This is as delicious as it is beautiful – much easier than it looks!
Raspberry Lemon Strata with Maple Syrup
Serves 8 to 10
This dish must set in the refrigerator overnight. It will give you a deliciously lightly sweet, creamy strata with just a hint of lemon. I use French or Italian bread with the crusts on to give it a chunkier texture.
What you’ll need:
1/2 cup pure maple syrup
About 6 cups cubed or torn (about 1 to 2 inch pieces) country-style white bread with crusts
1 pint fresh raspberries
3 large eggs
4 large egg whites
4 cups 2% milk or 2 cups almond milk and 2 cups 2% milk, mixed
1 Tablespoon grated lemon zest (not the pith, just the yellow part)
Pinch of salt
- If you have time, tear or cube your bread and spread it out on a flat surface overnight so that is becomes stale. If you are short on time, place your torn or cubed bread on a cookie sheet and place in a 300 degree oven for about 15 minutes. This will give you the same effect. Let it cool before proceeding.
- Preheat your oven (if not already done) to 350.
- Lightly butter or spray a 9 x 13 inch glass baking dish or 14-inch oval gratin dish.
- Pour the maple syrup over the bottom of the buttered dish.
- Scatter the dried bread and raspberries in the dish so that the raspberries are spread equally throughout the bread.
- In a large bowl, whisk together the eggs, milk, lemon zest and salt; pour over the bread and raspberries.
- Bake strata until puffed and golden brown, about 45 minutes to an hour.
- Transfer to a rack to cool for 5 minutes before serving.
You can serve with a drizzle more of maple syrup or a dollop of lightly sweetened whipped cream to which you have added just a touch of Chambord liqueur.
Just Enjoy! Makes a great brunch treat for your really good friends or family!