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Serves: 12 / Difficulty Level: 4

Recipe Source: Grandma Dee
Where To Cook: stove & oven

Ingredients:

• 2 cups packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup corn syrup
• 3 large apples, peeled and chopped
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 dash nutmeg
• 1 loaf (1 pound) day-old cinnamon bread
• 1/2 cup chopped pecans
• 10 eggs
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon vanilla extract

Directions:

Caramel Sauce: In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Set aside.

In a small bowl, combine apples, lemon juice, sugar, cinnamon and nutmeg.
Arrange half of the bread slices in a greased 13x9 baking dish. Spoon apples over bread; drizzle with half of the caramel sauce. Sprinkle with pecans; top with remaining bread.

In a large bowl, combine the eggs, milk, salt and vanilla; pour over top; cover and refrigerate overnight.

Cover and refrigerate remaining caramel sauce. 

 

Remove strata from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350° for 50 to 55 minutes or until a knife inserted near the center comes out clean.

Let stand for 10 minutes before cutting.

Serving Information:

In a small sauce pan heat on low the reserved sauce, uncovered, until heated through. Drizzle over strata.