Did you know that strata is Italian for layers? So you'll be happy to know that this "strata" is packed with delicious layers, so be ready to sink your teeth into cream cheese, cranberries, cinnamon and french bread.Make this recipe the night before to allow it to chill over night and then pop it into the oven for a rich and delicious brunch. Drizzle maple syrup to sweeten it up a bit more.
Find more recipes at www.culinary.net.
Watch video to learn how to make this delicious recipe!
What you'll need:
- French Bread
- 8 ounce cream cheese
- Dried cranberries
- Maple Syrup
- Ground cinnamon
In a greased 2-quart baking dish, tear off pieces from 1/2 of the French bread and put into dish.
Cut the creamcheese into slices and place over the bread pieces.
Sprinkle the dried cranberries over the creamcheese and bread pieces.
Top cranberries with remaining broken french bread pieces.
In a medium bowl, mix together eggs, milk and maple syrup.
Pour egg and milk mixture over bread and lightly press down the bread to saturate in the liquid mixture. Sprinkle with ground cinnamon.
Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 20 minutes. Full recipe instructions below.
- 8 cups French Bread (Crusty)
- 1 8 oz package of cream cheese
- 1/2 cup dried cranberries
- 6 eggs
- 2 ¼ cups milk
- 1/3 cup maple syrup
- ½ tsp ground cinnamon or nutmeg
- In a greased 2-quart rectangular baking dish, arrange half of the bread pieces, about 4 cups.
- Cut cream cheese into 8-10 slices and arrange over the bread chunks.
- Sprinkle cranberries over bread chunks.
- Top with remaining bread pieces (4 cups).
- In a medium bowl beat together eggs, milk and maple syrup.
- Pour over bread in dish.
- Sprinkle with ground cinnamon.
- Lightly press down with back of spoon or spatula to saturate bread with egg mixture.
- Cover and chill for up to 24 hours.
- Preheat oven to 350°F.
- Bake covered for 45 minutes.
- Uncover then bake for 20 minutes more.
- Let stand for 10 minutes before serving.
- Serve warm and topped with maple syrup, if desired.
(Family Features) You’ve probably heard the saying, “breakfast is the most important meal of the day.” Or perhaps you’ve said it yourself. The reality is – while a lot of people say that eating breakfast is important, not very many are actually doing it.
In fact, 93 percent of Americans agree that breakfast is the most important meal of the day, but less than half (44 percent) are eating it every day, according to the 2009 International Food Information Council Foundation’s Food & Health Survey.
If the morning rush in your house means grabbing a toaster pastry, a fast food meal, or – even worse – skipping breakfast, take heart. It’s easier than you think to refuel the body, energize the mind and have some family time around the breakfast table. Here are a few tips to get your family back on track:
- Make a Plan. Get everyone involved in planning breakfasts for the week. The more they participate, the more likely they are to eat it. Keep the plan posted where everyone can see it.
- Keep a breakfast-friendly kitchen. Make sure you always have a ready supply of milk, yogurt, whole grain breads and cereals, fruits, and plenty of proteins such as eggs and sausage. Store them where everyone can find them easily in the morning.
- Get prepped. Set out dishes and non-perishables on the table the night before. Some heartier breakfasts, such as the Weekend Brunch Casserole, can be prepped the night before, then heated up in just 15 minutes in the morning.
To get more ideas for a better breakfast, visit www.bobevans.com.
Watch video to see how to make this delicious recipe!
Weekend Brunch Casserole
- 1 8-ounce can refrigerated crescent dinner rolls
- 1 pound Bob Evans Original Recipe Sausage Roll
- 2 cups shredded mozzarella cheese
- 4 eggs, beaten
- 3/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
- Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
- Combine remaining ingredients in medium bowl until blended; pour over sausage.
- Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.