Sunday, November 28, 2010

Caramel Apple Strata

Don't know what I had planned to post this week, but this recipe just moved itself to the top of the list. My husband's Sunday School class teases me that they are my guinea pigs. I do often try new things on them, but they haven't complained yet. I was concerned that this recipe would be overly sweet, but it turned out wonderful! I has some sweetness, but not the caramel apple sweetness I had envisioned. This would be great for a holiday brunch!

Caramel Apple Strata

2 cups packed brown sugar
1/2 cup butter, cubed
1/4 cup corn syrup
3 large apples, peeled and chopped
2 Tbs lemon juice
1 Tbs sugar
1 tsp apple pie spice
1 loaf (1 lb) day-old cinnamon bread
1/2 cup chopped pecans
10 eggs
1 cup 2% milk
1 tsp salt
1 tsp 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. [CAUTION: This heated mixture is extremely hot and because of the sugar content will stick and burn badly.]

In a small bowl, combine the apples, lemon juice, sugar and pie spice. Arrange half of the bread slices in a greased 13"x9" 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 refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-55 minutes or until knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. (I cut recipe in half since most of our kids were out for Thanksiving break. I baked it in an 8x8 pan for 30-35 minutes.)

In a small microwave-safe dish, microwave reserved sauce, uncovered, for 1-2 minutes or until heated through. Drizzle over strata.

Photo and recipe from Taste of Home simple & delicious magazine August/September 2010 edition.

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