Gluten-Free Cinnamon Raisin Strata
Prep time
Cook time
Total time
Packed with cinnamon raisin flavor and oozing with a decadent cinnamon cream cheese, this Gluten-Free Cinnamon Raisin Strata is the perfect Christmas morning breakfast!
Serves: 6
  • 1 loaf Canyon Bakehouse Cinnamon Raisin Bread
  • 5 eggs
  • 1 cup milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¼ cup sugar
  • --- Cinnamon Cream Cheese ---
  • 4 oz. cream cheese, room temperature
  • 2 Tablespoons sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • --- Glaze ---
  • 1 teaspoon milk
  • 3 Tablespoons powdered sugar
  1. Cut bread into 1 inch chunks.
  2. In a medium bowl using an electric hand mixer, mix cream cheese, 2 Tablespoons sugar, vanilla extract, and cinnamon together until smooth. Set aside.
  3. In a separate bowl, whisk together eggs, milk, ¼ cup sugar, vanilla, and cinnamon. Set aside.
  4. In a 1 ½ quart baking, place half of the bread cubes to create a bottom later. Dollop cream cheese evenly over the layer of bread. Place the remaining cubes of bread over top of the cream cheese and first layer of bread. Evenly pour the egg mixture over the bread.
  5. Cover and place in the refrigerator overnight, or for at least 4 hours.
  6. In the morning, remove the strata from the refrigerator, and preheat the oven to 350℉. Cover with tin foil, and bake for 35 minutes, or until the egg mixture is almost set. Remove the tin foil, and continue to bake for 5-10 minutes, or until egg mixture is set and the strata is golden brown.
  7. In a small bowl, combine the milk and powdered sugar. Once the strata is slightly cooled, drizzle the glaze over the stop of the strata. Serve, and enjoy!
* This recipe can be easily doubled to feed a crowd. Simply double all ingredients, and bake in a 13x9 inch pan!
Recipe by Grain Changer at