8 eggs
2 cups milk
1/3 cup organic cane sugar OR dark brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon, plus extra for dusting
1/2 teaspoon nutmeg
2 pounds whole-grain loaf bread, sliced 1/4″ thick crosswise
3 medium firm apples (about 1 1/4 pound), cored and sliced 1/4-inch thick
For the glaze
3 oz. cream cheese
2 Tablespoons agave syrup
2 Tablespoons 1% milk
1/2 teaspoon vanilla
1. Lightly butter or oil a 9x13-inch casserole dish. In a medium mixing bowl, whisk the eggs thoroughly. Whisk in the milk, sugar, vanilla, cinnamon and nutmeg until thoroughly combined.
2. Cut the crusts off the bread slices, cutting each slice into a rectangular shape. Layer half of the bread slices in the bottom of the baking pan. Layer all of the apple slices on top of the bread. Top apple layer with the other half of the bread slices.
3. Pour the egg mixture over the layered bread and apples. Cover refrigerate overnight. (Note: The casserole can be baked immediately, but expect it not to be quite as dense and uniform in texture.)
4. When ready to bake, heat the oven to 350°F. Cover the strata with aluminum foil. Bake for 35 minutes, then remove foil and bake another 15 minutes. (Note: If your strata is coming straight out of the fridge, still cold, add an additional 10 minutes to the covered baking time.)
5. For the glaze, warm all of the ingredients together in the microwave or on the stovetop until quite soft. (I microwaved mine for 45 seconds.) Whisk thoroughly with a fork, then drizzle over the warm strata. Dust lightly with cinnamon.
6. Let the strata stand for 10 minutes to firm up, then serve with maple syrup and fresh fruit.
~Laura L.
serves 6-8
source: thekitchn.com
2 cups milk
1/3 cup organic cane sugar OR dark brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon, plus extra for dusting
1/2 teaspoon nutmeg
2 pounds whole-grain loaf bread, sliced 1/4″ thick crosswise
3 medium firm apples (about 1 1/4 pound), cored and sliced 1/4-inch thick
For the glaze
3 oz. cream cheese
2 Tablespoons agave syrup
2 Tablespoons 1% milk
1/2 teaspoon vanilla
1. Lightly butter or oil a 9x13-inch casserole dish. In a medium mixing bowl, whisk the eggs thoroughly. Whisk in the milk, sugar, vanilla, cinnamon and nutmeg until thoroughly combined.
2. Cut the crusts off the bread slices, cutting each slice into a rectangular shape. Layer half of the bread slices in the bottom of the baking pan. Layer all of the apple slices on top of the bread. Top apple layer with the other half of the bread slices.
3. Pour the egg mixture over the layered bread and apples. Cover refrigerate overnight. (Note: The casserole can be baked immediately, but expect it not to be quite as dense and uniform in texture.)
4. When ready to bake, heat the oven to 350°F. Cover the strata with aluminum foil. Bake for 35 minutes, then remove foil and bake another 15 minutes. (Note: If your strata is coming straight out of the fridge, still cold, add an additional 10 minutes to the covered baking time.)
5. For the glaze, warm all of the ingredients together in the microwave or on the stovetop until quite soft. (I microwaved mine for 45 seconds.) Whisk thoroughly with a fork, then drizzle over the warm strata. Dust lightly with cinnamon.
6. Let the strata stand for 10 minutes to firm up, then serve with maple syrup and fresh fruit.
~Laura L.
serves 6-8
source: thekitchn.com
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