Cinnamon Raisin Strata Recipe
Cinnamon Raisin Strata Recipe photo by Taste of Home

Cinnamon Raisin Strata Recipe

Publisher Photo
This delightful dish, made with day-old raisin bread, is full of cinnamon flavor. “I like to serve it for brunch with sliced bacon and a fruit compote,” writes Barbara Tritch of Hope, Idaho.
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup butter, softened
  • 3 tablespoons ground cinnamon
  • 8 slices day-old raisin bread
  • 4 tablespoons brown sugar, divided
  • 6 eggs, lightly beaten
  • 1-1/2 cups 2% milk
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Additional maple syrup

Nutritional Facts

1 piece (calculated without additional syrup) equals 500 calories, 22 g fat (11 g saturated fat), 354 mg cholesterol, 379 mg sodium, 63 g carbohydrate, 7 g fiber, 19 g protein.

Directions

  1. In a small bowl, combine butter and cinnamon; spread over one side of each slice of bread. Place four slices, buttered side up, in a greased 8-in.-square baking dish (trim to fit if necessary). Sprinkle with 2 tablespoons brown sugar. Repeat with remaining bread and brown sugar.
  2. In a large bowl, whisk eggs, milk, syrup and vanilla; pour over bread. Cover and refrigerate overnight.
  3. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-50 minutes or until a knife inserted near the center comes out clean. Serve with additional syrup. Yield: 4 servings.
Originally published as Cinnamon Raisin Strata in Taste of Home August/September 2006, p57

Nutritional Facts

1 piece (calculated without additional syrup) equals 500 calories, 22 g fat (11 g saturated fat), 354 mg cholesterol, 379 mg sodium, 63 g carbohydrate, 7 g fiber, 19 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Cinnamon Raisin Strata

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 18, 2014

I serve this weekly on Friday at the BED & BREAKFAST where I work 36 weeks a year, and everyone ''RAVES'' over it and wants the Recipe Sous Chef Abby Normal

MY REVIEW
Reviewed Dec. 14, 2013

I use cinnamon raisin swirl bread cut into cubes (crusts removed). I use half and half instead of milk and pure maple syrup - not the thin, imitation stuff. Delicious!!!!!! Before I retired and we had "pig out days" at work, I was always asked to bring this.

MY REVIEW
Reviewed Nov. 12, 2012

Very good. But instead of baking it I put it in a skillet and cook it like French toast.

MY REVIEW
Reviewed Apr. 17, 2011

I have not made this strata but have made several others and found that you need to use either full fat milk or cream for them to turn out right. If you use 2% or skim they are soggy and don't set up right. I like the idea of putting a layer of cream cheese. This is not a breakfast for anyone counting calories for sure.

MY REVIEW
Reviewed Jan. 8, 2011

Alright this was excellent! But I made quite a few changes. I greased the pan, I only used 2 Tablespoons butter and 1 Tablespoon ground cinnamon. Then I used regular bread and then just sprinkled raisins in between the slices of bread. The last change I made was I only used 2 Tablespoons brown sugar.

It is takes just like french toast, but much easier, because it is baked! I was very happy with the results!!

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