|4||cup||cinnamon rolls, cubed (about 1-inch pieces) |
|2||tablespoon||butter OR margarine |
|2||each||granny smith apples, peeled, cored, cut into 1/2 inch dice |
|2||tablespoon||brown sugar |
|1 1/2||teaspoon||cinnamon, divided |
|1/2||teaspoon||nutmeg, divided |
|1/3||cup||golden raisins |
|1/2||cup||pecan halves |
|2||teaspoon||powdered sugar |
|1||warm maple syrup|
|Spread cinnamon roll cubes on a baking sheet and toast in a preheated 300 degree oven 30 minutes. Remove from oven and cool.|
In heavy skillet, heat butter over medium heat until hot. Add apples, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Saute about 5 minutes, until tender and caramelized. Transfer to a plate and cool.
Spray 9x13 inch baking pan with nonstick cooking spray or grease lightly with melted butter or margarine. Spread toasted cinnamon roll cubes in the bottom of the pan, followed by apples and raisins.
Whisk together eggs, milk, salt, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg. Pour over ingredients in pan, cover and refrigerate overnight.
Toast pecans in preheated 350 degree oven 5 to 10 minutes or until golden; do not over brown. Chop coarsely.
Remove strata from refrigerator 45 minutes before baking. Uncover and sprinkle with pecans. Bake in preheated 350 degree oven about 35 minutes or until set in the middle. Sprinkle top with powdered sugar and serve with warm maple syrup.
NOTE: Apple-pork link breakfast sausages can be added to this dish with good results. Place 1/2 pound sausage in skillet, cover with water and bring to a boil. Cook 10 minutes or until cooked through.
Remove from water and cool. Slice thinly. Spoon over bread cubes before proceeding with the recipe.