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A simple but elegant way to make breakfast fast. Put together the night before, and bake while you’re in the shower. Serve with lots of extra maple syrup! You may also add extra raisins if you wish.
Ingredients
- 1 (1 pound) loaf cinnamon raisin bread, cubed
- 1 (8 ounce) package cream cheese, diced
- 1 cup diced peeled apples
- 8 eggs
- 2 ½ cups half-and-half cream
- 6 tablespoons butter, melted
- ¼ cup maple syrup
Directions
Step 1
Coat a 9×13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
Step 2
In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Step 3
Preheat oven to 325 degrees F (165 degrees C).
Step 4
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 354 | |
| % Daily Value * | |
| Total Fat23g | 30% |
| Saturated Fat13g | 64% |
| Cholesterol179mg | 60% |
| Sodium310mg | 13% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber2g | 7% |
| Total Sugars8g | |
| Protein10g | |
| Vitamin C1mg | 5% |
| Calcium117mg | 9% |
| Iron2mg | 11% |
| Potassium243mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Delicious on Christmas morning.
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This recipe turned out great. I did substitute a few items. I used cinnamon swirl bread for the bread, fat free half and half for the cream,egg substitute for half of the eggs,light cream cheese for the cream cheese and I didn’t use any apples. No one in our Sunday School knew that it was made light. Everyone loved it. This was very easy to make.
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This was really great! Only adjustment I did was to mix 1 tsp. sugar with 1 tsp. cinnamon and sprinkle on top before baking. Made a delicious crust on top!
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Every Fall a group of women from ages 30+ to 60+ go away to the White
Mountains of New Hampshire for a weekend away. A couple are married, a
few divorced and one never married. The number varies from 8 – 10. This
year there 8 of us, 2 of us were in charge of Sunday breakfast and I tried this
recipe for the first time. It was wonderful! Everyone loved it. I definately will
use it again. -
I first had this at a friend’s brunch – was absolutely yummy so I made it for myself later. Peapod didn’t bring the raisin bread, so I used the multigrain bread I had in my fridge, plus extra cinnamon and raisins. It turned out lovely – I think the nuts in the multigrain bread were a good addition. And it lasted in the fridge very well for a few days of yummy leftovers.
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Made this twice and used low fat cream cheese. It was delicious and easy. Night-before prep makes it easy for after church brunch!
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This recipe was absolutely FANTASTIC! – And so easy to whip up the night before, put it in the oven while we got ready and take to a breakfast party.
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Very easy to make, very rich. I substituted low-fat cream cheese, and whole milk just to make myself feel better for fat content and it was still great. The kids were a little reluctant because of the appearance, but after some coaxing enjoyed it.
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I made this for Easter brunch, what a hit. It was easy and all ingredients are available. All ages raved about it.Will cetainly be on my menu for all brunchs.
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very easy and very tasty. great for groups
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This was so well received by my co workers! They all want the recipe, and I should have doubled it. My family smelled it cooking this morning and want me to make it for THEM! Really good….
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I have never had so many people ask me for a recipe! I made it three times and each time it was the hit of the brunch. Two tips: I recommend Pepperidge Farm bread–it’s denser than the store brand I used the first time. I also used fat-free half and half the second two times to lighten the calories, it went undetected. (Next time, I’m also going to try egg beaters!) Really a great recipe.
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I made this a few weeks ago as a special breakfast treat for my hubby. It was absolutely delicious!
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excellent, but needed to cook longer. I added dried cranberries.
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Delicious! I made this for the first time this Christmas (2002), and I will be making this every year. We all loved it!
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I made this for Christmas morning. My adult family really enjoyed this different version of french toast. Served with lots of pure maple syrup. yummy!!!!
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This was a fantastic recipe and the best part is that you just get up in the morning and breakfast is ready! I added the extra cinnamon and sugar on the top as someone suggested. Best served with extra maple syrup.
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I made this for a New Year’s Day brunch, and everyone loved it. I had to cook it way longer than the recipe said, but other than that it was great. I served it with maple syrup on the side. I had several requests for the recipe.
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This was delicious – I made it New Year’s morning for our overnight guests. I followed another suggestion and used fat-free 1/2 and 1/2 – it went undetected. I would suggest dicing the cream cheese into small pieces – it doesn’t melt and my son complained that he got a mouthful of cream cheese. I would definitely make this again.
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Wonderful recipe, delicious. I will be making this for special occasions and my family gives it rave reviews.
