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Apple Raisin French Toast Strata

Apple Raisin French Toast Strata

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    3 h 15 m
TerrieS

TerrieS

A simple but elegant way to make breakfast fast. Put together the night before, and bake while you're in the shower. Serve with lots of extra maple syrup! You may also add extra raisins if you wish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 23.1 g
  • 35%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
  2. In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

APPLEJACKS25
627

APPLEJACKS25

11/20/2005

This was really good and really easy. I did make a couple of changes. I personally don't like globs of cream cheese in my breakbast bakes. I added a tbsp of sugar and a tsp of cinnamon to the cream cheese and mixed it until creamy with my electric mixer. Then I spread it on each piece of bread before I cut it. A bit of extra work but it tastes better to me. I also added a tsp of vanilla to the eggs. Next time I would add another apple and mix it in with the bread as well as on the top. Thanks, I will make again!!

jewel71
372

jewel71

8/29/2005

I followed the suggestions of previous reviewers and only used 6 eggs, half of the cream cheese, and I added vanilla and cinnamon. I also upped the temp to 350, and it was delicious! Moist, but not soggy. It even kept well for several days in the fridge, and I ate it for breakfast! Yummy!

MAMARIA
356

MAMARIA

12/30/2003

I have never had so many people ask me for a recipe! I made it three times and each time it was the hit of the brunch. Two tips: I recommend Pepperidge Farm bread--it's denser than the store brand I used the first time. I also used fat-free half and half the second two times to lighten the calories, it went undetected. (Next time, I'm also going to try egg beaters!) Really a great recipe.

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