Apple Raisin French Toast Strata
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.
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.
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!!Read More
I hate to be the odd man out, but I was not impressed with this recipe. It was very plain and mushy--maybe adding less liquid would make it a bit better. I cooked it for over an hour; if you decide to try it, and use the same amount of liquid the recipe calls for, plan for extra baking time. Even the people I made it for seemed to agree, and even adding a spice (like cinnamon) would not make it better. I am not making this again--there are so many other recipes on this website that are better than this. :)Read More
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!!
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!
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.
I made this for about 20 guests and people loved it! I followed some of the other users ideas and used apple pie filling instead of apples, cut the eggs back from 8 to 6,used fat free half and half, spread the cream cheese instead of using cubes and baked it for about an hour. I also used Trader Joe's cinammon swirl bread, it's thick and dense. It's really easy and super good.
Update: I had no 1% milk, which is what I normally use, and I had very little half and half. I looked up a sub for half and half and it said I could use evaporated milk so I used a can of evaporated milk with half and half added to make 2 cups total. I now see why some said it was like bread pudding. It is much lighter and fluffier using 1% and I won't make it with heavier milk again. Original review: As per other suggestions I used only 3/4 package (6oz) of cream cheese spread on pepperidge farms cinnamon swirl bread (no raisin fans in our home), 1 can of apple pie filling sprinkled with cinnamon, only 6 eggs, two cups of milk and 1/4c. margarine. I covered well and then used three bags of beans (bags of water would work if closed well) on top to weigh it down and make sure the egg mixture was absorbed evenly. It cooked at 350 degrees for one hour, covered with foil first 30 minutes to keep it from drying out. It came out perfect. Fluffy, not too moist and absolutely delicious. Can't wait to have it again!!
This recipe turned out great. I did substitute a few items. I used cinnamon swirl bread for the bread, fat free half and half for the cream,egg substitute for half of the eggs,light cream cheese for the cream cheese and I didn't use any apples. No one in our Sunday School knew that it was made light. Everyone loved it. This was very easy to make.
This recipe is amazing!! I cooked it this weekend for a small group of people and everyone absolutely loved this recipe. I changed the recipe slightly by lightly sprinkling brown sugar and cinnamon over the cream cheese and cubed raisin bread. Also this recipe is quick to make!
I hate to be the odd man out, but I was not impressed with this recipe. It was very plain and mushy--maybe adding less liquid would make it a bit better. I cooked it for over an hour; if you decide to try it, and use the same amount of liquid the recipe calls for, plan for extra baking time. Even the people I made it for seemed to agree, and even adding a spice (like cinnamon) would not make it better. I am not making this again--there are so many other recipes on this website that are better than this. :)
Very good. I used a loaf of semolina raisin bread (day-old at my store for half the price) and added my own cinnamon to the mix. Used neufchatel cheese and fat-free half and half. I refrigerated overnight and didn't find it too soggy at all. I did bake at 350 for longer than specified.
I didn't have the time to let mine soak 2 hours, but it was so tasty! The perfect combination of flavors and it smelled like cinnamon buns while cooking.
Served with apple cider syrup from this site and it was wonderful! Used a local cinnamon raisin bread and had them slice it thick which makes all the difference. Added vanilla to the cream cheese mixture and then spread it onto the bread slices as another reviewer suggested. Added a 1/4 cup more of raisins and apples for extra goodness! Oh my, this was wonderful!
I changed a few things to make it more like baked stuffed french toast. I layered the bread slices across the bottom and then spread the cream cheese (creamed together with a little vanilla,cinnamon, and sugar)then a layer of sliced apples and finally another layer of bread slices. Pour the egg mixture over the top and sprinkle with more cinnamon/sugar.
This strata was soooo delicious!! I modified the recipe according to some of the other members: I added cinnamon and sugar to the cream chesse then spead it on each slice of Pepperidge Farm Cinnamon and Raisin bread before cubing; added additional raisins; and increased the temperature to 350 degrees for 1 hour, the first half-hour covering with foil. It turned out absolutely perfect. It was not too sweet and the addition of maple syrup on the finished product was even more scrumptious! A real winner at our home.
