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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!”
This recipe is:
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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 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!
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".
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