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Cinnamon Raisin Strata Recipe

Cinnamon Raisin Strata Recipe

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. YIELD: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

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.

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.

Reviews for Cinnamon Raisin Strata

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MY REVIEW
Reviewed Jan. 25, 2016

"I really liked this but my kids weren't a fan. I did cut down on the amount of cinnamon. I used Pepperidge Farm Cinnamon bread. It was much puffier than the picture showed. Maybe I did something wrong? Overall, this is a good solid easy recipe for breakfast!"

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!!"

MY REVIEW
Reviewed Dec. 4, 2010

"My family & friends love this recipe!"

MY REVIEW
Reviewed Aug. 10, 2010

"It smells delicious when baking. Next time I am going to single layer the ingredients and cut back on the cinnamon as the kids did not like the bottom layer. It was too soggy. They all liked the top crunchier layer. Maybe the bread we used was too thick and they puffed up. It was really pretty when it came out of the oven."

MY REVIEW
Reviewed Dec. 26, 2009

"I made this x-mas morning for my family. My kids did not like it. I would recommend using one less egg and one half cup less milk. The bottom layer was soggy and it tasted "eggy". Definitely a disappointment becuase it sounded and looked fantastic."

MY REVIEW
Reviewed Dec. 25, 2009

"I'll try this again, but will cut way back on the cinnamon next time I make it."

MY REVIEW
Reviewed Sep. 27, 2009

"RE: Cinnamom Raisin Strata

I have made this several times & every one loves it.
I love being able to assemble it the night before and pop it in the oven when we get up. I usually serve sausage links with it.
Jeanne, West Hills"

MY REVIEW
Reviewed Sep. 21, 2009

"Yum"

MY REVIEW
Reviewed Dec. 15, 2008

"Ii make this, but put cream cheese in between the layers of bread."

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