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Cinnamon Roll Strata With Apples and Pecans

4 cups cubed (about 1-inch pieces) cinnamon rolls
2 tablespoons butter or margarine
2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
2 tablespoons brown sugar
1-1/2 teaspoons cinnamon, divided
1/2 teaspoon nutmeg, divided
1/3 cup golden raisins
6 eggs
2 cups milk
1/4 teaspoon salt
1/2 cup pecan halves
2 teaspoons powdered sugar
Warm maple syrup

Spread cinnamon roll cubes on a baking sheet and toast in a preheated
300-degree oven 30 minutes. Remove from oven and cool.

In heavy skillet, heat butter over medium heat until hot. Add
apples, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
Saute about 5 minutes, until tender and caramelized. Transfer to
a plate and cool.

Spray 9-by-13-inch baking pan with nonstick cooking spray or grease
lightly with melted butter or margarine. Spread toasted cinnamon
roll cubes in the bottom of the pan, followed by apples and raisins.

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

Toast pecans in preheated 350-degree oven 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 in preheated 350-degree oven about
35 minutes or until set in the middle. Sprinkle top with powdered
sugar and serve with warm maple syrup.

Apple-pork link breakfast sausages can be added to this dish with
good results. Place 1/2 pound sausage in skillet, cover with water
and bring to a boil. Cook 10 minutes or until cooked through. Remove
from water and cool. Slice thinly. Spoon over bread cubes before
proceeding with the recipe.


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