Contributed by: Wendy Barnick of Mora, MN.
2 c. packed brown sugar
½ c. butter, cubed
¼ c. light corn syrup
3 large apples, peeled and chopped
2 T. lemon juice
1 T. sugar
1 tsp. apple pie spice
1 loaf (1 pound) cinnamon bread
½ c. chopped pecans
10 eggs
1 c. milk
1 tsp. salt
1 tsp. vanilla extract
In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes or until thickened. Set aside.
In a small bowl, combine apples, lemon juice, sugar and pie spice. Arrange half the bread slices in a greased 9x13-inch pan. Spoon apples over bread, drizzle with half the caramel sauce. Sprinkle with pecans; top with remaining bread.
In a large bowl, combine eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce.
Remove strata from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
In a small microwave-safe dish, microwave reserved sauce, uncovered, for 1-2
minutes or until heated through. Drizzle over strata. Yields 12 servings.
