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Epicurious

Lemon-Raspberry French Toast Strata

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Lemon-Raspberry French Toast StrataDeborah Ory; food styling: Susan Sugarman; prop styling: Lynn Butler Beling

This lightly sweet, tangy bread pudding is a snap to assemble. Feel free to use any kind of white bread you like — presliced sandwich bread (cut into 1-inch pieces) will give a smoother texture, while cubes of French or Italian bread with their crusts will make the pudding chunkier.

Recipe information

  • Total Time

    45 minutes

  • Yield

    Makes 8 to 10 servings

Ingredients

1

/2 cup pure maple syrup, plus additional for serving

6

cups 1-inch cubes day-old country-style white bread with crusts (about 12 ounces or 3/4 loaf)

1

pint fresh raspberries

6

large eggs

4

cups whole milk

1

teaspoon finely grated lemon zest

1

/4 teaspoon salt

Need to make a substitution?

Preparation

  1. Step 1

    Arrange rack in center of the oven and preheat to 350°F.

    Step 2

    Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and raspberries in dish.

    Step 3

    In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.

    Step 4

    Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.

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