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!
Was this review helpful?
6 users found this review helpful
I made this for our church's Easter breakfast. It looked so yummy and had such good reviews...