This was very blah. Very similiar to bread pudding texture. I even used cinnamon raisin bread and extra cinnamon. We ate it with extra sugar and cream over it. I might make again, but with alterations.
Made this as a brunch gift and received rave reviews. Following other's suggestions, I: used Pepperidge Farm Cinnamon Raisin bread,spread the cream cheese before cubing, used whipping cream instead of half and half, added additional raisins, used only 6 eggs, added to the egg mixture-1/2 tsp. vanilla, 1/4 tsp. nutmeg, and 1/2 tsp. cinnamon. Also used Granny Smith apples. Wonderful dish!
my husband LOVED this, even though i will definitely change it up a bit next time. i used 2 large apples plus extra raisins, and only used 7 eggs and 1 3/4 cup milk due to previous reviews of it being "too soggy." it ended up too dry on top, though my hardworking husband didn't notice one bit. for the leftovers, i soaked them in more milk & egg & vanilla & rum overnight, adding a bit more cream cheese, and he went NUTS. he's already asking for it again! thank you for the recipe!
I used Pepperidge Farm vanilla swirl bread and a cup of blueberries instead of apples since they're in season. Made for a delicious blueberries and cream concoction. I bet this recipe would be a good base for all different types of fruit and bread.
If you're looking for a time saver....this is it!! Instead of chopped apple, I used about 3/4 of a can of apple pie filling, added a tablespoon of vanilla to the egg/cream mixture and then sprinkled cinnamon on top. I also baked it slightly longer and, since I'm from central NY, used only real maple syrup. This is excellent!
This was delicious. Because I'd read to cut the cream cheese in very small chuncks, I decided to warm it first and then actually MIX it with the cubed cinnamon bread. So, all the pieces were coated with cream cheese when I layered it on the bottom. That took care of the "problem." I did have to bake it a bit longer and it was still a little "mushy" to me, but everyone raved about it on Easter morning. And it was so nice to make it the night before and just pop it in the oven when I got up! No fuss that day!! VERY GOOD!!!
I made this for Christmas brunch and it turned out great. I used Pepperidge Farm Cinnamon Swirl bread. I mixed fat-free cream cheese with a tsp each of cinnamon and vanilla and spread the mixture on the bread before cubing it. I used 2 large rome apples and a generous sprinkle of raisins. I cut the butter to 4 Tbsp. and added 1 tsp each of cinnamon and vanilla and fat-free half and half to the egg mixture. I soaked the strata overnight the refrigerator and weighed it down with bags of beans as suggested. It was neither too soggy nor dry I forgot to add the syrup to the eggs so I poured 1/3 cup over the top before baking and that was fine. I look forward to making this again.
I made this for a baby shower brunch, and while I didn't try it, everyone raved about it (mommy-to-be, especially). I used french bread instead of raisin bread, so I added cinnamon and about 1/4 cup sugar and left out raisins. I used 7 medium sized eggs (didn't taste eggy at all, I was told). I microwaved the cream cheese for 15 seconds, added a drip of vanilla extract and 1/4 cup powdered sugar then spread it over the first layer of bread. I left it in the oven about 1 hour (I set the timer for 45, tuned the timer off when it went off, but forgot to take it out of the oven!) It was nicely cooked, however, very moist and slightly puffy. I drizzled a little syrup over the top after I took it out of the oven. No leftovers and have already forwarded the recipe to several guests.
Loved it, though I tweaked it a bit like other users. I added 2 heaping Tbsp brown sugar, 1 Tbsp vanilla and 1 tsp cinnamon to the cream cheese and mixed it really well, spread it on the bread, then cubed it. I cut the eggs to 6 instead of 8 and used 2 cups of apples instead of one. Dusted with powdered sugar after it baked and it came out Fantabulous. I make this every time it is my turn for breakfast at church.
