Comments on: Baked Apple Cider French Toast

By: Mary Bucklin

Mary Bucklin — Mon, 16 Sep 2024 23:34:35 +0000

This is the most requested recipe from my church’s Men’s group

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Mon, 08 Jul 2024 12:17:28 +0000

In reply to Shawn. Hi Shawn, this berries and cream french toast is another favorite!

By: Shawn

Shawn — Mon, 08 Jul 2024 11:52:32 +0000

This is my favorite breakfast recipe ever! I love that it is slices of bread rather than chunks. Can you please make a spring/summer version?!

By: Alan U

Alan U — Fri, 12 Jan 2024 21:20:44 +0000

It is so easy to make,it takes no time except for the cooking time

By: Joanie

Joanie — Sat, 11 Nov 2023 15:23:10 +0000

This was really good. My whole family gobbled it up. I just used a combo of breads that I had left and baked them at 300 F for 10 minutes first. The one thing I did not do was let it sit in the refrigerator for 3 hours. I didn’t fully read the recipe before starting and so I was already committed. So I shoved it in the oven and prayed to the baking gods! It still turned out great, I just had to increase the cooking time by about 15 minutes. I made some caramel sauce to drizzle over it. This is a keeper!

By: Stephanie Guaiumi

Stephanie Guaiumi — Sun, 29 Oct 2023 17:22:56 +0000

I’m a huge fan of baked french toast and this variation is a winner – I used a loaf of cinnamon swirl bread I had in the freezer, made thick slices, laid in 300 degree oven ~20 minutes, allowed to cool and cut into chunky pieces. I used King Arthur boiled cider, and since that’s concentrated, I used half as much, with water for remaining liquid, w/whole milk I used swerve brown sugar substitute, and no cider in the cooked apples, although did add 1/4 cup of plump raisins I wanted to use up. Walnuts instead of pecans and baking time pretty much per recipe and it was delicious!

By: Sally

Sally — Sun, 01 Oct 2023 10:51:24 +0000

In reply to Sheila Taylor. I'm so glad this was a big hit! I'll have to try it with my biscuits recipe sometime. Thank you for reporting back!

By: Sheila Taylor

Sheila Taylor — Sun, 01 Oct 2023 10:46:37 +0000

This recipe takes a little time, but it’s well worth the effort! I used a combination of breads including your flaky biscuits. I love experimenting too, so for the syrup I boiled down some apple cider, added some butter,
real maple syrup, a variety of dried raisins and cherries and I had some of your salted caramel left over from the pumpkin Bundt cake which added the perfect balance of salt. It was delicious! Everyone loved it. My granddaughter had her mother ask me for the recipe and she’s only 4!