Raspberry-Lemon Breakfast Strata is the Perfect Spring Dish
Raspberry-Lemon Breakfast Strata is the perfect dish for spring breakfast or brunch gatherings. The modified baked french toast recipe is easy to assemble and bursting with flavor from fresh raspberries and tangy lemon zest. Make this raspberry-lemon strata for a special occasion like Easter or Mother’s Day or treat yourself to this delicious breakfast just because.
What is a strata?
A strata is similar to a quiche but without the crust. It is a layered casserole with an egg mixture poured over. In the case of this breakfast strata, the casserole is a sweetened version with fruit and lemon zest added.
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Raspberry-Lemon Breakfast Strata
Ingredients
- 1/2 cup pure maple syrup, plus additional for serving
- 6 cups 1-inch cubes day-old bread with crusts
- 1 pint fresh raspberries
- 6 large eggs
- 4 cups whole milk
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- 1 tsp vanilla bean paste
Directions
- Preheat oven to 350°F.
- Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.
- Scatter bread cubes and raspberries in dish.
- In large bowl, whisk together eggs, milk, maple syrup; lemon zest, and salt; pour over bread cubes.
- Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes.
- Sprinkle with powdered sugar and then serve warm with maple syrup.
Do you have to let a strata sit overnight?
While its not necessary to leave this strata overnight, you may wish to prepare, cover and pop in fridge and then bake in the morning for a delicious, warm meal. When the strata is cooked, the egg soaked bread puffs up nicely, similar to a soufflé.
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As you probably know if you’ve followed my blog for any amount of time, I LOVE a good breakfast and have shared many great breakfast and brunch recipes. Find a delicious Blueberry baked oats recipe or this easy Apple Puff Pastry as options for your next breakfast feast!
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Raspberry-Lemon Breakfast Strata
Ingredients
- 1/2 cup pure maple syrup plus extra for serving
- 6 cups day old bread cubes approx. 1" cubes
- 1 pint fresh raspberries
- 6 large eggs
- 4 cups whole milk
- 1 tsp lemon zest finally grated
- 1/4 tsp salt
- 1 tsp vanilla bean paste
Instructions
- Preheat oven to 350°F.
- Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.
- Scatter bread cubes and raspberries in dish.
- In large bowl, whisk together eggs, milk, maple syrup; lemon zest, and salt; pour over bread cubes.
- Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.
