4 cups cubed (about 1-inch pieces) cinnamon rolls or cinnamonraisin bread
2 tablespoons butter or margarine
2 Granny Smith apples, cored & sliced
2 tablespoons brown sugar
1-1/2 teaspoons cinnamon, divided
1/2 teaspoon nutmeg, divided
1/3 cup golden raisins
6 eggs
2 cups milk
1/4 teaspoon salt
1/2 cup pecan halves
2 teaspoons powdered sugar
Warm maple syrup
Spread cinnamon roll pieces in heavy skillet, heat butter over medium heat until hot. Add apples, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Saute about 5 minutes, until tender and caramelized. Transfer to a plate and cool.
Spray 9-by-13-inch baking pan with nonstick cooking spray or grease lightly
with melted butter or margarine. Spread toasted cinnamon roll cubes in the
bottom of the pan, followed by apples and raisins.
Whisk together eggs, milk, salt, 1 teaspoon cinnamon and 1/4 teaspoon
nutmeg. Pour over ingredients in pan, cover and refrigerate overnight.
Toast pecans in preheated 350-degree oven 5 to 10 minutes or until golden;
do not over brown. Chop coarsely.
Remove strata from refrigerator 45 minutes before baking. Uncover and
sprinkle with pecans. Bake in preheated 350-degree oven about 35 minutes or
until set in the middle. Sprinkle top with powdered sugar and serve with
warm maple syrup.
NOTE: Breakfast sausages can be added to this dish with good results. Place 1/2 pound sausage in skillet, and cook until done
Slice into ? inch pieces. Spoon over bread cubes before proceeding with the recipe.
Bacon may also be used. Cook that also before adding it.
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