FRENCH TOAST STRATA
Debbie Marquez
This is one of my FAVORITE breakfasts that Dawn makes! Absolutely YUMMY!
ingredients
- 1 loaf (1 pound) cinnamon-raisin bread, cubed
- CIDER SYRUP:
- 1 pkg (8oz) cream cheese, cubed 1/2 C sugar
- 8 eggs
- 4 tsp cornstarch
- 2 1/2 C milk
- 1/2 tsp ground cinnamon
- 6 Tbsp butter or margarine, melted
- 1 C apple cider
- 1/4 C maple syrup
- 1 Tbsp lemon juice
- 2 Tbsp butter or margarine
directions
- 1
Arrange half of the bread cubes in a greased 13x9x2-inch baking dish. Top with cream cheese and remaining bread. In a blender, combine 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 degrees x 35-40 minutes or until a knife inserted near the center comes out clean and a thermometer reads at least 160 degrees. Let stand for 10 minutes before serving.
- 3
For syrup, in a saucepan, combine 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.
notes
I still remember the first time Dawn made this for all of us in Eau Claire, WI...it made that good of an impression!
Source: Debbie Marquez
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