 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
|
For fall brunch. Ingredients:
6 slices day-old sourdough bread, cubed, divided |
4 ounces cream cheese, cubed |
1 apple, peeled and chopped |
1/2 cup raisins |
6 large eggs |
1 1/4 cups whole milk |
1 tablespoon brown sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1 dash ground nutmeg |
powdered sugar |
maple syrup |
Directions:
1. Put half the bread cubes in a lightly oiled 11x 8 inch baking dish.
2. Distribute cream cheese cubes over bread cubes.
3. Top with apples and raisins; cover with remaining bread cubes.
4. In a bowl, whisk the eggs, milk, brown sugar, cinnamon, cloves, and nutmeg together.
5. Pour over bread mixture; be sure bread is completely covered.
6. Cover and refrigerate for several hours or overnight.
7. Preheat oven to 375°; bring strata to room temperature before baking.
8. Bake, uncovered, 50-55 minutes, until set.
9. Let stand 10 minutes; sprinkle with powdered sugar or pass maple syrup at the table.
10. Cut into squares and serve.
|
|