This recipe is delicious as written. I accidently baked it at 350 for 45 minutes and it turned out perfectly. It was neither too soggy or too eggy. I prefer the pieces of cream cheese - it makes for a yummy bite! I used 2 medium sized granny smith apples & tossed in a few teaspoons of sugar & a few dashes of cinnamon. Vanilla would have been nice too. I also used Pepperidge Farms cinnamon raisin bread - I love the bread pudding like texture of this dish & drizzled it with real maple syrup! Maybe I will try the fat-free half & half - I don't know if it is worth the risk!
I made this for an office brunch: not a scrap left, and four people asked for the recipe. The only full-calorie ingredient I used was the butter (used fat-free half & half, neufchatel cheese, and Better 'n' Eggs egg substitute), and this came out great. I only soaked it for an hour and forty minutes, as that was all the time I had. I did weight the casserole with a bag of water, as someone suggested in an earlier review. I set the oven to 375 degrees, then set it back to 350 when I put the casserole in the oven. I plan to make another this weekend for my family!
Easy to make and great "do-ahead" for company and holiday mornings. Careful with what kind of apples you use...it can make a BIG difference. If you have a Trader Joe's near you, use the cinammon raisin bread from there. It was great! I added some cinammon. As I was making another casserole, I baked at 350 for nearly one hour. I thought it was perfect...not too soggy and nicely brown/crispy on top. Not real sweet which my husband lies. I added more maple syrup as did others. Everybody loved it.
This Strata was easy and delicious. Based on advice from earlier reviews, I increased the temperature to 350, but it still took more than 45 minutes to cook. I baked it until it had puffed up and started to brown on the tops and edges. This baked it to the right consistency for me. I don't like a soggy interior. Also, I only used 4 oz of cream cheese. As I was putting the cream cheese in the casserole, it seemed that I had enough when I had used only half the package. I think for my taste it was the right decision. There was just enough cream cheese to make it creamy and to offset the apples and sweetness of the bread, but not so much that it overwhelmed the other flavors and textures. My family really enjoyed the dish.
It was a hit at the office! It takes a while to cube the bread, so I left the slices whole on the bottom to save some time.
This is a tradition in our home for close to ten years. I make this every Christmas Eve, so that when we wake up Christmas morning, I pop this in the oven, and by the time the presents are done, breakfast is ready (or close enough!). The only changes I have made over the years is that, it's Christmas, I use heavy cream!! We skip all raisins, (DH, not a super fan) and we ADD cooked, crumbled, maple sausage. SO YUMMY.
I made this for Christmas Eve morning brunch and it was a bit hit with my crowd. I did make the following changes and it turned out perfect: used 6 eggs instead of 8, only 2 cups of half-and-half, 2 medium sized Granny Smith apples sprinkled with cinnamon and suger after layering them, and spread the cream cheese (softened) on the bread before cubing it. I did mix it up the night before, but made sure that I really pushed the all the bread down under the plastic wrap so that all of the bread got some of the batter on it before putting it in the refrigerator. In the morning, I cooked it at 350 degrees for 45 minutes. Everyone loved it, including my sister's picky boyfriend, and my boyfriend even had 2 helpings (he's not a big eater normally). We paired it with a potato casserole that my boyfriend's brother and wife brought and bacon and had plenty for our crowd of 6 adults and 6 kids. This would also be a good base for other kinds of fruit when in season. Some we came up with were blueberries, peaches, and pears.
What a delicious dish! After reading the reviews, I melted the cream cheese in the microwave, and tossed it with the first layer of bread cubes, so that everything was coated. I didn't have raisins, so I added some dried cranberries that I had on hand, and sprinkled the top with cinnamon and sugar. I baked it for an hour and a half, which was perfect. I will definitely be making this again.