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this was not much to talk about. The cream cheese was in blobs, the dish seemed overcooked and there wasn’t enough liquid. It seemed like it should be looser. Not going to be using this recipe again.
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I really enjoyed this recipe! I added extra apples and raisins and it was delicious. I used light cream cheese which was fine (but next time I’ll cut it into smaller pieces & spread it out more). I will definitely make this again! yum! thanks
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This Strata was easy and delicious. Based on advice from earlier reviews, I increased the temperature to 350, but it still took more than 45 minutes to cook. I baked it until it had puffed up and started to brown on the tops and edges. This baked it to the right consistency for me. I don’t like a soggy interior. Also, I only used 4 oz of cream cheese. As I was putting the cream cheese in the casserole, it seemed that I had enough when I had used only half the package. I think for my taste it was the right decision. There was just enough cream cheese to make it creamy and to offset the apples and sweetness of the bread, but not so much that it overwhelmed the other flavors and textures. My family really enjoyed the dish.
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I really liked this recipe and it was VERY easy to prepare. It was rich and custardy and smelled great in the oven. I used Pepperidge Farm Cinnamon Raisin Bread and then I added some gourmet apple bread (very dense) which was a mistake. Stick with the Pepperidge Farm bread only. It has the right amount of cinnamon, but could use a few more raisins for my liking. Served with real maple syrup warmed in the microwave. Next time, I might make a blueberry syrup as well. This is a great and different make ahead for a brunch or late-night treat!
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This recipe was good. However I think next time I will keep the raisin cinnamon bread whole so that the cream cheese is easier to spread.
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A great recipe to serve for brunch. My family loved it. I did add more raisons, and agree that the cream cheese could be cut smaller. I photocopied the recipe and gave it to my guests to take home!
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This was wonderful! I think I’ll try to find a good glaze, and have it sometime for dessert as bread pudding! YUM! Definately will make it again.
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FABULOUS! Served this at my Easter brunch with maple syrup and orange blossom honey. I put the cream cheese in the freezer until very firm and cut it into tiny dice before sprinkling it over the first layer of bread. Not a bite was left!
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This was delicious. Because I’d read to cut the cream cheese in very small chuncks, I decided to warm it first and then actually MIX it with the cubed cinnamon bread. So, all the pieces were coated with cream cheese when I layered it on the bottom. That took care of the “problem.” I did have to bake it a bit longer and it was still a little “mushy” to me, but everyone raved about it on Easter morning. And it was so nice to make it the night before and just pop it in the oven when I got up! No fuss that day!! VERY GOOD!!!
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Great recipe when you are looking for no work in the a.m. with guests coming. I prepared it the night before-used a granny smith apple and melted the cream cheese to toss with the bottom layer of bread as suggested. It really worked no lumps just a nice flavor. I did sprinkle the apples with brown sugar and nutmeg and covered with aluminum foil the last 15 minutes. Served with warm maple syrup. Guests loved it.
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This tastes wonderful! I made it for a baby shower and everyone loved it. It tastes real good with maple syrup, but it really has the taste and texture of a bread pudding. If you want a french toast texture, this is not it. But, don’t let that stop you from making this, because it really is yummy.
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THE BEST!!!! This is to die for! You won’t be disappoointed!!
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This is very good. I wasnt sure what to expect and I made this for company. Everyone- kids and adults- loved this. I followed the recipe to a ‘T’ and sprinkled cinnamon sugar on top before cooking, as one reviewer suggested. Yummy!! I may try it with some walnuts mixed in next time. A keeper!!
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Excellent!!!! Easy to make and wonderful results! My family could not get enough of this wonderful dish! I also melted the cream cheese.
I will definately make this again! -
Wonderful outcome with this recipe. The second time I made it, I spread the softened cream cheese on the bread and then sliced into cubes. I used less cream cheese and got a better result than the first time. Delicious!
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Oh this is soooooo good!!!!
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What a delicious dish! After reading the reviews, I melted the cream cheese in the microwave, and tossed it with the first layer of bread cubes, so that everything was coated. I didn’t have raisins, so I added some dried cranberries that I had on hand, and sprinkled the top with cinnamon and sugar. I baked it for an hour and a half, which was perfect. I will definitely be making this again.
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Outstanding. Made for the morning after New Year’s Eve celebration and it was gone right after I set it out. Big HIT!!!!
