These are my favorite cookies I have ever made and everyone who has tasted them loves them! The cinnamon really adds a lot without being overpowering. I leave the chocolate chips out just because I am not a fan and thought it sounded like a little too much chocolate. It is a very very stiff dough, so make sure your mixer is up to it. Otherwise, pure heaven!

Reviewed On: Jul. 28, 2008

Made this for a wedding brunch I catered recently. It was a huge hit with everyone and is extremely easy to put together. Depending on the size bread you use, however, you may need more than the number of pans indicated. I doubled the recipe and ended up using about 6 pans. I was worried the bread would not be coated enough but it baked up light and fluffy and every piece tasted fantastic. The syrup is VERY sweet. A little goes a long way!

Reviewed On: Jul. 28, 2008

I doubled this recipe recently for a wedding brunch I catered. I should have doubled that amount because it was a huge success! I used a pound of sausage and a pound of bacon and the scallions as the only veggies. It does take a while to set up completely in the middle but this is much better than other strata recipes I have used that have never set up correctly. I will definitely make this again and can't wait to try some different variations!

Reviewed On: Jul. 28, 2008