Great, delicious and easy recipe to make with ingredients on hand. Used gluten free flour for dietary reasons. I used one whole egg, organic pink lady apples, extra cinnamon, no nutmeg because that's what I had on hand. Mine was not custardy or too eggy.
This has a wonderful taste, the flavor really stands out. For us it fekk under not make again, due to the custard type texture.
I used real eggs, but cut them down to 3 eggs and 1 egg white. I also reduced the sugar by half- this was too much- it was quite bland. My kids thought it was too "eggy"--- I wouldn't make it again. Too much work for okay results.
I made this with whole eggs because that's all I had on hand. It was excellent! Husband wolfed it down. Served with sausage patties. Highly recommend; will definitely make again.
In previous reviews, when reviewers were saying that it was too eggy, I noted that they were usually using or adding real eggs instead of egg substitute, which would change the structure of the recipe. I have made this at least 6 times with success---always with egg substitute. I do replace the nutmeg with a sprinkling of pumpkin pie spice in the batter/egg mix. Definitely an all time favorite in my house and a real Sunday morning keeper.
This is a favorite in our home!
A big hit at home! I used a 10" baking dish instead of an ovenproof skillet and browned the apples under the broiler for a few minutes until bubbly. This caramelized the sugar which was fabulous. It is best served right out of the oven b/c it is so lovely and puffy at that point and makes a great presentation for company. It deflates quickly but it is still very good when reheated. Next time I will try it with pears.
I left out nutmeg and added a little more cinnamon, and I cut the sugar by half. I also used room temperature egg substitute because the recipe seemed similar to a popover and cooks illustrated recommends room temp eggs for ultimate lift. It looked very impressive (even though the apple slices rearranged themselves), and tasted delicious. Good for special occasions.
I prepared this for breakfast following the recipe exactly. The taste was very good, although a little too sweet for us (will cut down on the sugar the next time). I was a little disappointed that it did not puff up more...it did not look like the picture on the recipe. We felt this might be more appropriate served as a dessert with a scoop of vanilla frozen yogurt, rather than a breakfast entree. Served with fresh strawberries, kiwi fruit, blueberries and nectarines.
I've made this a few times now, both using egg substitute and with real eggs. It is a hit every time. My son said it tastes like apple pie french toast! I sometimes cut back the sugar a little bit, but that is the only change I would make. I have used gravensteins (we have a tree) and granny smith in this recipe. One other thing: we can never get it to slide out of the pan and onto a serving dish, as the recipe calls for; so we slice it up and put it on plates directly from the cooking pan. We just served it at Easter brunch and it got rave reviews from our extended familiy. We served it with poached salmon, green salad (butter letttuce, endive, dried cherries, dried pomegranates, and raspberry lime dressing), fruit salad, and muffins. Delish!!
My husband really liked this, and he does not like bread pudding.My 5 year old loved it also.It cooked up easy. I loved the way it looked and smelled when coming out of the oven.
I made this for my husband on Thanksgiving Day. It was a romantic way to start a festive Holiday for our blessing to be together, and celebrate. I used real egg and whole milk. It was a wonderful dish to start the morning of our cooking together for the day.
I was at my bachlor son's house and he asked me to make something from some apples he had. I used a yellow delicious apple which was excellent. He didn't have the right pan or enough white sugar so I substituted half the white sugar with brown sugar. I made it in a baking pan & put it in the oven instead of cooking the apples on the stove. It turned out wonderful. I really love the custard with the apples. It will be great for breakfast or a light dessert. I would like to try it again at home with the right pan and ingredients and maybe add a few more apples. Surely will make it again!
This was incredibly good, and turned out just as described in the recipe. The "custardy" texture combined beautifully with the apples, nutmeg, and cinnamon to provide a joyous breakfast experience. We didn't have egg substitute on hand, so I used eggs. This turned out so well that I hesitate to make it with the substitute. I don't see how this could turn out any better than it did. This recipe is definitely going in the permanent card file. We will invite guests soon to enjoy this with us.