Here is one of my favourite ways of preparing new potatoes, Indian-style. You may serve them with an Indian meal or, if you like, with Western dishes – anything from roasts to sausages.
Step One Scrub the potatoes and put them in a saucepan. Cover with water to come about 2.5cm (1in) above the potatoes. Add 1 tablespoon salt to the water and bring to a boil. Cover. Boil until the potatoes are just tender. Drain and peel.
Step Two Put the oil in a large frying pan and set over medium–high heat. When hot, add the cumin seeds. Let the seeds sizzle for a few seconds. Now add the potatoes. Turn the heat down to medium. Brown the potatoes lightly on all sides. Turn the heat to low and add ¼ teaspoon salt and the ground cumin, garam masala and chilli powder. Cook, stirring, for a minute. Add the green coriander just before serving and toss to mix.
Caramel Apple Raisin Strata combines cinnamon raisin bread, tender apples, cream cheese, and maple custard in a comforting baked breakfast. A warm homemade caramel sauce completes this sweet brunch dish.
Coat a 9-inch square baking dish lightly with cooking spray.
Arrange half of the cinnamon raisin bread cubes in the baking dish.
Distribute the cream cheese, diced apple, and raisins evenly over the bread.
Cover the filling with the remaining bread cubes.
Whisk the eggs, half-and-half, melted butter, and maple syrup together in a large mixing bowl.
Pour the egg mixture evenly over the bread.
Cover the dish with plastic wrap and gently press the bread into the custard.
Refrigerate for at least 2 hours or overnight.
Preheat the oven to 325°F (165°C).
Remove the plastic wrap and bake for approximately 45 minutes until the custard is set and the top is golden.
Let the strata rest for 10 minutes before serving.
Combine the brown sugar, heavy cream, butter, and salt in a saucepan over medium-low heat.
Whisk the caramel sauce continuously for approximately 5 minutes until slightly thickened.
Stir in the vanilla extract and cook for 1 additional minute.
Let the caramel sauce cool slightly before drizzling it over the warm strata.
Notes & Wine Advice
Serving Suggestions
Serve the strata warm with the homemade caramel sauce, a spoonful of whipped cream, or extra maple syrup. Add fresh berries or a simple fruit salad for a complete breakfast. Browse our Breakfast Recipes and Brunch Recipes for more serving inspiration.
Recipe Notes
Chill the cream cheese until firm before dicing it to produce cleaner cubes. Pressing the bread gently into the custard ensures that every piece absorbs the egg mixture. Prepare the strata the evening before and refrigerate it overnight for an easy morning meal.
Variations
Replace the raisins with dried cranberries or chopped dates. Pears can be used instead of apples, while toasted pecans or walnuts add extra crunch. For a lighter result, replace the half-and-half with whole milk.
Wine Advice
A lightly chilled Moscato d’Asti complements the apples, raisins, and caramel without overwhelming the dish. An off-dry Riesling is another suitable choice for a festive brunch.
Caramel Apple Raisin Strata is a warm, comforting breakfast casserole made with cinnamon raisin bread, tender apple, cream cheese, maple custard, and homemade caramel sauce. The bread absorbs the creamy egg mixture as it chills, giving the finished dish a soft interior and a lightly golden top. Sweet apples and plump raisins provide fruity flavor throughout, while small pockets of cream cheese add a pleasant richness. It is an excellent choice when you want an impressive breakfast without spending the entire morning in the kitchen.
This recipe has been adjusted to make four satisfying servings. Its manageable size is ideal for a family breakfast, relaxed weekend brunch, or small holiday gathering. Because most of the preparation happens in advance, the baking dish can go directly from the refrigerator to the kitchen counter while the oven preheats. Explore our Breakfast Recipes for more dishes designed to make mornings easier.
Why This Apple Breakfast Casserole Works
The secret to a dependable strata is giving the bread enough time to absorb the custard. Cinnamon raisin bread is especially suitable because it already contains warm spice and dried fruit. Once soaked, it becomes tender without completely losing its structure. The egg and half-and-half mixture sets around the bread during baking and holds the layered filling together.
Caramel Apple Raisin Strata also balances several different textures. The surface becomes lightly crisp, the centre stays moist, and the cream cheese remains rich and creamy. Diced apple brings freshness and a little bite, preventing the casserole from feeling too heavy. The caramel sauce should be added shortly before serving so its buttery sweetness remains distinct from the maple-flavoured custard.
Preparing the Apple Breakfast Casserole
Assemble the casserole at least two hours before baking. For the easiest morning preparation, cover it securely and refrigerate it overnight. Gently pressing the bread into the liquid before chilling helps prevent dry pieces on the surface. The following morning, remove the plastic wrap and bake the strata until the centre is set and the top has developed an even golden colour.
Allowing the casserole to rest for 10 minutes is worth the wait. This brief resting period helps the custard settle, making the portions easier to cut and serve. Prepare the caramel sauce while the strata bakes or make it beforehand and warm it gently over low heat. For more sweet baked ideas, visit our Dessert Recipes.
