by 14 pan and 1/2 thick slices of bread. It turned out really well!

Reviewed on Sep. 06, 2011 by mielsu

Delicious! I only used one layer of bread because I didn't have enough slices. I also broiled the top to brown it for a few minutes at the end.

Reviewed on Aug. 20, 2011 by GRLHunt

One of the best I have came across!

Reviewed on Jun. 05, 2011 by karenscreations

Absolutely mouthwatering! I can't imagine why I wouldn't make this recipe again!

Reviewed on May. 22, 2011 by Ladyslipermn

This was very good,Made it forMy daughter's Birthday.Which was a hit.

Reviewed on May. 09, 2011 by SnoopyS21

This is a family favorite! I've never made it the night before and it still turns out great!

Reviewed on May. 05, 2011 by erinodie

so easy and yummy. made it for Easter brunch and everyone raved about it!

Reviewed on Mar. 11, 2011 by meghabs

I only used 6 eggs and 1 1/2 cups of milk to make it less soggy. The next morning I flipped the dish over so the most saturated bread could crisp up better. Turned out great!

Reviewed on Feb. 28, 2011 by jicook13

made for a group of my girlfriends and they all loved it and it is very easy to make

Reviewed on Jan. 22, 2011 by glogrizzle

Made it for a baby shower -was an absolute stunner- did make my own changes- use french bread that is cut 1/2" instead of one, and use 2x as many- it fits the pan better, and easier to dish out for company- also I melted my butter for the praline topping and used only half the pecans- secret ingred. was 1 T. of mexican vanilla in topping-as I said it was a "stunner".

Reviewed on Jan. 17, 2011 by jboehm06

this was a good idea but it was wayyyy too sweet for breakfast

Reviewed on Jan. 03, 2011 by zamchik

I used honey wheat instead of french bread - less slices filled the pan, but it still came out wonderful.

Reviewed on Dec. 25, 2010 by stampinsam

Did anyone else have a lot of "scrambled eggs" around the edge of the pan? I scrapped the eggs off and transferred all of the pieces to a new pan and baked it a little longer. It came out delicious. Maybe next time I won't pour all of the egg liquid over the top. Would definitely make this again!

Reviewed on Nov. 10, 2010 by jmps3

My family and friends loved this dish! I would

highly recommend it. It's nice to have it ready to just pop into the oven in the morning.

Reviewed on Apr. 09, 2010 by sandifoster

This French Toast recipe is at the top of my "go to" list when having friends and family gathered together for a special breakfast. The apple pie filling and the brown sugar-pecan crumble on top make for a delicious, flavorful ,and impressive meal....It's almost like having dessert for breakfast. Who wouldn't like that?

Reviewed on Mar. 01, 2010 by anoint

the bottom of the bread was soggy. should i have cooked it longer? would that have helped with the bottom bread being soggy?

Reviewed on Mar. 01, 2010 by melissaknowlton

This recipe seems to have too much bread. The apple and the topping was delicious. However, the bread was wet and sticky. The crispy edges tasted delicious. But, everything else tasted like wet bread.

Reviewed on Feb. 24, 2010 by joancooney

this baked apple french toast is very good my hushand just loved it, its also agreat desert/ joan cooney its a keeper

Reviewed on Feb. 24, 2010 by scuba1

This is as good as Beverly says it is. My husband and son also say it's so delicious it could be dessert. Only problem was the topping came out like a paste instead of streusel consistency. The second time I solved this by combining crushed up pecans and corn syrup before adding them to the sugar and butter. A wonderfully easy recipe that anybody can make.

Reviewed on Feb. 18, 2010 by beachbumkaty

Excellent! Made this for dinner, all the kids loved it!!

Reviewed on Jan. 25, 2010 by kristidw

Baked this for my MOPS group and everyone loved it! My husband asked when I was going to make it again after his first bite. Delicious!

Reviewed on Jan. 25, 2010 by tkarinas

My family loves french toast and this baked apple version is one they love even more. It's delicious and so easy to make, it's a keeper, for sure.

Reviewed on Jan. 25, 2010 by bartim718

Made this & took it to work....oh wow, was it a hit!! Yummy!! Wonder how it would tast with peach or cherry? :)

Reviewed on Dec. 26, 2009 by ammertz

I made this for Christmas brunch with my family, and everyone loved it. It was so good, it was like having dessert for breakfast. Instead of French bread, I used Cinnamon Raisin. Yum!

Reviewed on Dec. 26, 2009 by valreads

This will be our new Christmas brunch tradition - really yummy! The change I made was to use maple syrup instead of corn syrup.

Reviewed on Mar. 27, 2009 by rpumputis

Awesome, and easy to make! Leftovers are good as a dessert, with ice cream.

Reviewed on Mar. 03, 2009 by 5hungrykids

This was delicious! My family enjoyed it except for one who doesn't like baked apple anything. My cooking time took about an hour though, so not sure why the difference. We used syrup and/or whipped topping. The whipped topping was great (without syrup) on this. Some preferred no additional topping. Thanks for the recipe.