Oven: 350 degrees
Pan: 13 x 9 inches
Bake: 50-55 minutes
Yields: 12 servings
1 c. brown sugar (200 g)
1/2 c. butter, cubed (113 g)
1/2 c. half and half or heavy cream (121 g)
1 T. vanilla (13 g)
3 large apples, peeled and chopped
2 T. lemon juice (30 g)
1 T. sugar (12 g)
1 tsp. apple pie spice
1 loaf (1 pound) day old cinnamon bread - remove all crusts
1/2 c. chopped and toasted pecans (55 g)
10 large eggs
1 c. milk (244 g) or canned evaporated milk for a richer taste (252 g)
1 tsp. salt
1 tsp. vanilla (4 g)
In a small saucepan, combine the brown sugar, butter and cream. Bring this to a boil over medium heat, stirring constantly. Whisking gently cook until thickened about 7- 8 minutes. Remove from heat and let cool.
In a small bowl, combine the apples, lemon juice, sugar and the apple pie spice. Grease the 13 x 9 inch baking dish. Cut off the crusts of the cinnamon raisin bread. Arrange half of the sliced bread covering the whole bottom of the pan. You may have to cut some pieces to cover the whole bottom.
Spoon the chopped apples evenly over the bread. Drizzle half of the sauce over the apples and top with the 1/2 c. chopped and toasted pecans. Top with the remaining bread, cut to fit evenly.
In a large bowl, combine the eggs, milk, salt and vanilla. Pour over the top of the strata. Cover and refrigerate overnight. Also cover and refrigerate the remaining caramel sauce.
remove the strata from the refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for around 50-55 minutes or until a knife inserted in the enter comes out clean. Let cool for 10 minutes before cutting.
Microwave the reserved sauce for a few minutes and drizzle over the strata before serving.