Best Raspberry Cream Cheese Strata Recipes

FLUFFY STRATA RECIPE (OVERNIGHT BREAKFAST CASSEROLE)

Steps:

• Set out a large mixing bowl and a 9X13 inch (3 quart) baking dish. Grease the baking dish. Chop all necessary ingredients.
• In the mixing bowl, add the eggs, milk, salt, ground mustard, and garlic powder. Whisk well to break up all the yolks. Then stir in the cheeses, ham, scallions, and roasted red pepper.
• Tear the bread loaf into 1-2 inch chunks and place them in the baking dish.
• Pour the egg mixture over the top of the bread. Use a spatula to fold the bread over, gently, to make sure the ingredients are evenly distributed. Cover and chill until ready to bake.
• Let the strata recipe rest for at least one hour, so the bread soaks up all the eggs. Preheat the oven to 350 degrees F. (This is a fabulous make-ahead overnight recipe, so you can also preheat the oven in the morning.)
• Bake, uncovered, for 50-60 minutes, until the top is golden-brown and puffy in the center. Insert a sharp knife into the center to check that the eggs are set. If not, bake another 5-10 minutes. Then cool for 5 minutes before cutting. Serve warm!

LEMON-RASPBERRY FRENCH TOAST STRATA

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.

RASPBERRY BAKED FRENCH TOAST

Steps:

• Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

EVERYTHING BAGEL STRATA

Steps:

• Make the strata: Butter a 9-by-13-inch baking dish. Combine the cream cheese and eggs in a blender and blend until smooth. Add the milk and parmesan and blend until smooth. Season with salt and pepper. Add the dill and blend a few seconds, then blend in the lemon zest.
• Transfer the custard to a large bowl. Add the bagel pieces and mix to coat, pressing on the bagels to totally submerge them in the custard. Transfer the mixture to the prepared baking dish. Cover and refrigerate overnight, pressing on the bagels a few times.
• Preheat the oven to 350˚. While it heats, remove the strata from the refrigerator, uncover and place on a baking sheet. Bake until puffed and lightly golden brown around the edges and just set in the center, about 40 minutes. Let sit for 15 minutes.
• Make the caper relish: Combine the capers, dill, tomatoes and onion in a bowl. Season with a touch of salt and pepper. Let sit at room temperature for 15 minutes.
• To serve, cut the strata into large round circles (like a bagel!) and place on plates. Top with the smoked salmon and relish.

RASPBERRY CREAM CHEESE PIE

Steps:

• In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
• In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
• Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
• Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!

RASPBERRY GOAT CHEESE BREAKFAST STRATA

Steps:

• Preheat oven to 325 degrees F. Lightly grease a 9- by 13-inch baking dish with cooking spray. Arrange half the bread in dish, overlapping and wedging pieces to cover the bottom.
• In a large bowl, whisk together 5 eggs, then add milk, cream, 2 tablespoons. sugar, vanilla, nutmeg, and salt and whisk again. Pour half of custard over bread in dish, letting it soak in thoroughly. Set remaining custard aside.
• To make filling, use a handheld or stand mixer to beat together goat cheese, cream cheese, butter, remaining egg, and remaining 2 tablespoons sugar in a large bowl until soft and fluffy, about 1 minute. Drop half of filling over bread in large spoonfuls, gently spreading it out with the back of the spoon. Repeat process with half of jam. Arrange remaining bread in a layer, then repeat process with custard, goat cheese filling, and jam. Swirl a butter knife through the top layers of cheese and jam to create a decorative design. (At this point, the strata can be baked immediately or covered and refrigerated overnight.).
• Bake for about 50 minutes, or until the strata is puffed, firmly set, and golden brown. Set aside to cool for 10 minutes, then dust with confectioners' sugar, cut into squares, and serve.

EASY BREAKFAST STRATA

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese., In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

FRENCH TOAST STRATA

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.

CHEESE STRATA

Steps:

• Arrange half the bread in a buttered 2 1/2 quart baking dish or 8x8 pan.
• Drizzle half the melted butter over the bread.
• If adding veggies or meat layer those on next.
• Cover with the shredded cheese.
• Top with remaining bread and drizzle remaining butter over.
• In a small bowl, beat the milk, eggs and seasonings.
• Pour over the bread.
• Bake, covered, at 350 degrees for 40 minutes. Uncover and bake 10 more minutes.
• Can be refrigerated unbaked up to 1 day.