CINNAMON ROLL, APPLE, PECAN STRATA

4 cups cubed cinnamon rolls
2 tblsp butter
2 green apples, peeled and diced in 1/2-inch pieces
2 tblsp brown sugar
1 1/2 tsp cinnamon, divided
1/2 tsp nutmeg, divided
1/3 cup golden raisins
6 eggs
2 cups milk
1/4 tsp salt
1/2 cup pecan halves
2 tsp powdered sugar

Spread cinnamon cubes on a baking sheet and place in a 300 degree F oven for 30 minutes. Remove from oven and cool.

In a heavy skillet, melt butter and add apples, brown sugar, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Saute about 5 minutes until tender and caramelized. Transfer to a plate and cool.

Butter a 9x13-inch baking dish, or spray with Pam. Spread the cinnamon cubes in the bottom; add apples and raisins.

Whisk together eggs, milk, salt and the rest of the cinnamon and nutmeg. Pour over the ingredients in the baking dish.

Place in the refrigerator overnight or until the liquid is absorbed. REMOVE FROM REFRIGERATOR 45 MINUTES BEFORE BAKING.

Heat oven to 350 degrees.

Toast pecans for about 10 minutes. Spread pecans on top of casserole.

Place casserole in oven and bake for approximately 35 minutes.

Serve with maple syrup.

Servings: 6