Apple Raisin French Toast Strata Recipe - Allrecipes.com
Apple Raisin French Toast Strata Recipe
  • READY IN 3+ hrs

Apple Raisin French Toast Strata

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 3 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 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!!

 
Most Helpful Critical Review
Jun 17, 2005

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. :)

 
Aug 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!

 
Dec 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.

 
Oct 12, 2006

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.

 
Sep 29, 2012

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!!

 
Dec 24, 2003

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.

 
Jul 17, 2005

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!

 

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Nutrition

  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 195 mg
  • 65%
  • Fat
  • 23.1 g
  • 35%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 310 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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