French Toast Strata with Apple Cider Syrup
from The Swan’s Palette, by the Forward Arts Foundation of Atlanta
for the French toast:
1 pound French bread, cut into cubes
8 oz. cream cheese cut into small cubes
8 eggs
2-1/2 c milk
6 Tbsp butter or margarine, melted
1/4 c maple syrup
Layer half of the bread in a greased 9 x 13 baking dish. Top with the cream cheese and remaining bread. Blend the eggs, milk, butter, and maple syrup in a blender; pour over the bread and cheese. Press the layers down with a spatula. Refrigerate, covered, 2-24 hours, and then bake, uncovered, at 325 for 35-40 min. or until center is set and edges are golden brown. Let stand for 10 min. before serving.
for the syrup:
1 tsp. cinnamon
8 tsp. cornstarch
1 c sugar
2 Tbsp lemon juice
2 c apple cider or juice (if cider is no longer in season)
4 Tbsp butter or margarine
Combine the cinnamon, cornstarch, and sugar in a small saucepan and mix well. Stir in the lemon juice and cider. Cook over medium heat until mixture thickens and boils, stirring constantly. Cook for 2 min. longer. Remove from heat, and stir in the butter. Can be made 1 day ahead.
