Recipes

Lemon-Raspberry French Toast Strata

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Lemon-Raspberry French Toast Strata

Lemon-Raspberry French Toast Strata

amanda

Equipment

  • - Stand Mixer (for mixing batter) - KitchenAid 600-series or Hamilton Beach

  • - Non-Stick Frying Pan - 12 inches

  • - Heavy Duty Skillet - For cooking the strata in the oven

  • - Silicone Spatula (baking) - for mixing and flipping batter

  • - Whisk Set - Essential for beating eggs and other ingredients

  • - Cast Iron Dutch Oven or Baking Dish - Suitable for baking strata in the oven

  • - Silicone Cupcake Liners (optional) - If you choose to serve individual portions like cupcakes

  • - Digital Kitchen Scale - For precise ingredient measurements, especially if altering recipe ratios

Ingredients

  • 1/2 cup pure maple syrup, plus additional for serving

  • 6 cups 1-inch cubes day-old country-style white bread with crusts (about 12 ounces or 3/4 loaf)

  • 1 pint fresh raspberries

  • 6 large eggs

  • 4 cups whole milk

  • 1 teaspoon finely grated lemon zest

  • 1/4 teaspoon salt

Instructions

1

Instruction 1

Arrange rack in center of the oven and preheat to 350°F.
2

Instruction 2

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.
3

Instruction 3

In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.
4

Instruction 4

Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.
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