Sunday, February 21, 2016

Strata Stuffed with Apples

This is a great overnight recipe. A little prep the day before and you can have an easy stress free breakfast.
I do not like very sweet breakfast foods. The strata itself is not overly sweet but you can make it sticky sweet with the addition of maple syrup and powdered sugar.

Strata Stuffed with Apples
adapted from Cooking Light December 2012

2 tsp butter
4 cups sliced peeled Granny Smith apples
6 Tbsp sugar, divided
Cooking spray
12 (1-ounce) slices Pepperidge Farm ™ cinnamon raisin bread
3/4 cup chopped pecans
1 1/2 cups low fat milk
1/2 tsp ground cinnamon
5 large eggs

Melt butter in a large skillet. Add apples and 1 tablespoon sugar and saute sauté until apples are tender and lightly browned, about 8 minutes. Remove from heat; cool 5 minutes.

Coat an 11 x 7-inch baking dish with cooking spray. Arrange half of bread in dish. Top with apple mixture and the pecans. Arrange remaining bread over pecans.

Combine the remaining 5 Tbsp sugar, milk, cinnamon, and eggs in a  bowl, whisking until the mixture is well combined. Pour milk mixture over bread, pressing down to submerge. Cover and chill overnight.

Preheat oven to 350°.

Uncover dish. Bake at 350° for 48 minutes or until a knife inserted in center comes out clean.

Serve sprinkled with confectioners sugar and passing maple syrup.

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