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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I'm always on the lookout for different breakfast and brunch ideas. I like to serve this easy make-ahead casserole when we have out-of-town guests. Jill Middleton, Baldwinsville, New York Ingredients:
1 loaf (1 pound) cinnamon bread, cubed |
1 package (8 ounces) cream cheese, cubed |
8 eggs, lightly beaten |
2-1/2 cups 2% milk |
6 tablespoons butter, melted |
1/4 cup maple syrup |
cider syrup: |
1/2 cup sugar |
4 teaspoons cornstarch |
1/2 teaspoon ground cinnamon |
1 cup apple cider |
1 tablespoon lemon juice |
2 tablespoons butter |
Directions:
1. Arrange half of the bread cubes in a greased 13-in. x 9-in. baking dish. Layer with cream cheese and remaining bread. In a blender, combine the eggs, milk, butter and maple syrup; cover and process until smooth. Pour over bread. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
3. For syrup, in a small saucepan, combine the sugar, cornstarch and cinnamon. Gradually whisk in cider and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm with strata. Yield: 8 servings (1 cup syrup).
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