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French Toast Strata

French Toast Strata
2 votes, 5.00 avg. rating (92% score)
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Yield: 6 to 8.

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  • 2 tablespoons butter or margarine
  • 1 large cooking apple, peeled and coarsely chopped
  • 1/2 cup seedless raisins
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream, divided
  • 6 eggs
  • 1-1/2 cups milk
  • 1/4 cup maple syrup
  • half of a 1-pound loaf of French or Italian bread, cut into 1/2-inch-thick slices, slices halved


Melt the butter or margarine in a medium nonstick skillet over medium-high heat. Saute the apple until just softened, about 3 minutes, and remove from heat. Stir in the raisins, walnuts, sugar, cinnamon, nutmeg, and 1/2 cup sour cream.

In a medium bowl beat the eggs, milk, maple syrup, and remaining 1/2 cup sour cream. In a buttered 10-inch pie plate or 9-inch square baking dish, layer half the bread; spread apple-sour cream mixture over the bread and then layer with remaining bread. Pour egg-milk mixture over. Cover and chill in refrigerator for 2 to 24 hours.

Preheat oven to 325 degrees F. Bake strata in preheated oven 50 to 60 minutes, or until set and lightly browned. Let stand 10 minutes before cutting.

Updated Monday, March 24th, 2003

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2 Responses to French Toast Strata

  1. Carrie Kindt April 3, 2004 at 3:50 pm #

    This is a bit more like a bread pudding. A bigger baking pan should be used so there will be no over-flow. This is great to make ahead for company so it will free you up to visit.

  2. Anonymous November 15, 2004 at 8:59 pm #

    Surprisingly good, easy to make, and good for company.
    We had friends over, and with some crisp bacon it was great!

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