Based on other reviews, I made the following changes: Used a can of apple pie filling instead of dicing and peeling my own apples, added a couple capfuls of vanilla, and upped the temperature to 350, keeping it covered with aluminum foil until just the last 20 minutes or so. I also used Neufchatel in place of regular cream cheese. It baked beautifully. The top was golden and the texture was perfect - fluffy and soft-chewy, but cooked through and not too soft. This was very delicious and the preparation could not have been simpler. I will definitely make this again. I didn't give it a full five stars, because I do wish there were a little something to contrast with so much sweetness. I had also made a make-ahead breakfast casserole to which we added bacon, and I couldn't help but think I wish I'd thrown a teaspoon of brown sugar in the pan with the bacon and then added that to this instead of to the other pan. That little bit of salt from the bacon could have been just the thing. I'm going to make this again and will try that.
This was really great! Only adjustment I did was to mix 1 tsp. sugar with 1 tsp. cinnamon and sprinkle on top before baking. Made a delicious crust on top!
I covered overnight with Saran wrap, placed a dish on top and then a heavy can. Made the bread absorb all the liquid. I would add a little cinnamon sugar to the apples to sweeten it a little. Definitely need syrup. Will make again.
I first had this at a friend's brunch - was absolutely yummy so I made it for myself later. Peapod didn't bring the raisin bread, so I used the multigrain bread I had in my fridge, plus extra cinnamon and raisins. It turned out lovely - I think the nuts in the multigrain bread were a good addition. And it lasted in the fridge very well for a few days of yummy leftovers.
This was delicious - I made it New Year's morning for our overnight guests. I followed another suggestion and used fat-free 1/2 and 1/2 - it went undetected. I would suggest dicing the cream cheese into small pieces - it doesn't melt and my son complained that he got a mouthful of cream cheese. I would definitely make this again.
My family loved this. I followed other people's advice and used only 6 eggs and added cinnamon, nutmeg, and vanilla, only I added mine to the egg mixture instead of the cream cheese. When I make this again, I will not dice the bread; I'll arrange whole pieces so that it's more like french toast. I'll also spread the cream cheese on the bread like others have suggested because cream cheese doesn't really dice and trying to get it in small dollops was a pain.
I made this for our church's Easter breakfast. It looked so yummy and had such good reviews that I didn't try it out first. It was a HUGE hit and I enjoyed making something new. We didn't get to eat it for about an hour after I took it out of the oven (it hung out in my Pyrex carrier), and I did not take extra maple syrup. It did not need it (probably because of the pie filling sweetening it up) but when I make it at home I will drizzle on more because you really can't have too much real maple syrup! Based on other reviews (and my being too tired to face peeling and dicing apples) I did substitute the can of apple pie filling for the diced apples. I also added a couple of handfuls of Craisins. I also heeded the advice to up the temp to 350 and baked for 50 minutes. I also used a few bags of beans to weigh it down as it soaked overnight. The strata puffs up A LOT, so be sure to use a large enough baking dish - not all 9x13 baking dishes are created equal. It will settle back down as it sits - after 5 minutes I was able to put the lid of my carrier on it with no problem. Thanks for such a wonderful recipe!
We loved this breakfast treat. I cut it back to make for only six people. I used heavy cream since I had it on-hand and cut it back 1/4 cup. Will make it again and again.
I have made this recipe several times. The first exactly per recipe. Since then, we have opted to eliminate the apples, and top it with chopped pecans before baking - then drizzle generously with caramel sauce (the kind you buy for ice cream) when it comes out of the oven! YUMMM - Carmel Pecan French Toast Strata!
Fabulous recipe, though a bit basic and after reading through previous users' reviews I made some tweaks per their suggestions as follows: Cream Cheese - I spread on bread prior to cubing. Time consuming to cut up bread with cream cheese but worth it as I don't like chunks of cream cheese as was suggested by the original recipe. Eggs - I used 8. Will use 6 next time. Spices - I added 1 tsp cinnamon and 1 tsp nutmeg, and .25 tsp cloves. I sprinkled a bit of brown sugar over the apples as well since some users suggested it wasn't sweet enough. Apples - I opted for 1 large can of apple pie filling but felt I could have used 2 cans, though next time I will use 1 can apple pie filling and maybe 2 medium fresh apples for a bit of "crunch". Baking temp/time - Per users' reviews, I baked uncovered at 350 degrees for 60 minutes. Perfect! Not soggy in the least. Refrigerates well, and tastes even better the next morning in my husband's opinion ;-) I think that if you are a real cook you will love it. For those who said it was bland or soggy, my thoughts are that they are beginner or amatuer cooks bc this was my first time making it and I am by no means a professional chef and it was super easy to prep Christmas Eve, and even easier to pop in the oven the next morning for Christmas breakfast. Perfect timing - pop in before presents and voila! Complete breakfast is ready by the time the gifts are unwrapped and GREAT when you are feeding a large crowd! Happy cooking my friend ;-)
I made this for Easter breakfast, and I so wanted to like it, unfortunately it was very bland. Might try making it again and adding more cinnamon etc...
