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Raspberry Cream Cheese Strata

 Raspberry Cream Cheese Strata
Vickie Fletcher, Lewisburg, Pennsylvania shared this fruity strata recipe.
2 ServingsPrep: 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 Eggland's Best 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

2 of 2

Raspberry Cream Cheese Strata (continued)

Directions (continued)

  • desired consistency. Add berries; mash slightly. Remove from the
  • heat; stir in butter. Pour over strata. Serve immediately. Yield: 2
  • servings.
Nutritional Facts: 1 serving equals 682 calories, 29 g fat (14 g saturated fat), 376 mg cholesterol, 729 mg sodium, 85 g carbohydrate, 4 g fiber, 22 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.