Serving and Variations
Serve each portion with a modest drizzle of caramel sauce. Whipped cream makes the dish more indulgent, while fresh berries or sliced oranges provide a lighter contrast. It can also be served alongside scrambled eggs when you want a brunch menu that includes both sweet and savoury choices.
The recipe is easy to adapt. Pears work well in place of apples, and dried cranberries can replace the raisins. Chopped pecans or walnuts provide additional texture. Whole milk may be substituted for the half-and-half, although the finished custard will be slightly less rich. Browse our Vegetarian Recipes for more meat-free meal ideas.
Storage and Food Safety
Store leftover apple breakfast casserole in a covered container in the refrigerator for up to three days. Reheat individual portions until hot throughout. Keep the caramel sauce refrigerated separately and warm only the quantity needed for serving. The unbaked casserole should remain refrigerated because it contains eggs and dairy products.
Caramel Apple Raisin Strata combines the convenience of a make-ahead casserole with the familiar flavours of apple, cinnamon, maple syrup, and caramel. Its layered presentation makes it suitable for guests, yet the preparation remains simple enough for an ordinary weekend. Follow current FDA safe food-handling guidance when storing dishes containing eggs and cream.
I have used ordinary white mushrooms here but you may make this with almost any seasonal mushrooms. Whichever kind you get, cut them into large, chunky pieces so they do not get lost in the sauce.
Step One Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.
Step Two Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat. When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl. Wipe the pan.
Step Three Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.
Once hot, add the cumin seeds and let them sizzle.
Add the onion and stir-fry until it turns brown.
Stir in the ginger and garlic, frying until the garlic begins to brown.
Add the mushrooms and stir-fry for 2 minutes.
Add the green beans, coriander, cumin, turmeric, garam masala, chilli powder, salt, tomato, and water.
Bring to a boil, then cover and lower the heat.
Simmer for 15 minutes until the beans are tender.
Remove the lid, increase the heat, and boil off most of the liquid, stirring gently.
Notes & Wine Advice
Serving Tip:Serve as a side dish with rice, naan, or grilled meat for a complete meal.Wine Advice:A crisp white wine like Sauvignon Blanc pairs well with the earthy flavors of mushrooms and the warmth of Indian spices.
This is a recipe where frozen peas can be used to great advantage. The sauce takes just minutes to put together and may be made up to a day in advance and refrigerated, if you so prefer. This dish may be served with all Indian meals. It also goes well with lamb and pork roasts.
2x 275g10oz packets frozen peas, defrosted under warm water and drained
Get Recipe Ingredients
Instructions
Step One Combine the sugar, ground cumin, garam masala, salt, chilli powder and tomato purée. Slowly add 2 tablespoons water, mixing as you go. Add the cream slowly and mix. Add the lemon juice, green coriander and green chilli. Mix again and set this cream sauce aside.
Step Two Put the oil in a large frying pan and set over medium–high heat. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop – this just takes a few seconds – add the peas. Stir and fry the peas for 30 seconds, then add the cream sauce. Cook on high heat for about 1½–2 minutes or until the sauce has thickened, stirring gently as you do so.
Step One Put the mustard seeds in a clean spice or coffee grinder and grind to a fine powder. Empty into a small bowl. Add 175ml (6fl oz) water and set aside to soak for 20–30 minutes; do not stir.
Step Two Put vegetable oil, about 5cm (2in) deep, in a wok, deep frying pan or deep fryer and set over medium heat. When the oil is hot, put in the aubergines and deep-fry for about 8–10 minutes, until they are golden brown. Lift out with a slotted spoon and drain on kitchen paper. Turn the heat to medium–high to reheat the oil, then put in as many cauliflower florets as the pan will hold in a single layer. Fry until they are golden brown, about 2–3 minutes. Lift out with a slotted spoon and drain on kitchen paper. Fry all the florets. (The oil can be strained and re-used.)
Step Three Combine the turmeric, cayenne pepper and 2 tablespoons water in a small cup. Set this spice mixture aside.
Step Four Put the oil in a frying pan and set over medium heat. When very hot, put in the panchphoran. As soon as the mustard seeds in the panchphoran begin to pop – a matter of seconds – add the spice mixture. Stir once or twice. Carefully pour the watery top of the ground mustard seed mixture into the pan, making sure to leave all the thick paste behind (you do not need the thick paste). Add the aubergines, cauliflower, green chillies and salt. Stir to mix well. Bring to the boil. Cover, turn the heat to low and simmer for 3–4 minutes, or until there is only a small amount of liquid left at the bottom of the pan. Serve hot.
Notes & Wine Advice
Panchphoran is a Bengali spice mixture consisting of fennel seeds, mustard seeds, fenugreek seeds, cumin seeds and kalongi (nigella seeds) mixed in equal proportion.
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