Berry French Toast Stratas Recipes

Steps:

• Grease an 8-inch square baking dish with butter.
• Add the butter to the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed for 1 minute. With the mixer running, slowly pour in the maple syrup and 1 teaspoon of the vanilla bean paste and whip until completely combined. Transfer to a serving bowl and reserve.
• Keep the rolls intact and slice across the equator to create 1 large top and 1 large bottom roll. Place the bottom roll in the baking dish, then spread with 2 tablespoons of the maple butter. Sprinkle with the lemon zest and half of the blueberries and top with the top roll.
• In a medium bowl, whisk together the milk, cream, sugar, eggs, remaining 1 teaspoon vanilla bean paste and a pinch of salt. Pour the mixture over the rolls. Cover and refrigerate at least 8 hours.
• Preheat the oven to 400 degrees F.
• Cover the baking dish with foil and bake for 40 to 45 minutes. Remove the foil, then continue to bake until golden brown, about 10 more minutes.
• Arrange scoops of the maple butter on top and sprinkle with the bacon and remaining blueberries. Serve with additional maple syrup.

Steps:

• Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
• Dunk bread in egg wash.
• Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes.
• Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring berries until they form a thick sauce.
• Lay out slices and spread compote in between each slice then on top. Garnish with confectioners sugar (optional).
• Enjoy!

Steps:

• Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

Steps:

• Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes., In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

Steps:

• Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.
• In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.
• In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.
• Spoon onto serving plates and drizzle with maple syrup.

Steps:

• Beat 1/2 of egg mixture with cream and vanilla. Soak bread in egg-cream-vanilla mixture until all liquid is absorbed. Refrigerate. To make blueberry puree, cook blueberries with sugar until thick, approximately 5 minutes. Set aside. In food processor, combine mascarpone with sugar. Puree until light and fluffy, approximately 2-3 minutes. In well-buttered 13 x 9 inch pan, arrange bread slices. Top with mascarpone mixture and blueberry puree. Repeat once. Pour remaining egg mixture over bread slices. Refrigerate. When ready to bake casserole, pour remaining cream-egg mixture over bread-filling layers. Sprinkle with cinnamon and nutmeg. Bake at 350 for approximately 35 minutes. Serve with whipped cream, blueberry puree and/or warm vanilla maple syrup.

Steps:

• For the berry butters: In separate batches, whip 2 sticks butter on high in the bowl of a stand mixer using the whisk attachment. Switch to the paddle attachment. Add the blackberries. Turn the mixer to low for only about 5 seconds, just long enough for the berries to begin to mix in and break up, but not so long that it turns into a mess. Clean the mixer bowl and attachments and repeat with the remaining 2 sticks butter and the raspberries.
• With each batch, turn the berry butter out onto a long sheet of plastic wrap set over a long sheet of foil. First seal the plastic wrap around the cylinder, and then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut. Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it. Then transfer to the fridge until you're ready to use. The butter should be very firm.
• For the French toast: Cut the bread into slices 1/2-inch thick. In a dish, whisk the egg yolks with the half-and-half, sugar, vanilla and lemon zest. Dip the bread slices in the egg mixture, coating both sides. Then remove from the dish and set aside. Repeat until all the bread is coated.
• Heat a cast-iron skillet or griddle over medium heat. Sizzle some butter in the skillet when hot. Cook the French toast on both sides until golden brown, being careful not to burn. Remove the berry butters from the fridge. Unwrap one end and cut some slices. Lay one slice onto each serving of French toast. Sprinkle with powdered sugar if desired, and then drizzle with maple syrup.

Steps:

• Arrange half of the bread cubes in a greased 13x9-in. baking dish. Layer with cream cheese and remaining bread. In a blender, combine the eggs, milk, butter and maple syrup; cover and process until smooth. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For syrup, in a small saucepan, combine the sugar, cornstarch and cinnamon. Gradually whisk in cider and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm with strata.

Steps:

• Grease a 3 quart rectangular baking dish.
• Place half of the bread cubes in the dish. Top with cream cheese.
• cubes and remaining bread cubes.
• Combine eggs, milk, melted margarine or butter, and maple syrup in a.
• blender container or mixing bowl. Process or beat with.
• a rotary beater until well combined.
• Pour egg mixture evenly over the bread and cheese cubes. Using a.
• spatula, lightly press layers down to moisten.
• Cover with plastic wrap and refrigerate for 2 to 24 hours.
• Remove plastic wrap from baking dish. Bake, uncovered,.
• in a 325 oven for 35 to 40 minutes or until center.
• appears set and the edges are lightly golden. Let.
• stand about 10 minutes before serving.
• Serve with syrup.

Steps:

• Grease a 9x13x2 rectangular baking dish.
• Place half the bread cubes in the dish.
• Sprinkle with cream cheese cubes and then remaining bread cubes.
• Combine eggs, cream, melted butter and syrup.
• Mix well and pour over bread and cheese cubes.
• Using a spatula, press layers down to moisten.
• Cover with plastic wrap and refrigerate for 2 hours, or overnight.
• Remove plastic wrap and bake uncovered for 35- 40 minutes at 350ºF, or until set and golden brown.
• Let stand about 10 minutes before cutting.
• Top with your favorite syrup, or apple cider syrup (see database), or a big dollop of whipped cream.

Steps:

• Arrange rack in center of the oven and preheat to 350°F.
• 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.
• In large bowl, whisk together eggs, milk, 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.

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover, and chill overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.
• While the strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.

Steps:

• Preheat oven to 325 degrees F. Coat a 13 X 9-inch casserole dish with cooking spray and set aside. Cut baguette into 1/2-inch cubes and spread along the bottom of the dish. In a large bowl, combine eggs, buttermilk, maple syrup, vanilla extract, cinnamon, and nutmeg. Mix well and pour over bread. Cover with plastic wrap and press down lightly, so the bread absorbs the egg mixture. Refrigerate at least 2 hours (or overnight) before baking. Bake for 45 minutes, or until eggs are set. When removed from oven, sprinkle with brown sugar and let stand for 10-15 minutes before serving.