Breakfast :)

It was my grade-level's turn to make breakfast for the hungry teachers at school. My donation to the cause was this totally easy, very scrumptious strata. It was a cinch to put together the night before. In the morning, all I had to do was stick it in the oven while I got ready for work! I wish I had taken pictures, because they looked as good as they tasted.

What's Needed:
1 1-lb. loaf cinnamon-raisin bread, cut into 1 inch pieces
8 eggs, slightly beaten
2 C. milk
1/4 tsp. salt
1/4 tsp. almond extract
1 21-oz. can pie filling (either apple, cherry, or peach)
1/2 C. slivered almonds, toasted
Powdered sugar

1. Grease a 9x13-inch pan. Place prepared bread in pan; set aside.

2. In a large bowl, whisk together eggs, milk, salt, and almond extract. Stir in your choice of pie filling and half of the almonds. Pour egg mixture evenly over bread in the pan. Press down lightly with the back of a wooden spoon to moisten all of the bread. Cover and chill for at least 2 hours or up to 24 hours.

3. Preheat oven to 325. Bake, uncovered, about 50 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving. Sift powdered sugar over. Makes 8 (rather big) servings

Co-workers rating: (based on the comments I received) A
PointsPlus: 10

Inspired by: Better Homes and Gardens: 9x13 Pan That Can