 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
This makes a great autumn breakfast or brunch entree that puts an unexpected twist on a classic strata. Ingredients:
2 cups packed brown sugar |
1/2 cup butter, cubed |
1/4 cup corn syrup |
3 large apples, peeled and chopped |
2 tablespoons lemon juice |
1 tablespoon sugar |
1 teaspoon apple pie spice |
1 loaf (1 pound) day-old cinnamon bread |
1/2 cup chopped pecans |
10 eggs |
1 cup 2% milk |
1 teaspoon salt |
1 teaspoon vanilla extract |
Directions:
1. In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes or until thickened. Set aside.
2. In a small bowl, combine apples, lemon juice, sugar and pie spice. Arrange half the bread slices in a greased 13x9-in. baking dish. Spoon apples over bread; drizzle with half the caramel sauce. Sprinkle with pecans; top with remaining bread.
3. In a large bowl, combine eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce.
4. Remove strata from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-55 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting.
5. In a small microwave-safe dish, microwave reserved sauce, uncovered, 1-2 minutes or until heated through. Drizzle over strata. Yield: 12 servings.
|
|