Shelly's Recipe

CINNAMON ROLL STRATA WITH APPLES AND PECANS

Category: Breakfast Casseroles

4 cups cubed (about 1-inch pieces) cinnamon rolls
2 tbsp butter
2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
2 tbsp 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 confectioners sugar
Warm maple syrup

Preheat oven to 300. Spread cinnamon roll cubes on a baking sheet and toast for 30 minutes. Remove from oven and cool.

In heavy skillet, heat butter over medium heat until hot. 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.

Spray 13x9 inch baking pan with nonstick cooking spray or grease lightly with melted butter. Spread toasted cinnamon roll cubes in the bottom of the pan, followed by apples and raisins.

Whisk together eggs, milk, salt, 1 tsp cinnamon and 1/4 tsp nutmeg. Pour over ingredients in pan, cover and refrigerate overnight.

Toast pecans at 350 for 5 to 10 minutes or until golden; do not over brown. Chop coarsely. Remove strata from refrigerator 45 minutes before baking. Uncover and sprinkle with pecans. Bake for 35 minutes or until set in the middle. Sprinkle top with confectioners sugar and serve with warm maple syrup.