Tots....here's the recipe for the strata/bread pudding we were talking about in yesterday's thread....I haven't made it before.
1 1lb loaf cinnamon raisin bread, cut into 1" pieces
8 eggs - lightly beaten
2 cups milk
1/4 tsp salt
1/4 tsp almond extract
1 21oz can of apple pie filling
1/2 c slivered toasted almonds
Spread bread pieces in a greased 3qt rectangular casserole dish.
In a large bowl, whisk eggs, milk, salt, almond extract. Stir in pie filling and half of the almonds. Carefully pour over the bread in the baking dish. Press the bread down into the egg mixture with a wooden spoon to saturate. Sprinkle with remaining almonds. Cover and refrigerate for 2-24 hours.
To bake: preheat oven to 325. Bake uncovered for about 50 minutes or until knife inserted in center comes out clean. Let stand for 15 minutes. Sprinkle with cinnamon sugar or powdered sugar over top before serving.
Makes 8 servings.
I'm not an almond fan and would change the almond extract to vanilla and make it about a tsp or so, and add pecans or walnuts.
If doing it for dessert, I would make a thin sauce with butter, powdered sugar, cream, and either some butterscotch or cinnamon schnapps. Or take some caramel or butterscotch ice cream topping, heat it up, add some half and half or cream and you could add a bit of liquour if you wanted. Be a whole lot easier to take the ice cream toppings and just thin them.