We enjoyed this so much and so did our out of town company. I used Trader Joe's cinnamon swirl bread as I do not care for raisins. Also made half a recipe using 2 eggs and egg substitute for 2 eggs. Also used peaches, fat free cream cheese and 1% milk for much less grams of fat and it tasted just wonderful. The house smelled so good when it was cooking.
Huge hit! I added dried cranberries instead of raisins and used less eggs like some other reviews suggested. I didn't peel the apples one of the times I've made it, and it still was good.
This has been a crowd pleaser whenever I bring it to a brunch. Modifications- I beat the cream cheese w/ a hand mixer, add in 2tsp of vanilla extract and a tsp of cinnamon. I also use whole slices of bread and I spread the cream cheese mix on top of each slice as a previous reviewer said. I use the Cinnibon bread and golden raisins, it's amazing
Wow what a good recipe, I did do it with slices and spread the cream cheese which I added some sugar and cinn. more like just french toast. I also added some apple pie spice to apples ( I used 3 granny smith apples. Everyone just loved it. It is for sure a keeper, I can't wait to have company again so I can make it. Thanks
This was very easy and very yummy, I always follow the recipe exactly the first time I make something new and this turned out very good. Even better heated up the next day. Next time I want to try some of the advise from other's on adding sugar, cinnamon and vanilla, that sounded good too. Thanks for the recipe.
This was good. I made a couple changes. Added vanilla to the eggs, sprinkled cinnamon over apples, only used 6 eggs and reduced the half and half to 2 cups. I let it sit in the fridge for 3 hours prior to baking and I don't think it was too mushy.
Made this for a bridal shower brunch. Didn't change a thing. Everyone loved it and had so many requests for the recipe. Loved the fact it could be prepared the evening before and just put in the oven in the morning. This is a can't miss yummy brunch recipe.
This is soooo wonderful...but I have a question - Does anyone out there in allrecipes land know if this could be frozen before baking?
I plan on cooking this for tomorrow with the added suggestions of vanilla, etc. I wanted to make a suggestion to people who think this is too soggy. Prepare the strata the night before. Cover with plastic wrap. Your bread should be day-old (left out overnight to dry or dried in the oven). Put a couple of 1lb. bags of dried beans or rice in a ziptop bag and put them on top of the strata. Let sit in the fridge on a tray overnight. Your bread will soak up all of the moisture and your strata will not be soggy.
Excellent - Served for brunch along with Clark's Quiche, fresh fruit platter, croissants & banana nut bread - Everyone raved! Added 1/2 cup of raisins soaked in rum for additional flavor. Served with CT maple syrup - try this recipe, you won't be dissappointed!
This was so well received by my co workers! They all want the recipe, and I should have doubled it. My family smelled it cooking this morning and want me to make it for THEM! Really good....
This recipe was absolutely FANTASTIC! - And so easy to whip up the night before, put it in the oven while we got ready and take to a breakfast party.
The recipe is a little bland as written, but it's pretty easy to spruce it up. I added 1 teaspoon each of vanilla and cinnamon, 3/4 teaspoon of nutmeg and 1/4 teaspoon of cloves to the egg/cream mixture. I also used sugar-free syrup, half a package of neufchatel in place of a full package of cream cheese, and reduced the eggs from eight to six. I've had it with and without apples, and it's good both ways. Definitely bake a little longer/hotter than listed, or it may be pretty mushy in the middle. An hour at 350 was perfect for me. It's also *much* tastier the day *after* baking. It takes on a moister consistency, which some people might not like, but it gives the post-baking flavors a chance to meld together nicely.
