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1
Spread cinnamon roll cubes on a baking sheet and toast in a preheated 300 degree oven 30 minutes.
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2
Remove from oven and cool.
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3
In heavy skillet, heat butter over medium heat until hot.
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4
Add apples, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
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5
Saute about 5 minutes, until tender and caramelized.
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6
Transfer to a plate and cool.
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7
Spray 9x13 inch baking pan with nonstick cooking spray or grease lightly with melted butter or margarine.
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8
Spread toasted cinnamon roll cubes in the bottom of the pan, followed by apples and raisins.
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9
Whisk together eggs, milk, salt, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg.
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10
Pour over ingredients in pan, cover and refrigerate overnight.
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11
Toast pecans in preheated 350F (180C) oven 5 to 10 minutes or until golden; do not over brown.
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12
Chop coarsely.
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13
Remove strata from refrigerator 45 minutes before baking.
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14
Uncover and sprinkle with pecans.
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15
Bake in preheated 350F (180C) oven about 35 minutes or until set in the middle.
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16
Sprinkle top with powdered sugar and serve with warm maple syrup.
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17
NOTE: Apple-pork link breakfast sausages can be added to this dish with good results.
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18
Place 1/2 pound sausage in skillet, cover with water and bring to a boil.
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19
Cook 10 minutes or until cooked through.
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20
Remove from water and cool.
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21
Slice thinly.
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22
Spoon over bread cubes before proceeding with the recipe.
