French Toast Strata Recipe
Ingredients
| Cinnamon bread loaf | 1 , cubed | |
| Cream cheese | 1 , cubed | |
| Eggs | 8 | |
| Milk | 37258 Cup (596128 tbs) | |
| Butter | 6 Tablespoon, melted | |
| Maple syrup | 1⁄4 Cup (4 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Cornstarch | 4 Teaspoon | |
| Ground cinnamon | 1⁄2 Teaspoon | |
| Apple cider | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Butter | 2 Tablespoon |
Directions
Arrange half of the bread cubes in a greased 13-in x 9-in x 2-in 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.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean and a thermometer reads at least 160°.
Let stand for 10 minutes before serving.
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.
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.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean and a thermometer reads at least 160°.
Let stand for 10 minutes before serving.
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.
Chef