Can I give this 10 stars?? AMAZING!
Boy, did I score the attaboys on this one. What I did different: Used lots more apples -- about 2.5 cups total. Added 1/2 cup golden raisins, and together with the increased apples, the amount of fruit seemed just right. There's just something about butter, warm fruit and maple syrup...Used a 1 lb loaf of "Cinnabon" brand bread. If you make this, you will forever be regarded as the world's best cook... And it is so EZ!!!
The recipe was a hit with Easter brunch at my home. The changes I made were; doubling the recipe (used 11x15x3 glass dish), on one loaf I spread cream cheese on the slices of Pepperidge Farm Cinn Raisin bread, the other loaf I did not, the 2nd pkg of cream cheese was chunked and put on top of the apple layer, I added 1Tbsp of vanilla to the liquids, I used 2 ups of 1% milk (rather than 1/2 and 1/2) and 2 cans of apple pie filling carefully layered (rather than the work of peeling and coring fresh apples). It was covered with saran wrap and soaked overnight (didn't need to weigh it down). baked at 350 for 1 hr then kept in warming oven til serving. Next time I will spread the cream cheese on all of the bread...chunks were not the favorite. One 4x4 slice was enough for each person.
I made this for breakfast the other day and it was DELICIOUS!!! Who knew all those ingredients combined could make such a great dish! I did add extra raisins because I just love them and really didn't need to add much syrup because it is pretty sweet by itself. The only thing I would change next time is to cut the cream cheese into even smaller pieces. Mine were a bit big, but it was still really good! Thanks for sharing this awesome recipe! :)
This was so easy and it came out great! I used fat free half and half and it worked well.
I made this today for brunch and it was wonderful. Although I did make some changes to make it a little lower in the fat area. I only used 7 eggs and 1 1/2 cups of milk instead of half and half. Like others, I also softened the cream cheese and spread it on the bread, using only 6 oz. of light cream cheese, 2 cups of apples through in some raisins and sprinkled the top with cinnamon and sugar. It was absolutely fabulous. Will definitely be a family favorite.
I have made this twice and it is excellent. I have always made it the morning I was baking it, never refrigerating it for any length of time.It has still come out wonderfully. The only things I do differently are to : bake it longer and sprinkle the top with cinnamon sugar. I dont melt the cream like some other reviewers and I still thought it was great. Definitely "company worthy!"
Really good, i hate raisins so it was just apple french toast. my cousins loved it more that i did.
My kids loved this. To make it more heart healthy I used 1 1/2 cups lowfat milk and 1 cup fat-free half and half. I am not a huge cream cheese fan so I cut the amount of cream cheese in half. Took the advise of other reviews and cut the eggs down to 6. Definitely worth making again. Very easy for kids to help too.
Trust me, you will not be disappointed. I was worried when I saw some of the reviews. I added the apple pie filling and vanilla as suggested, not as much creme cheese, and left the rest as is. It is delish. The staff at my school loved it, and the whole thing was gone in a matter of minutes. I will use this recipe again. Thank you.
Every Fall a group of women from ages 30+ to 60+ go away to the White Mountains of New Hampshire for a weekend away. A couple are married, a few divorced and one never married. The number varies from 8 - 10. This year there 8 of us, 2 of us were in charge of Sunday breakfast and I tried this recipe for the first time. It was wonderful! Everyone loved it. I definately will use it again.
This was a hit at my Easter brunch. Made some simple changes, added enough apples to cover the pan, used the whole slice of bread instead of cubes, added a tsp of vanilla extract to the egg mix.
As written, this was a gooey mess. We ate off the top, but the rest went to the chickens.
I was very dissapointed. I had high hopes for this Strata. I love the idea that you can prepare this beforehand. But the taste was bland (even though I added cinnamon to coat the apples). The texture was very mushy. THe raisins ended up tasting odd and the cream cheese didn't do anything. Too bad...it really sounded good.