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This recipe is WONDERFUL! I made it for a holiday brunch and everyone raved about it. I made a few small substitutions to decrease the fat and calories … I used half eggs/half egg beaters, fat free half and half, and low fat cream cheese and it still was rich and delicious. I’ll definitely make this one again.
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Loved this! So did the rest of my family on Christmas morning. As recommended, I used light cream cheese…melted, and cooked it on 350 for a little longer. I also used two cups of apple instead of one.
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Overall, I liked this recipe, but the cream cheese cubes were too much. Next time, will melt the cream cheese as suggested in other reviews of this recipe. I also think I would use less cream cheese and more apples and raisins. I look forward to trying this one again.
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Overall, I liked this recipe, but the cream cheese cubes were too much. Next time, will melt the cream cheese as suggested in other reviews of this recipe. I also think I would use less cream cheese and more apples and raisins. I look forward to trying this one again.
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Like others, I got much better results from melting the cream cheese and tossing the cubed bread with it, instead of cubing the cream cheese.
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Pretty good, and impresses the guests! Does NOT keep well, though. Don’t bother saving any leftovers.
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I didn’t like this one so much. Too soggy!
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All of my guests seemed to love this recipe. It did take much longer than said time to cook in my oven (and I even raised the temp to 350). I melted the cream cheese and added extra raisins (1/3 cup Sunmaid Baking Raisins) as some suggested. The longer it sat, the more delicious it was. Thanks for the recipe. I will make this again and experiment a little more : )
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We loved this. I assembled it the night before, and even after all that fridge time, the directions for baking it in the morning were perfect. It came out wonderfully.
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Great dish, especially since it can be made the night before. It’s just as good without raisins, if you don’t like them.
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I made to pans for a large family brunch and not a bite was left. I melted the vream cheese as suggestd and the cooking time (we are at high altitude) was 50 minutes. Perfect, not soggy and a huge hit.
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I have made this twice and it is excellent. I have always made it the morning I was baking it, never refrigerating it for any length of time.It has still come out wonderfully. The only things I do differently are to : bake it longer and sprinkle the top with cinnamon sugar. I dont melt the cream like some other reviewers and I still thought it was great. Definitely “company worthy!”
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Fabulous and Filling. Kids really liked with lots of maple syrup.
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Absolutely fabulous! I made it exactly by the recipe the evening before and baked it at 10:00 the next day. It puffed up beautifully in the oven and was moist but firm. EVERYONE, indeed, wanted the recipe. A great recipe!
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Excellent recipe. Your guests will rave and rave about it!
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I made this with a few of the suggested changes and my guys ate it up! I spread the bread with soft cream cheese before cubing, eliminated the extra raisins, and added sugar and cinnamon on top. It soaked in the fridge overnight. I baked it at 350 degrees for 45 minutes and it puffed up and browned beautifully. I think I’ll use 6 eggs instead of 8 next time though because it seemed a little eggy to me but still so good! Definitely a keeper.
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I made this as one of the dishes for our Christmas morning brunch, and it was a big hit. I forgot about melting the cream cheese, as others have suggested, but it still turned out great. I just dropped small dollops of the cream cheese over the bread. Also, instead of using a fresh apple, I had a bag of Schwann’s roasted apples in the freezer, and I took a cup of apples out of there, and chopped them up before adding ……… because the apples are already spiced, I think that added a lot of flavor. Using low fat cream cheese and fat-free half/half did not hurt the flavor of this recipe at all. I will definitely make this again. Thanks!
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What a lovely breakfast casserole. I skipped the raisins all together and used apple streusel bread. I also added 2 less eggs, in order to avoid a soggy consistency. Sprinkling cinnamon on the apples is a must!
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Very good. Made this (2 of them) for a Christmas brunch for 20 of my family memebers and it got rave reviews! Will definatly make again. Super easy too!
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YUMMMMMMM..This is a new favorite and will be made over and over again.
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An easy make-ahead breatfast/brunch treat. One of my guests described at as a cross between French toast and apple pie.
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I’ve made this a few times to rave reviews from my family and friends. This will stay among my favorites for a long, long time. Thank you!!
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This recipe was wonderful. I made it for an indulgent New Year’s breakfast and it was a hit. I did change the number of eggs to 6 and added some orange zest(I’m not an egg fan). I served it with Bacon, lots of maple syrup,cinnamon,fresh blueberries and loads of whipped cream.The best breakfast.
