This is a good hearty breakfast or brunch dish that can be assembled the night before.
1 loaf cinnamon raisin bread, cubed
1 8 oz package cream cheese cut into cubes
1/2 Cup raisins (optional)
1 large apple, peeled and diced (approx 1 Cup)
2-1/2 Cups half-and-half or cream
8 Tbsp butter (1 stick), melted
1 tsp Ground Cinnamon
1 tsp Vanilla Extract
2 Tbsp Maple Sugar Powder
Coat a 9 x 13 in baking dish with cooking spray. Arrange half the cubed raisin bread in the bottom of the oiled dish. Dot the surface with the cream cheese, and top with the apples. Add extra raisins, if desired. Top with remaining cinnamon raisin bread.
In a large mixing bowl, whisk the eggs with the cream, melted butter, cinnamon and vanilla. Pour egg-cream mixture over the bread and apple mixture. Sprinkle surface of casserole with Maple Sugar Powder. Cover baking dish with plastic wrap, and press down so that all the bread cubes are saturated with the egg mixture. Refrigerate at least 2 hours, up to overnight.
Preheat oven to 325F. Remove strata from refrigerator while oven heats up. Uncover baking dish and bake for 45 min. Allow strata to stand for 10 min before serving.