Prep 20 mins
Cook 50 mins
A recipe from my TOH magazine that looks so delicious. Plan to make for our Christmas morning brunch, but would be good for breakfast or brunch anytime. This is made the night before, so good when guest are staying, just get up and take it from refrigerator 30 mins before baking.
- 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 day-old cinnamon bread
- 1⁄2 cup chopped pecans
- 10 eggs
- 1 cup 2% milk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Set aside.
- In a small bowl, combine the apples, lemon juice, sugar and pie spice. Arrange half of the bread slices in a greased 13-in. x 9-in. baking dish. Spoon apples over bread; drizzle with half of the caramel sauce. Sprinkle with pecans; top with remaining bread.
- In a large bowl, combine the eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce.
- Remove strata from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
- In a small microwave-safe dish, microwave reserved sauce, uncovered, for 1-2 minutes or until heated through. Drizzle over strata.