Apricot Cream Cheese Strata

Ingredients:

4 large eggs, beaten
2 cups (500 mL) milk
1/4 tsp (1 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1 tbsp (15 mL) maple syrup
1 loaf (454 g) raisin bread, cubed
6 oz (170 g) cream cheese, cubed
3/4 cup (175 mL) Smucker's® Pure Apricot Jam, divided
2 tbsp (30 mL) sliced almonds

Directions:

1. Grease an 8” (20 cm) square baking pan. Combine eggs, milk, ginger, cinnamon and maple syrup in small bowl. Set aside. Meanwhile, place 1/3 of bread cubes in bottom of prepared pan. Dot with half of cream cheese cubes and 1/4 cup (50mL) of apricot jam. Repeat layers, ending with bread cubes, reserving 1/4 cup (50 mL) of jam. Pour egg mixture over top and gently press bread mixture down. Cover and refrigerate 1 to 24 hours. When ready to bake, drop remaining jam over top and sprinkle with almonds. Bake at 350˚ F (175˚ C) for 1 hour, or until puffy and golden.

Featured Products:

Smucker’s^® Pure Apricot Jam