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I made this today for brunch and it was wonderful. Although I did make some changes to make it a little lower in the fat area. I only used 7 eggs and 1 1/2 cups of milk instead of half and half. Like others, I also softened the cream cheese and spread it on the bread, using only 6 oz. of light cream cheese, 2 cups of apples through in some raisins and sprinkled the top with cinnamon and sugar. It was absolutely fabulous. Will definitely be a family favorite.
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I made this for company. Although it went over “pretty” well, it was almost too soggy and sweet. The leftovers were not eaten so the time, effort and expense weren’t really worth it. If I make it again, I will definitely make a smaller portion to avoid leftovers. I don’t know what to do about correcting the soggy part.
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WOW!!! I usually don’t substitute on the first try but I didn’t have an apple so I used a can of apple pie filling. Totally Awesome!!! Everyone loved it!!!
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This recipe tasted very good and was really different from anything I’ve made before. I did mix the cream cheese with the first half of the cinammon bread instead of sprinkling it over the bread. It was a bit musy underneath and the look of it wasn’t real appealing, but it was still very good.
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I made this for company, mixed in the cream cheese as recommended, and used only 6 eggs. It came out more mushy and less like the french toast consistency I thought it would be–and I cooked it for longer than the recommended time. Everyone thought it was just ok; I think the consistency is what turned them off.
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This is great, a real crowd pleaser. I followed some of the suggestions, combined them to my taste. Added apple pie filling with some fresh apples, added extra raisins, melted the cream cheese, stirring into the first half bread cubes. Topped with extra cinnamon and sugar, baked for 1 hour. It was wonderful with lots of compliments and asking for recipe.
Thanks for sharing! -
I made this for my son’s family when they were here visiting and everyone loved it! Absolutely delicious! Only change I made was to add vanilla to the egg mixture. Will definitely make again! Thanks for the great recipe!
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My kids loved this. To make it more heart healthy I used 1 1/2 cups lowfat milk and 1 cup fat-free half and half. I am not a huge cream cheese fan so I cut the amount of cream cheese in half. Took the advise of other reviews and cut the eggs down to 6. Definitely worth making again. Very easy for kids to help too.
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I covered overnight with Saran wrap, placed a dish on top and then a heavy can. Made the bread absorb all the liquid. I would add a little cinnamon sugar to the apples to sweeten it a little. Definitely need syrup. Will make again.
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This was good. I made a couple changes. Added vanilla to the eggs, sprinkled cinnamon over apples, only used 6 eggs and reduced the half and half to 2 cups. I let it sit in the fridge for 3 hours prior to baking and I don’t think it was too mushy.
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my husband LOVED this, even though i will definitely change it up a bit next time. i used 2 large apples plus extra raisins, and only used 7 eggs and 1 3/4 cup milk due to previous reviews of it being “too soggy.” it ended up too dry on top, though my hardworking husband didn’t notice one bit. for the leftovers, i soaked them in more milk & egg & vanilla & rum overnight, adding a bit more cream cheese, and he went NUTS. he’s already asking for it again! thank you for the recipe!
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I hate to be the odd man out, but I was not impressed with this recipe. It was very plain and mushy–maybe adding less liquid would make it a bit better. I cooked it for over an hour; if you decide to try it, and use the same amount of liquid the recipe calls for, plan for extra baking time. Even the people I made it for seemed to agree, and even adding a spice (like cinnamon) would not make it better. I am not making this again–there are so many other recipes on this website that are better than this. 🙂
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This recipe is amazing!! I cooked it this weekend for a small group of people and everyone absolutely loved this recipe. I changed the recipe slightly by lightly sprinkling brown sugar and cinnamon over the cream cheese and cubed raisin bread. Also this recipe is quick to make!
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I used Pepperidge Farm vanilla swirl bread and a cup of blueberries instead of apples since they’re in season. Made for a delicious blueberries and cream concoction. I bet this recipe would be a good base for all different types of fruit and bread.
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I followed the suggestions of previous reviewers and only used 6 eggs, half of the cream cheese, and I added vanilla and cinnamon. I also upped the temp to 350, and it was delicious! Moist, but not soggy. It even kept well for several days in the fridge, and I ate it for breakfast! Yummy!
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This was very blah. Very similiar to bread pudding texture. I even used cinnamon raisin bread and extra cinnamon. We ate it with extra sugar and cream over it. I might make again, but with alterations.
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I didn’t have the time to let mine soak 2 hours, but it was so tasty! The perfect combination of flavors and it smelled like cinnamon buns while cooking.