Very easy to make, very rich. I substituted low-fat cream cheese, and whole milk just to make myself feel better for fat content and it was still great. The kids were a little reluctant because of the appearance, but after some coaxing enjoyed it.
I made this for a family reunion and used cinnamon bread (my sister hates raisins:)). I added 2 eggs to the recipe and it set very well. Texture was great and the kids loved it - as did the adults - it is rich so if i make it again i will cut down on the cream cheeses. I used fat free half and half which worked beautifully.
I made this as a Mother's Day brunch, and it turned out fantastic! I didn't have cinnamon raisin bread on hand, so I just used white sandwhich bread. Like other reviewers mentioned, I spread the bread with the cream cheese (which I had mixed with a tsp of vanilla, some cinnamon and allspice) and laid the slices in the casserole dish instead of cubing the bread and sprinkling it with the cream cheese. I also doubled the amount of apples, and coated them with a little cinnamon and sugar before adding them. I followed the rest of the recipe to the "T," and we all loved it! My mom said it was the best part of her Mother's Day...definitely a keeper!
I made this for a family brunch and everyone loved it! I made a few changes based on other reviewers suggestions. I used Pepperidge Farm Cinnamon bread and spread the cream cheese on each slice before cutting up the bread. I reduced the eggs to 6, the half and half to 2 cups, added a dash of nutmeg, tsp vanilla, little extra cinnamon, and baked at 350 for 50 minutes. It turned out wonderful!
I've made this twice now (thought maybe I did something wrong the first time since it was so highly rated) and it's pretty good, but I won't make it again. The second time I made this it was for my daughter's sleepover crowd, and they didn't really care for it either. Tasted better after it cooled longer (30-45 minutes). I drizzled a LOT more than 1/4 c. real maple syrup over top of strata (I basically drowned my slice in syrup) & that improved the flavor also (duh!)
YUM, was great. I spread cream cheese on bread, then cut into cubes. Used 6 eggs, 2 apples, extra raisins and about 1.5 cup half and half, also added cinnamon and vanilla extract to the egg mixture. Took it to work and it was devoured!
Had this for Christmas morning brunch. Everyone loved it. I did use an Italian bread w/ raisins, dried cranberries and almonds. The texture of the almonds added something extra that we really enjoyed alot.
Delicious. Since I only have a 5/13 inch baking dish and I used the quantities given, I made two and only had enough apple for one of them. I wonder had I made just one dish, would the apple be enough? I melted the cream cheese and mixed it up with the other ingredients, instead of putting it in in dollops. I also increased the cooking time as per a reviewer's advice, but it came out a bit overcooked, so the 45 min in the oven should be enough.
A few changes: 6 eggs, 2 cups whole milk, honey instead of maple syrup. Turned out firm and not runny. Very tasty.
rave reviews from everyone at my brunch and they are still talking about it! the only change I made was to put crean cheese on the toast before cubing it and it was perfect and so easy b/c I made it the night before-perfect!
This was a hit for the family on New Years Day. We had a group of ten and it fed them all. I wish I would have followed the advice of several other writers and added additional raisins. I substituted Tofutti for the cream cheese and used unsweetened almond milk instead of the half-and-half cream. We have a couple of boys that can't have milk protein.
Easy to make, went over very well with my family. I will do this again.
My family and I enjoyed the original recipe, but I like to add the extra raisins as well as a sprinkling of nutmeg, allspice, ground cloves, and extra cinnamon, and I am generous with the apple. I think it works best with a good quality bread that isn't too sugary.
DELISH! Went super fast! Highly recommend!
This tastes wonderful! I made it for a baby shower and everyone loved it. It tastes real good with maple syrup, but it really has the taste and texture of a bread pudding. If you want a french toast texture, this is not it. But, don't let that stop you from making this, because it really is yummy.
Excellent recipe just the way it is. Don't even need additional syrup on it.
