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Cinnamon Roll Strata with Apples & Hazelnuts

Source of Recipe


The Seattle Times






List of Ingredients



• 4 cups cubed (about 1-inch pieces) cinnamon rolls
  
• 2 Tbsp butter or margarine
  
• 2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
  
• 2 Tbsp brown sugar
  
• 1-1/2 tsp cinnamon, divided
  
• 1/2 tsp nutmeg, divided
  
• 1/3 cup golden raisins
  
• 6 eggs
  
• 2 cups lowfat milk
  
• 1/4 tsp salt
  
• 1/2 cup hazelnuts
  
• 2 tsp powdered sugar
  






Instructions



1. Spread the cinnamon roll cubes on a baking sheet and toast in a preheated 300º F oven 30 minutes. Remove from the oven and cool.
   
   
2. In a heavy skillet, heat the butter over medium heat until hot. Add the apples, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Sauté about 5 minutes, until tender and caramelized. Transfer to a plate and cool.
   
   
3. Spray a 9 x 13-inch baking pan with nonstick cooking spray, or grease lightly with melted butter or margarine. Spread the toasted cinnamon roll cubes in the bottom of the pan, followed by the apples and raisins. Whisk together the eggs, milk, salt, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg. Pour over the ingredients in the pan, cover and refrigerate overnight.
   
   
4. Toast the hazelnuts in a preheated 350º oven 10 minutes, or until the skins start to crack. Remove from the oven and cool slightly. Place in a kitchen towel and rub to remove as much of the brown skins as possible. Chop coarsely.
   
   
5. Remove the strata from refrigeration 45 minutes before cooking. Uncover and sprinkle with the hazelnuts. Bake in a preheated 350º oven about 35 minutes, or until set in the middle. Sprinkle the top with powdered sugar, and serve with warm maple syrup.
   
   Makes 8 servings.