Appropriately posting this today as it is my anniversary, in celebration of a great duo/partnership.....
bread and berries baked up just so is another great marriage!
This strata is basically an Italian bread pudding. I made it 3 times in January for a few occassions so I have almost memorized the recipe.
Ingredients:
2 tbsp butter
3 tbsp honey
4 large eggs
1/2 c. whole milk ricotta
3 tbsp sugar
1 c. whole milk (do not use non fat otherwise the strata will not firm up)
1/4 c. orange juice
4 slices of bread (I use cinnamon bread from Trader Joes to make it sweeter) torn into 1-inch pieces (about 4 c.)
1 (10 oz) baf of frozen mixed berries, thawed and drained
Directions:
Melt the butter in a small sucepan 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 refridgerator for at leadt 2 hours or up to 12 hours.
Preheat the oven to 350 degrees. Bake the strata until golden on top and baked through, about 40 minutes. Let stand 5 minutes before serving. Spoon into dishes and serve with a little whip for sweet dessert or maple syrup for a breakfast treat.
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