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We loved this breakfast treat. I cut it back to make for only six people. I used heavy cream since I had it on-hand and cut it back 1/4 cup. Will make it again and again.
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This was really good and really easy. I did make a couple of changes. I personally don’t like globs of cream cheese in my breakbast bakes. I added a tbsp of sugar and a tsp of cinnamon to the cream cheese and mixed it until creamy with my electric mixer. Then I spread it on each piece of bread before I cut it. A bit of extra work but it tastes better to me. I also added a tsp of vanilla to the eggs. Next time I would add another apple and mix it in with the bread as well as on the top. Thanks, I will make again!!
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Very good. I used a loaf of semolina raisin bread (day-old at my store for half the price) and added my own cinnamon to the mix. Used neufchatel cheese and fat-free half and half. I refrigerated overnight and didn’t find it too soggy at all. I did bake at 350 for longer than specified.
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Sorry to be the odd one out, here, but I didn’t like this. The cream cheese made me nervous, and I should have followed my instincts. I followed all of the tips (including spreading the cream cheese by hand), and I usually do like casseroles, but not this one.
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Very good flavors…make sure it is baked long enough, otherwise it could still be soggy.
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So yummy. That’s it no other words needed.
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I followed the recipe exactly except for cooking it 10 min. more than it said. This is the second time I’ve made it and everyone loves it!
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It is perfect just as the recipe is. I can’t wait to make it again!
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Great brunch recipe! I sprinkled cinnamon over the apples and added extra raisins. Served with warm maple syrup and bacon or sausage, it’s a wonderful way to start the day. I love the fact that it’s assembled ahead of time and refrigerated overnight, so there’s no last-minute fussing or mess. This is a keeper recipe!
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OK – I made for Christmas brunch – I think I will continue to stick to what I usually make – egg type dishes. I did decrease the cream by 1/2 cup and reduced one egg to elimnate the “soggy” effect – it worked and I added extra apples which was a great suggestion. It was good but not AWSOME.
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I would give this recipe 10 stars! It’s easy and it won a lot of hearts at a New Year’s Day breakfast! Make it once and you’ll be hooked! I would be sick if I ever lost this recipe, that’s how good it is.
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Very easy–and feeds many! I skipped the raisins–hubby doesn’t like them, but I think they would add nice flavor. I also used a loaf of italian bread–I made this on a whim one day and didn’t have time to get to the store!
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If you’re looking for a time saver….this is it!! Instead of chopped apple, I used about 3/4 of a can of apple pie filling, added a tablespoon of vanilla to the egg/cream mixture and then sprinkled cinnamon on top. I also baked it slightly longer and, since I’m from central NY, used only real maple syrup. This is excellent!
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This meal is such a hit, and it makes the ‘morning of’ so simple. It’s an easy way to feed a lot of people. I personally like more apples, and you don’t need quite as much cream cheese as it calls for. But however you do it, it will be delicious!
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This is one of our favorites. I add 1/2# browned bulk sausage and use cinnamon bread w/o raisins. I also use regular syrup. This is a delicious meal that doesn’t need anything else served with it.
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Perfect! Made for brunch…not a drop leftover. One difference I just use cinnamon bread only, it was great!
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Was just alright. Cream cheese didn’t melt so there were these chunks throughout. Decent but probably will not make again.
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I guess it is kind of redundant after all the other rave reviews, but, YUMMY!!
I have tried a couple of other “night before” french toast recipes, and while they have been good, I’ve found them to be too sweet, syrupy, sugary, etc. This one was just right. I loved getting a chunk of cream cheese and apple in a bite. This will be a regular when we have overnight guests. -
Easy to make and great “do-ahead” for company and holiday mornings. Careful with what kind of apples you use…it can make a BIG difference. If you have a Trader Joe’s near you, use the cinammon raisin bread from there. It was great! I added some cinammon. As I was making another casserole, I baked at 350 for nearly one hour. I thought it was perfect…not too soggy and nicely brown/crispy on top. Not real sweet which my husband lies. I added more maple syrup as did others. Everybody loved it.
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I use only raisin w/out cinnamon bread and the rest follow the recipe exactly and it was great not too sweet like other bread pudding/strata recipe the sweetness is just right.
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Very good. I don’t like apples or raisins, but I know most people do so I made this for a get together. I’d make it again for company, they loved it.
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I took this along with Christmas Sausage Casserole (recipe from this site) to my family’s camp in VT and it was a hit.
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