Apricot Cream Cheese Strata

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Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 6 servings
Freezing: not recommended

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.