Apple Raisin French Toast Strata
This heavenly breakfast uses gluten free cinnamon raisin bread, a custard sauce made with maple syrup and cream, cream cheese and apple pie filling. Delightful for a holiday breakfast.
Ingredients
- 2 loaves Canyon Bakehouse gluten free cinnamon raisin bread cubed (remove crust) or your favorite GF bread
- 8 oz. pkg. cream cheese softened, cubed
- 20 oz. can apple pie filling
- 8 large eggs
- 2 1/2 cups half-and-half or cream
- 6 tbsp. unsalted butter melted (I used 3 tbsp.)
- 1/4 cup maple syrup
- raisins if desired
Instructions
- Coat a 9x13 inch baking dish with coconut oil 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 apple pie filling.
- If you like extra raisins, add them now.
- Top with remaining bread.
- 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.
- Preheat oven to 350°.
- Bake 45 minutes in the preheated oven.
- Let stand for 10 minutes before serving.
Notes
NOTE: You can also place everything in the baking dish, cover with plastic wrap, press bread down to soak, and refrigerate overnight.
NOTE: Serve with extra maple syrup ladled over top and raisins, if desired.
NOTE: Preparation time does not include time required to refrigerate casserole before baking.
Recipe source: adapted from All Recipes.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 423kcalCarbohydrates: 46gProtein: 8gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 201mgSodium: 242mgPotassium: 93mgFiber: 3gSugar: 26gVitamin A: 800IUVitamin C: 0.2mgCalcium: 130mgIron: 2mg
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