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.
Couverts4servings
Preparation 20 minutesmins
Preparation time:45 minutesminutes
Chilling and Resting Time 2 hourshrs10 minutesmins
⅓loaf Cinnamon Raisin Breadabout 150 g and cut into cubes
85gCream Cheesechilled and diced
½cupApplepeeled and diced
½cupRaisins
3large Eggslightly beaten
¾cupplus 1 tablespoon Half-and-Half
2tablespoonsUnsalted Buttermelted
1tablespoonplus 2 teaspoons Maple Syrup
Cooking Sprayfor greasing
For the Caramel Sauce
2tablespoonsplus 2 teaspoons Light Brown Sugarfirmly packed
1tablespoonplus 1 teaspoon Heavy Cream
1tablespoonplus 1 teaspoon Unsalted Butter
1pinchKosher Salt
¾teaspoonVanilla Extract
Instructions
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
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.
4smallslim Japanese or Italian aubergines, each weighing about 250g (9oz), halved lengthways and cut into 4-5cm (1½–2in) segments
1large cauliflowerweighing about 800g (1¾lb), cut into delicate florets
½teaspoonground turmeric
½teaspooncayenne pepper
3tablespoonsmustard oil or any vegetable oil
1teaspoonpanchphoran
6fresh green chillies
1¼teaspoonssalt
Instructions
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.
A dish from the villages of the Punjab in north-western India, this is cooked up in open courtyards in the morning and then taken to the farmers in the fields at midday, along with breads, pickles and yoghurt or fresh buttermilk. In India, where the peas are much firmer, they are generally put in to cook at the same time as the carrots and potatoes. I have used frozen peas here. If you wish to use fresh peas, you could put them in with the carrots. However, if they seem very tender, put them in after the carrots and potatoes have cooked for 10 minutes.
2.5cm1in piece fresh ginger, peeled and cut into minute dice
2mediumtomatoesweighing about 300g (11oz), grated
1¾–2 teaspoons salt
½–1 teaspoon cayenne pepper
2teaspoonsgaram masala
¼teaspoonground turmeric
450g1lb carrots, peeled and cut into 1cm (½in) dice
450g1lb potatoes, peeled and cut into 1cm (½in) dice
165g5½oz frozen peas, defrosted
Instructions
Put 3 tablespoons oil in a wide pan or a deep frying pan and set over medium–high heat.
When hot, add the onion.
Stir and fry for 4–5 minutes or until the onion starts to brown at the edges. Add the ginger and stir for 1 minute. Add the grated tomatoes, salt, cayenne, garam masala and turmeric.
Stir and fry, still on medium–high heat, for 3–4 minutes or until the tomato mixture has thickened a bit.
Now add the carrots and potatoes.
Stir for 1 minute.
Add 120ml (4fl oz) water and stir.
Bring to a simmer.
Cover, turn the heat to low and cook gently for 15–20 minutes or until the potatoes are tender.
Add the peas, stir and cover again.
Cook for a further 4–5 minutes or until the peas are cooked through.
Only the dark, outer leaves of the cabbage were originally included in this recipe, but I often add some of the inner cabbage together with a small amount of shrimp or anchovy paste.
450g1lb bok choi, other cabbage, cabbage greens or spring greens
100g4oz red pepper
50g2oz shallots or onions
2large garlic cloves
½teaspoonshrimp or anchovy pasteoptional
¼teaspoonchilli powder
6tablespoonsvegetable oil
½teaspoonsalt
Instructions
Step One Wash the cabbage leaves and drain. Stacking several of them together, cut them crossways into long, fine 3mm ( in) wide shreds.
Step Two Core and de-seed the red pepper, then chop coarsely. Peel and coarsely chop the shallots and garlic. Put the red pepper, shallots or onions, garlic, shrimp or anchovy paste, chilli powder and 3 tablespoons water in an electric blender. Blend until a coarse paste results – it should not be too smooth.
Step Three Set a wok over a high heat. When hot, add the oil. Once the oil is hot, put in the spice paste. Stir and fry for about 5 minutes or until the oil separates and the mixture is dark red in colour. Add the cabbage and salt and cook, stirring, for 30 seconds. Cover tightly, turn the heat to medium–low and cook for 8–10 minutes or until the cabbage is just cooked. (No water should be needed, but check after 5–6 minutes and add a little if the mixture appears dry.) Turn into a warmed dish and serve at once.
Any beetroots may be used for this stew-like dish. My own favourite happens to be chioggia, a very early Italian variety. These beetroots are small and sweet, with radish-red skin and striated red and pale yellow flesh. I do not mean to sound like a garden catalogue, but these are certainly worth knowing about, if not growing. Mine are supplied by a local farmer.
Step One Peel the beetroots and cut them in 2.5cm (1in) chunks.
Step Two Put the oil in a wide, medium-sized pan and set over high heat. When hot, put in the cumin seeds and bay leaf. As soon as the bay leaf darkens slightly – this just takes seconds – add the tomatoes, cumin, coriander, turmeric, chilli powder, beetroots, salt and 350ml (12fl oz) water. Stir and bring to a boil. Cover, turn the heat to low and simmer for 30–40 minutes or until the beetroots are tender.
4tablespoonsfinely chopped fresh green corianderor parsley
generous pinch of crushed asafoetidaoptional
1fresh hot green chillifinely chopped
½teaspoonplus 1 tablespoon salt
450g1lb fresh green beans, trimmed and cut into 2.5cm (1in) lengths
6tablespoonsghee or vegetable oil
2tablespoonssesame seeds
1tablespoonwhole black mustard seeds
¼teaspooncayenne pepperoptional
Instructions
Step One Combine the coconut, coriander, asafoetida, green chilli and ¼ teaspoon salt in a bowl. Rub the mixture well with your hands. Set aside.
Step Two Add 1 tablespoon salt to 2 litres (3½ pints) water and bring to the boil in a large pot. Add the cut beans. Boil rapidly for 3 to 4 minutes or until beans are tender, but still bright green and crisp. Drain in a colander and refresh by moving the colander under cold running water. Set aside.
Step Three Heat the ghee or oil in a 25–30cm (10–12in) wide sauté pan or heavy pot over a medium heat. When hot, put in the sesame and mustard seeds. As soon as the mustard seeds begin to pop, add the cayenne pepper. Stir once and add the beans. Sauté the beans over medium–low heat for 1–2 minutes or until they are heated through and well coated with the seeds. Add ¼ teaspoon salt and stir. Now add the coconut–coriander mixture, stir once and remove from the heat. Serve immediately.
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