Recipe: Cinnamon Toast Strata with Maple Apple Topping

CINNAMON TOAST STRATA WITH MAPLE APPLE TOPPING

1/4 cup butter, softened
4 tbsp. granulated sugar, divided use
1 tsp. ground cinnamon, divided use
10 slices square egg bread (challah), crusts trimmed
1 1/2 cups milk
4 eggs
1 tbsp. granulated sugar mixed with 1/2 tsp. ground cinnamon
Maple Apple Topping (recipe follows)

In small bowl, mix together butter, 3 tablespoons sugar and 1/2 teaspoon cinnamon. Spread on 5 of the bread slices; top with remaining slices. Cut diagonally into quarters to make triangles.

Arrange triangles, longest side down, overlapping and curving, around edge of greased 11x7-inch baking dish, curving slightly to fit; arrange remaining triangles in center.

Whisk milk with eggs until blended; pour evenly over triangles in dish. Combine the remaining 1 tablespoon sugar with the remaining 1/2 teaspoon cinnamon. Sprinkle over the top. (Can be prepared in advance to this point, covered and refrigerated up to 12 hours.)

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Let stand at room temperature for 30 minutes.

Bake uncovered about 45 minutes, or until puffed and golden. Let stand on rack for 10 minutes.

MAPLE APPLE TOPPING

2/3 cup maple syrup
1/2 cup orange juice
1/4 cup packed brown sugar
2 tbsp. butter (optional)
5 tart apples, peeled, cored and thinly sliced
2/3 cup raisins
1 tbsp. cornstarch

Meanwhile, in skillet, whisk together maple syrup, orange juice and sugar; bring to boil over medium-high heat. Add butter (if using). Boil for 1 minute.

Add apples and raisins, cover and cook, stirring once, for 5 minutes or until apples are tender.

Dissolve cornstarch in 1 tbsp. water; add to skillet and cook, stirring constantly, for 1 minute or until thickened.

Serve warm over strata.

Makes 6 servings
Source: Canadian Living Cooks Step by Step by by Daphna Rabinovitch and Canadian Living magazine