Autumn Fruit Strata with Apples, Pears, and Raisins

Source

Not Your Mother's Casseroles by Faith Durand

Ingredients

Display units in Metric

1		apple peeled, cored, and diced
1		pear cored and diced
²⁄₃	cup	raisins
	zest	and juice of 1 lemon
12-16	oz	loaf of crusty bread
5	large	eggs
2	cups	milk
¹⁄₄	cup	sugar
1	tsp	cinnamon
¹⁄₂	tsp	nutmeg
¹⁄₂	tsp	ginger
¹⁄₄	tsp	salt
		FOR THE CINNAMON SUGAR:
¹⁄₃	cup	sugar
1	Tbs	ground cinnamon

Preheat the oven to 350 degrees. Lightly grease the baking dish with butter or cooking spray.

In a large bowl, toss the diced apple and pear with the raisins and lemon juice. Cut the bread into 1-inch cubes and toss with the fruit.

Whisk the eggs in a medium-size bowl until thoroughly beaten, then whisk in the lemon zest, milk, sugar, cinnamon, nutmeg, ginger, and salt. Pour over the bread and fruit and mix. Pour the mixture into the prepared dish. (At this point the casserole can be covered and refrigerated overnight or for up to 24 hours.)

Make the cinnamon sugar by mixing the sugar with the cinnamon; sprinkle evenly over the top of the strata. Bake, uncovered, for 40-50 minutes, or until golden brown and fully set. Let cool for 10 minutes before serving.

Preheat the oven to 350 degrees. Lightly grease the baking dish with butter or cooking spray.
In a large bowl, toss the diced apple and pear with the raisins and lemon juice. Cut the bread into 1-inch cubes and toss with the fruit.
Whisk the eggs in a medium-size bowl until thoroughly beaten, then whisk in the lemon zest, milk, sugar, cinnamon, nutmeg, ginger, and salt. Pour over the bread and fruit and mix. Pour the mixture into the prepared dish. (At this point the casserole can be covered and refrigerated overnight or for up to 24 hours.)
Make the cinnamon sugar by mixing the sugar with the cinnamon; sprinkle evenly over the top of the strata. Bake, uncovered, for 40-50 minutes, or until golden brown and fully set. Let cool for 10 minutes before serving.
Recipe © 2010 by Faith Durand and used by permission of The Harvard Common Press

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