Apple Sausage Raisin Strata
Sweet and savory come together beautifully in this Apple Sausage Raisin Strata, a comforting baked dish perfect for breakfast, brunch, or even dinner. Tender chunks of Italian sausage and sautéed apples mingle with sweet, juicy raisins and cubes of day-old bread, all soaked in a rich custard infused with maple syrup, cinnamon, and nutmeg. A layer of melted cheddar cheese crowns the dish, offering a perfect balance of salty and sweet flavors. Whether baked immediately or prepared the night before for effortless morning hosting, this strata is a crowd-pleasing centerpiece for any gathering. Add this make-ahead breakfast casserole to your recipe rotation for a hearty, satisfying meal with a playful touch of sweetness!
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 2 tablespoons Unsalted butter
- 2 medium Apples (peeled, cored, and diced)
- 0.5 cup Raisins
- 6 cups Day-old bread (cut into 1-inch cubes)
- 8 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 tablespoons Maple syrup
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Cheddar cheese (shredded)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
In a large skillet, cook the Italian sausage over medium heat until browned and cooked through, breaking it up into small chunks. Drain any excess fat and set aside.
In the same skillet, melt the butter and sauté the diced apples until softened, about 5 minutes. Stir in the raisins and cook for an additional 1-2 minutes. Set aside.
Spread the cubed bread evenly in the greased baking dish. Top with the cooked sausage, sautéed apples, and raisins.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, cinnamon, nutmeg, and salt until well combined.
Pour the egg mixture evenly over the bread, sausage, and apple mixture in the baking dish. Gently press down on the bread to ensure it absorbs the egg mixture.
Sprinkle the shredded cheddar cheese evenly over the top of the strata.
Cover the dish with aluminum foil and let it rest for at least 20 minutes to allow the bread to fully absorb the liquid. Alternatively, you can refrigerate it overnight for baking the next morning.
Bake the strata covered for 30 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the strata is set in the middle.
Let the strata cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 1656 mg | 72% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 23.7 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 336 mg | 26% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
