Caramel Apple Strata

This makes a great autumn breakfast or brunch entree that puts an unexpected twist on a classic strata.


12 servings


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 granulated (white) sugar
1 teaspoon apple pie spice
1 (1 pound) loaf day-old cinnamon bread
1/2 cup chopped pecans
10 eggs
1 cup 2% milk
1 teaspoon salt
1 teaspoon vanilla extract


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

In a small bowl, combine apples, lemon juice, sugar and pie spice. Arrange half the bread slices in a greased 13 x 9-inch baking dish. Spoon apples over bread; drizzle with half the caramel sauce. Sprinkle with pecans; top with remaining bread.

In a large bowl, combine eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce.

Remove strata from refrigerator 30 minutes before baking. Preheat oven to 350°F (177°C).

Bake, uncovered, 50 to 55 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting.

In a small microwave-safe dish, microwave reserved sauce, uncovered, 1 to 2 minutes or until heated through. Drizzle over strata.

Estimated Time

Preparation Time: 20 minutes
Chill Time: 8 hours
Bake Time: 55 minutes
Stand Time: 30 minutes + 10 minutes

Nutritional Information

Amount per serving (with 1 tablespoon sauce): Calories 462, Fat 19 g (Saturated Fat 7 g), Cholesterol 198 mg, Sodium 472 mg, Carbohydrate 67 g, Fiber 4 g, Protein 10 g.

Recipe Courtesy Of

Kelly Boe, Whiteland, Indiana

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