Cinnamon Roll Focaccia Strata

Talk About An Overnight Sensation

This overnight dish takes no time to toss together and will have you looking forward to getting out of bed in the morning.

Good Morning Strata!!

I combined my Cinnamon Roll Focaccia with a Cinnamon-Apple Overnight Strata recipe that’s made in advance and will certainly be a crowd pleaser.

Ideal for a holiday brunch or simply a lazy Sunday to pop in the oven while sipping on your favorite morning beverage.

You can pick up your Cinnamon Roll Focaccia at Wild Woods Gypsy’s Farm Stand or by custom order to take home and enjoy!

Cinnamon Roll Focaccia Strata

You Will Need

  • 1 Rustic Coast Pastries & Bread Cinnamon Roll Focaccia Bread

  • 4 Apples - Peeled, Cored and Diced

  • 2 TBSP Butter

  • 4 TBSP Brown Sugar

  • 1 TBSP Cinnamon - Divided

  • 1 tsp Vanilla

  • 1 tsp Salt

  • 4 Eggs

  • 3/4 Cup Buttermilk (or Heavy Cream or Milk)

  • 4 TBSP Cream Cheese, Softened

  • 1/4 Cup Chopped Pecans (or More) - Optional

Instructions
1. Grease an 8-inch baking dish.
2. Place apples, butter, brown sugar, 1/2 TBSP cinnamon and salt into a skillet over med heat. Cook until the sugar bubbles which will take about 5 minutes. Set aside to cool.
3. Place eggs, buttermilk (heavy cream or milk), cream cheese, vanilla and remaining cinnamon into a blender or food processor and process until all smooth.
4. Cube or tear the focaccia into small bitesize pieces into the prepared baking dish. Add the cooked apples and then the pecans over the top of the focaccia. Pour the egg mixture on top of the bread, apples and nuts making sure to submerge all the bread cubes. Cover and let sit in the fridge for 8 hours or overnight.
5. The next morning: Preheat the oven to 350 degrees.
6. Bake until no liquid remains, 30 - 40 minutes.

For extra ooey gooey goodness…..glaze with a simple vanilla glaze: Powdered sugar, add milk and a small amount of vanilla to a bowl. Mix until smooth. Glaze over the top of the hot mixture.

7. Serve hot
8. Smile and enjoy.