Raspberry-Lemon Breakfast Strata

Prep Time: 15 min.
Cook Time: 45 min.
Yield: 8-10

Recipe by: Rachel Dodge

Raspberry-Lemon Breakfast Strata is a delicious play on traditional french toast casserole with the addition of fresh berries and lemon zest. The easy, make-ahead recipe is perfect for Easter morning breakfast or brunch.

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Ingredients

6 cups 1-inch cubes day-old French bread with crusts

1 pint fresh raspberries

6 Eggland's Best Large Eggs

1/4 cup sugar

2 cups heavy cream

1 teaspoon finely grated lemon zest

1/4 teaspoon salt

1 tablespoon vanilla bean paste

powdered sugar for dusting

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Preparation

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, sugar, vanilla bean paste, 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 optional maple syrup.

Nutrition

Information per Serving
Calories	222
Fat	8g
Saturated Fat	3.5g
Cholesterol	152mg
Sodium	215mg
Carbohydrates	28.7g
Dietary Fiber	2.6g
Protein	9.1g