Maybe its personal taste, but I didn't care for it at all. I don't like the soggy bread texture and like others said, it didn't end up having any flavor. The apples were the only good part. This is the first time for me that a high rated recipe on allrecipes.com didn't turn out delicious. What a disappointment :(
I followed the recipe exactly except for cooking it 10 min. more than it said. This is the second time I've made it and everyone loves it!
I over cooked a apple cake that came out dry, I did not want to waste it as the flavor was real good. I made this strada with the cake instead of bread and since it was already frosted with cream cheese frosting I did not have to add that either. Came out AWESOME..... Mix it up with what you have on hand. Leftover banana bread would be good, going to try that next.
Quite a hit with guests! It took some time, but I spread each slice of bread with cream cheese then broke it up. Seriously delicious!
This is a really yummy recipe, I made it almost to the tee of the recipe. Instead of dicing the cream cheese I did slabs and tried to cover as much area as possible. My suggestion for the cream cheese is to freeze it so that it is firm before cutting and then dice it for a more even spread. It doesn't have to be frozen solid but just enough to make it easier to manage and use a very sharp knife. I sprinkled brown sugar, cinnamon and about 1 1/2 oz. of raisins on the apples, then a little more brown sugar on top on the last layer of bread. After 45 mins of baking I popped under the broiler for a couple mins (watch closely!) to crisp up the top and dry out a bit more as it was still a tad too wet. Delicioso!
I made this for our church brunch and it was a total hit! I took some of the previous reviewers suggestions and added cinnamon, nutmeg and vanilla. Instead of spreading the cream cheese on the bread, I whipped the cream cheese with vanilla then added the egg and half & half. I completely forgot to add the butter, but it didn't really need it. My hubby and picky kids loved it! Will definitely make this again.
Everyone that I've made this for absolutely loves this dish! I love apples so will I probably add more next time I make this, but the taste was great!
Thanks for the recipe AND all the hints! This was the HIT at the office! I followed quite a few of the variations: apple pie filling & sprinkling it w/ sugar & cinnamon; reducing it to 6 eggs; spreading cream cheese on the bread (I used whipped - it was so much easier to spread!); baking it for 1 hour @ 350 degrees; adding 1 tsp. vanilla to egg/cream mix; 1 cup half & half. I used Cinnabon Swirl bread, didn't include the raisins & didn't soak it overnight. It turned out PERFECTLY!
I made this for a holiday brunch and it was a big hit. If I make it again, I will follow the suggestion of whipping the cream cheese, as I found the chunks of it a little unappealing. I also would add additional raisins and dried cranberries.
I made this with a few of the suggested changes and my guys ate it up! I spread the bread with soft cream cheese before cubing, eliminated the extra raisins, and added sugar and cinnamon on top. It soaked in the fridge overnight. I baked it at 350 degrees for 45 minutes and it puffed up and browned beautifully. I think I'll use 6 eggs instead of 8 next time though because it seemed a little eggy to me but still so good! Definitely a keeper.
Everyone loved this, I took the advise of others and did add some vanilla. I also whisked the cream cheese into the egg mixture so that it wasn't big chunks in the strata.
very good. Cooked much longer
Was good, but a bit bland. Will try it again with cinnamon swirl bread and fewer raisins but add pecans on top. Might try adding a splash of rum and serve it for dessert. Great potential!
I made this for Mother's Day brunch and it was a big hit with everyone! After reading previous comments, I altered the recipe slightly, but think we would have enjoyed it if I had made it just as directed. I sliced the apples instead of dicing, using 2 cups instead of 1; I added raisins to the middle layers and the top and sprinkled brown sugar on top of the apples. I also served it with homemade syrup. Delicious!
Good recipe, however I found that cooking time should be increased by about 30 mins otherwise the strata comes out soggy and make sure the caserole pan is NOT covered - it needs to breath as it cooks... A couple of changes I made was: substituted Store brand cinnamon-Raisin bagels instead of the raisin bread - the texture holds together better, added about a tablespoon of cinnamon and a cup of raisins to the middle layer. Enjoy