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How To make Cinnamon Roll Strata with Apples And Pecans
Ingredients
4
cup
cinnamon rolls, cubed (about 1-inch pieces)
2
tablespoon
butter OR margarine
2
each
granny smith apples, peeled, cored, cut into 1/2 inch dice
2
tablespoon
brown sugar
1 1/2
teaspoon
cinnamon, divided
1/2
teaspoon
nutmeg, divided
1/3
cup
golden raisins
6
each
eggs
2
cup
milk
1/4
teaspoon
salt
1/2
cup
pecan halves
2
teaspoon
powdered sugar
1
warm maple syrup
Directions:
Spread cinnamon roll cubes on a baking sheet and toast in a preheated 300 degree oven 30 minutes. Remove from oven and cool.
In heavy skillet, heat butter over medium heat until hot. Add apples, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Saute about 5 minutes, until tender and caramelized. Transfer to a plate and cool.
Spray 9x13 inch baking pan with nonstick cooking spray or grease lightly with melted butter or margarine. Spread toasted cinnamon roll cubes in the bottom of the pan, followed by apples and raisins.
Whisk together eggs, milk, salt, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg. Pour over ingredients in pan, cover and refrigerate overnight.
Toast pecans in preheated 350 degree oven 5 to 10 minutes or until golden; do not over brown. Chop coarsely.
Remove strata from refrigerator 45 minutes before baking. Uncover and sprinkle with pecans. Bake in preheated 350 degree oven about 35 minutes or until set in the middle. Sprinkle top with powdered sugar and serve with warm maple syrup.
NOTE: Apple-pork link breakfast sausages can be added to this dish with good results. Place 1/2 pound sausage in skillet, cover with water and bring to a boil. Cook 10 minutes or until cooked through.
Remove from water and cool. Slice thinly. Spoon over bread cubes before proceeding with the recipe.
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Apple Cranberry French Toast Bake
For the French Toast:
1 loaf French bread, cubed
6 eggs
1½ cup milk
½ cup cream
¼ cup brown sugar
1 tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
For the Apples:
3 tbsp butter
3 granny smith apples, peeled and diced
¼ cup brown sugar
2 tbsp maple syrup
1 tsp cinnamon
For the Cranberry Pecan Crumble:
½ cup flour
½ cup brown sugar
1 cup pecans, chopped
¾ cup dried cranberries
4 tbsp butter, melted
Grease a large baking dish liberally.
Cut a French loaf into one-inch cubes.
In a bowl, whisk eggs, milk, cream, brown sugar, cinnamon, ginger and nutmeg.
Pour egg mixture over cubed bread and mix well until all the bread is coated.
Pour bread mixture into baking dish and set aside.
Peel and dice apples.
In a medium bowl, mix apples, brown sugar, maple syrup and cinnamon.
In a large frying pan, melt butter.
Add apple mixture and cook, stirring often, until apples become soft.
Pour apples evenly over bread mixture in the baking dish.
In a medium bowl, combine flour, brown sugar, pecans, cranberries and melted butter.
Crumble mixture over the top of the apples.
Bake at 350˚ for approximately 50 minutes.
Serve immediately with maple syrup or whipped cream.
Enjoy!
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