Sunday, December 5, 2010

Raspberry lemon French toast strata

1/3 cup pure maple syrup, plus additional for serving
4 cups 1-inch cubes day-old country-style white bread with crusts
1 pint fresh raspberries
4 large eggs
2 cups 1% milk
1 cup half and half
finely grated zest of 1 lemon
1/4 teaspoon salt
3/ teaspoon vanilla extract
1/2 teaspoon cinnamon
Arrange rack in center of the oven and preheat to 350°F.

Lightly butter 11-inch oval gratin dish. Scatter bread cubes and raspberries in dish, pour in maple syrup.

In large bowl, whisk together eggs, half and half, milk, lemon zest, vanilla extract, cinnamon and salt; pour over bread cubes.

Bake strata until puffed and golden brown, about 1 hour. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.