Essentially a berry bread pudding, the ricotta and eggs in this dessert make it substantial and rich enough to serve for brunch. Serve with a side of maple syrup for breakfast, or a dollop of lightly sweetened whipped cream for dessert.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine.
Step 2
Combine the eggs, ricotta, and sugar in a large bowl. 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.
Step 3
Pour the mixture into a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours.
Step 4
Preheat the oven to 350°F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve.
