Cinnamon Roll Strata with Apples and Pecans

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cinnamon Roll Strata with Apples and Pecans
Categories: Breakfast, Breads
Yield: 6 servings

4 c Cubed (about 1-inch pieces)
-cinnamon rolls
2 tb Butter or margarine
2 Granny Smith apples, peeled,
-cored and cut into 1/2-inch
-dice
2 tb Brown sugar
1 1/2 ts Cinnamon, divided
1/2 ts Nutmeg, divided
1/3 c Golden raisins
6 Eggs
2 c Milk
1/4 ts Salt
1/2 c Pecan halves
2 ts Powdered sugar
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 9-by-13-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.

From: harvey@indyvax.iupui.edu (James Harvey)

Date: 4 Nov 96 20:26:30 -0500

MMMMM