Apple Crisp Sweet Strata

Feeding folks can end up being hectic on the day of a holiday or celebration.  Here's a breakfast or treat that you can throw together the night before and just pop in the oven while you get ready in the morning for a warm and comforting option.

I really like this bake because it is not cloyingly sweet like some bread puddings and pan French toast bakes tend to be.  Just taste your apples to see if the sweetness of the filling is to your liking.  With Granny Smith, you may not need the lemon juice.  I really like this reheated with a little vanilla ice cream on top!

Thank Wendy, for bringing together all these make ahead options for this Sunday's funday!

Apple Crisp Strata
9 servings

Apple filling:
1 tbsp butter
2 tart apples, peeled and sliced (I used Fujis with a good shot of lemon juice)
splash of lemon juice (optional for less tart apples)
2-4 tbsp brown sugar
¼ tsp ground cinnamon

Bread Filling:
½ of a loaf of challah or brioche, roughly cubed (6-8 cups of cubes) (I used a carrot milk bread, sans fresh carrots)
4 large eggs
1½ cups milk
2 tbsp granulated sugar
1 tsp vanilla extract
½ tsp ground cinnamon

The crisp:
¼ cup quick-cooking oats (or rolled oats)
2½ tbsp flour
2½ tbsp brown sugar, packed
¼ tsp ground cinnamon
1 small pinch baking powder
1½ tbsp butter, melted 

Whipped cream, vanilla ice cream, maple syrup or powdered sugar to serve 

In a saute pan, melt the butter.  Add sliced apples, sugar, and cinnamon, and mix to coat.  Cook and stir for 10-15 minutes until the apples are soft and tender.  Remove from heat and allow to cool.

Grease a 9-inch square baking dish.  Scatter the diced bread evenly into the baking dish and set aside.
In a bowl or 1 qt liquid measuring cup with a pour spout, whisk together the eggs, milk, sugar, vanilla, and cinnamon. Pour the egg mixture over the bread and press the cubes down into the liquid to completely saturate.

Scoop the cooled apples over the top of the soaked bread.

In a bowl, combine the oats, flour, brown sugar, cinnamon, baking powder and melted butter.  Mix well with fingers or a fork until the butter is thoroughly mixed into all the ingredients.  Sprinkle the crisp topping evenly over the soaked filling.

Cover the dish with plastic wrap and refrigerate overnight (or at least for an hour).

The next morning, or when ready to bake, preheat the oven to 350°F.  While the oven is heating, take the strata out to come to room temperature for 20-30 minutes.  Sprinkle the reserved crisp topping over the dish if it was not added the night before.

Bake for 45-55 minutes until the crisp is golden brown and the casserole is completely cooked through.

Serve warm and top as desired.  Store covered in the refrigerator and reheat in the microwave for 30 seconds, or in the oven at 350ºF, covered with foil for 20 minutes, or in the air fryer at 350ºF, wrapped in foil, for 7-8 minutes.  This can also be steamed for 10-15 minutes to reheat.

I love the color of this bread from the carrots!

Not too much fruit filling, just enough for good flavor.
You could always add another apple if you want more.

The perfect marriage of strata and apple crisp.

 Here are some other great make ahead options for Easter or any celebration: 

• Apple Crisp Sweet Strata:  A Messy Kitchen
• Asian Pear Slaw: Karen's Kitchen Stories
• Blistered Padron Pepper Salmon Cream Cheese:  Food Lust People Love
• Cauliflower Mac and Cheese:  A Day in the Life on the Farm
• Cinnamon Sugar Pretzels:  Amy's Cooking Adventures
• Lime Pound Cake:  Making Miracles
• Pork Tikka Masala:  Sneha's Recipe