It begins with layers of custard soaked bread, rich with spices nestled between layers of crisp, sweet apples, golden raisins, and bits of cream cheese. Baked until the bread is puffed and the custard is set, the apples are tender and the raisins plump. A dusting of powdered sugar, a drizzle of warm maple syrup and you’ve got a warm, luscious brunch bite.
Stratas are wonderful for breakfast or brunch. They can be sweet or savory and they’re easy to make with delicious results. This strata has a sweet note, thanks in part to the apples and raisins layered between the bread that’s soaked with a custard rich from eggs and half and half, spiced with freshly grated nutmeg, cinnamon, and cloves then lightly sweetened with dark brown sugar.
It’s the perfect dish to make ahead. Just pop it in your fridge for an overnight rest then bake and serve hot from the oven.
If you’re like me, you might just have some leftover bread in the freezer. Grab it and get ready to indulge in a delightful addition to your brunch menu!
Apple Raisin Strata
3 cups rustic or brioche bread cubes, about 1” each
4 ounces cream cheese
1 Honeycrisp apple, peeled, cored, and sliced thin
¼ cup golden raisins
7 extra-large eggs
1-¾ cups half and half
¼ cup dark brown sugar
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
Warm maple syrup and powdered sugar for serving
Lightly spray a small baking dish (about 8-½” x 11”) with a cooking spray. Spread half of the bread cubes over the bottom of the baking dish, spreading them out in a single layer. Cut or pinch of small pieces of the cream, scattering half of it over the bread.
Layer half of the apples slices over the bread and cream cheese. Scatter half of the raisins over the apples.
Repeat with the remaining bread, cream cheese, apples, and raisins.
Whisk the eggs together with the half and half, brown sugar, cinnamon, cloves, and nutmeg.
Pour the custard mixture over the strata. Press down slightly to make sure all the bread cubes are covered in the custard. Cover the dish and refrigerate overnight.
When you’re ready to bake the strata, remove it from the refrigerator and let it stand at room temperature for 30 to 45 minutes. Cover the dish with foil, place it on a rimmed baking sheet and bake in a 375-degree oven for 40 minutes. Remove the foil and continue baking until the custard is set for an additional 15 to 20 minutes.
Let the strata rest for about 10 minutes to set up. Serve with a sprinkling of powder sugar and warm maple syrup.
Serves 6.
Apple Raisin Strata
Equipment
- Small baking dish, about 8-½" x 11"
Ingredients
- 3 cups rustic or brioche bread cubes, about 1” each
- 4 ounces cream cheese
- 1 Honeycrisp apple, peeled, cored, and sliced thin
- ¼ cup golden raisins
- 7 extra-large eggs
- 1-¾ cups half and half
- ¼ cup dark brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- Warm maple syrup and powdered sugar for serving
Instructions
- Lightly spray a small baking dish (about 8-½” x 11”) with a cooking spray. Spread half of the bread cubes over the bottom of the baking dish, spreading them out in a single layer.
- Cut or pinch of small pieces of the cream, scattering half of it over the bread.
- Layer half of the apples slices over the bread and cream cheese.
- Scatter half of the raisins over the apples.
- Repeat with the remaining bread, cream cheese, apples and raisins.
- Whisk the eggs together with the half and half, brown sugar, cinnamon, cloves, and nutmeg.
- Pour the custard mixture over the strata. Press down slightly to make sure all the bread cubes are covered in the custard. Cover the dish and refrigerate overnight.
- When you’re ready to bake the strata, remove it from the refrigerator and let it stand at room temperature for 30 to 45 minutes.
- Cover the dish with foil, place it on a rimmed baking sheet and bake in a 375-degree oven for 40 minutes. Remove the foil and continue baking until the custard is set for an additional 15 to 20 minutes.
- Let the strata rest for about 10 minutes to set up. Serve with a sprinkling of powder sugar and warm maple syrup.
