Raspberry Cream Cheese Strata Recipe

4.5 2 5
Raspberry Cream Cheese Strata Recipe
Raspberry Cream Cheese Strata Recipe photo by Taste of Home
Publisher Photo

Raspberry Cream Cheese Strata Recipe

Read Reviews
4.5 2 5
Publisher Photo
Vickie Fletcher, Lewisburg, Pennsylvania shared this fruity strata recipe.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 45 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 45 min.

Ingredients

  • 4 slices bread, cut into 1-inch cubes, divided
  • 1 package (3 ounces) cream cheese, cut into 1/2-inch cubes
  • 1/2 cup fresh or frozen unsweetened raspberries
  • 3 eggs
  • 1 tablespoon maple syrup
  • 1/2 cup 2% milk
  • RASPBERRY SYRUP:
  • 1/4 cup sugar
  • 1-1/2 teaspoons cornstarch
  • 1/4 cup water
  • 1/4 cup fresh or frozen unsweetened raspberries
  • 1 teaspoon butter

Directions

Place half of the bread cubes in a shallow 1-qt. baking dish coated with cooking spray. Top with cream cheese and raspberries. In a small bowl, combine the eggs, syrup, milk and remaining bread cubes; spoon over raspberries. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until set.
Meanwhile, for syrup, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or until syrup reaches desired consistency. Add berries; mash slightly. Remove from the heat; stir in butter. Pour over strata. Serve immediately. Yield: 2 servings.
Originally published as Raspberry Cream Cheese Strata in Cooking for 2 Spring 2005, p27

Nutritional Facts

1 piece: 682 calories, 29g fat (14g saturated fat), 376mg cholesterol, 729mg sodium, 85g carbohydrate (0 sugars, 4g fiber), 22g protein.

  • 4 slices bread, cut into 1-inch cubes, divided
  • 1 package (3 ounces) cream cheese, cut into 1/2-inch cubes
  • 1/2 cup fresh or frozen unsweetened raspberries
  • 3 eggs
  • 1 tablespoon maple syrup
  • 1/2 cup 2% milk
  • RASPBERRY SYRUP:
  • 1/4 cup sugar
  • 1-1/2 teaspoons cornstarch
  • 1/4 cup water
  • 1/4 cup fresh or frozen unsweetened raspberries
  • 1 teaspoon butter
  1. Place half of the bread cubes in a shallow 1-qt. baking dish coated with cooking spray. Top with cream cheese and raspberries. In a small bowl, combine the eggs, syrup, milk and remaining bread cubes; spoon over raspberries. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until set.
  3. Meanwhile, for syrup, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or until syrup reaches desired consistency. Add berries; mash slightly. Remove from the heat; stir in butter. Pour over strata. Serve immediately. Yield: 2 servings.
Originally published as Raspberry Cream Cheese Strata in Cooking for 2 Spring 2005, p27

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MY REVIEW
tkarinas User ID: 4389335 59513
Reviewed May. 3, 2010

"Raspberry cream cheese strata is a recipe my family simply loves. It's so easy to make and tastes so good, we make it whenever we have all the ingredients. It's a keeper and going in my recipe box."

MY REVIEW
annalisa_harmon User ID: 4521665 207216
Reviewed Jan. 22, 2010

"Good!"

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