May 03, 2012
This recipe was given to me by a friend, she thought I might like it for breakfast, and she was right. Thank you Bonnie!! The original recipe comes from the Kraft Foods and makes a large serving. Great for a large family but too big for just the two of us. This is my version. I halved the recipe, used more blueberries, and because I don't like thinks too sweet, I cut down the brown sugar and maple syrup.
Easy to make; you put it all together the night before and bake it in the morning. Great for a Sunday brunch.
6 slices challah (egg bread), cut into 1/2-inch cubes (about 4-5 cups)
1-1/2 cups fresh or frozen blueberries, divided
1/2 pkg. (125 gr.) Cream cheese cut into 1/4 inch cubes
1-1/2 cups milk
1 tsp. cinnamon
1/3 cup maple syrup, divided
1 tbsp. brown sugar
SPREAD half the bread cubes onto a greased 8x8 inch baking dish; cover with 3/4 cup blueberries, the cubed cream cheese. Spread remaining bread on top.
WHISK eggs, milk and cinnamon in medium bowl until well blended. Add about 1/4 cup syrup and sugar; mix well. Pour over bread. Refrigerate 12 hours or overnight.
HEAT oven to 350ºF. Bake strata, covered, for 30 minutes then uncovered for 15-20 minutes, or until centre is set and top is lightly browned.
BRING remaining syrup and blueberries (I used frozen) to boil in saucepan, stirring constantly; simmer on medium-low heat 1 min., stirring constantly. Serve over individual servings of strata.
Makes: 4-6 servings
Leia’s Culinary Treasures
NOTE: For the original recipe go to KRAFT FOODS.