BERRY STRATA
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine.
- Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Using a fork, mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, and bread. Stir to combine. Gently fold in the berries.
- Place the ingredients in a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours.
- Preheat the oven to 350 degrees F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve.
- SERVINGS: 4 (MAIN); Calories: 401; Total Fat: 18 grams; Saturated Fat: 9 grams; Protein: 14 grams; Total carbohydrates: 49 grams; Sugar: 34 grams; Fiber: 3 grams; Cholesterol: 249 milligrams; Sodium: 292 milligrams
EASY STRATA AND VARIATIONS
Make one recipe and then give variations in notes.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Saute mushrooms in 1 tablespoon of oil. Season with salt and set aside.
- Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
- Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
- Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.
STRAWBERRY FRENCH TOAST
Fresh berries and cream cheese create the creamy middle in these French toast sandwiches. Because you prepare this breakfast bake the night before, it's perfect for overnight guests. I like to serve it with bacon and fresh fruit. -Karen Sharp, Harvard, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, strawberries and confectioners' sugar until blended. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. , Place sandwiches in an ungreased 13x9-in. baking dish. In a large bowl, beat the eggs, cream and vanilla. Pour over bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight. , With a slotted spatula, transfer sandwiches to a greased 15x10x1-in. baking pan. Discard any remaining egg mixture. Bake at 375° for 15 minutes; turn and bake 10 minutes longer or until golden brown. , Meanwhile, for the sauce, combine the strawberries, sugar and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired.
Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 230mg cholesterol, Sodium 373mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 3g fiber), Protein 12g protein.
STRAWBERRY RICOTTA STRATA
Make and share this Strawberry Ricotta Strata recipe from Food.com.
Provided by Ginger Cook
Categories Breakfast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8x11'', or 9x13'' baking dish. Place the bread cubes in the prepared baking dish, arranging them to cover the bottom of the dish. Set aside.
- In a medium bowl, whisk together the milk, eggs, vanilla extract, orange zest and ¼ teaspoon salt.
- Slowly, and evenly, pour the egg-milk mixture over the bread in the baking dish. Mix ricotta, strawberry preserves, and orange juice in a separate bowl mixing until well blended. Spoon the ricotta and jam evenly over the top. For best results, cover the strata tightly with aluminum foil and refrigerate overnight.*.
- Preheat the oven to 350 degrees F. If you have refrigerated the strata, remove it from the fridge and let the strata sit on the counter while the oven preheats to remove the chill. Uncover the strata, brush with cream and sprinkle the almonds on top.
- Bake, UNCOVERED, for 55 minutes - 1 hour, or until the strata is puffed, browned and the center is set (it shouldn't jiggle when shaken)*. Remove from oven and set aside to cool for 10 minutes before serving.
- Garnish with fresh mint, strawberries and powdered sugar if using. Cut into squares and serve. Enjoy!
Nutrition Facts : Calories 697.3, Fat 15.7, SaturatedFat 7.2, Cholesterol 261, Sodium 902.6, Carbohydrate 108.7, Fiber 3.6, Sugar 25.4, Protein 29.6
RASPBERRY CREAM CHEESE STRATA
Steps:
- Place half of the bread cubes in a shallow 1-qt. baking dish coated with cooking spray. Top with cream cheese and raspberries. In a small bowl, combine the eggs, syrup, milk and remaining bread cubes; spoon over raspberries. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until set., Meanwhile, for syrup, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or until syrup reaches desired consistency. Add berries; mash slightly. Remove from the heat; stir in butter. Pour over strata. Serve immediately.
Nutrition Facts : Calories 682 calories, Fat 29g fat (14g saturated fat), Cholesterol 376mg cholesterol, Sodium 729mg sodium, Carbohydrate 85g carbohydrate (0 sugars, Fiber 4g fiber), Protein 22g protein.
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- Grease an 8x11’’, or 9x13’’ baking dish with butter. Place half of the bread cubes in the prepared baking dish, arranging them to cover the bottom of the dish. Set aside.
- In a medium bowl, whisk together the milk, eggs, vanilla extract, orange zest and ¼ teaspoon salt.
- Slowly, and evenly, pour half of the egg-milk mixture (about 2 1/2 cups) over the bread in the baking dish. Spoon half (1/2 cup) of the ricotta over the soaked bread, dolloping the ricotta by the spoonful evenly over the bread. Repeat with half (1/2 cup) of the preserves. Arrange the remaining bread cubes evenly over top. Slowly pour the remaining egg-milk mixture over the bread. Spoon the remaining ricotta and jam evenly over the top.* For best results, cover the strata tightly with aluminum foil and refrigerate overnight.*
- Preheat the oven to 350 degrees F. If you have refrigerated the strata, remove it from the fridge and let the strata sit on the counter while the oven preheats to remove the chill. Uncover the strata, brush with cream and sprinkle the almonds on top.
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