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Raspberry Cream Cheese Strata

Total Time

Prep: 15 min. + chilling Bake: 45 min.

Makes

2 servings

This fruity strata recipe makes a small pan with a lot of flavor! —Vickie Fletcher, Lewisburg, Pennsylvania

Ingredients

  • 4 slices bread, cut into 1-inch cubes, divided
  • 3 ounces cream cheese, cut into 1/2-inch cubes
  • 1/2 cup fresh or frozen unsweetened raspberries
  • 3 large eggs
  • 1 tablespoon maple syrup
  • 1/2 cup 2% milk
  • RASPBERRY SYRUP:
  • 1/4 cup sugar
  • 1-1/2 teaspoons cornstarch
  • 1/4 cup water
  • 1/4 cup fresh or frozen unsweetened raspberries
  • 1 teaspoon butter

Directions

  1. 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.
  2. Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until set.
  3. 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

1 piece: 682 calories, 29g fat (14g saturated fat), 376mg cholesterol, 729mg sodium, 85g carbohydrate (0 sugars, 4g fiber), 22g protein.

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