July 5, 2017
makes 8 Servings
Prep Time: 20 mins
Cook Time: 1 hour
Total Time: 1 hour 20 mins
Grease an 8x11’’, or 9x13’’ baking dish with butter. Place half of the bread cubes in the prepared baking dish, arranging them to cover the bottom of the dish. Set aside.
In a medium bowl, whisk together the milk, eggs, vanilla extract, orange zest and ¼ teaspoon salt.
Slowly, and evenly, pour half of the egg-milk mixture over the bread in the baking dish. Spoon half (1/2 cup) of the ricotta over the soaked bread, dolloping the ricotta by the spoonful evenly over the bread. Repeat with half (1/2 cup) of the preserves. Arrange the remaining bread cubes evenly over top. Slowly pour the remaining egg-milk mixture over the bread. Spoon the remaining ricotta and jam evenly over the top. For best results, cover the strata tightly with aluminum foil and refrigerate overnight.
Preheat the oven to 350 degrees F. If you have refrigerated the strata, remove it from the fridge and let the strata sit on the counter while the oven preheats to remove the chill. Uncover the strata, brush with cream and sprinkle the almonds on top.
Bake, UNCOVERED, for 55 minutes – 1 hour, or until the strata is puffed, browned and the center is set (it shouldn’t jiggle when shaken). Remove from oven and set aside to cool for 10 minutes before serving.
Garnish with fresh mint, strawberries and powdered sugar if using. Cut into squares and serve. Enjoy!
Recipe by / Author: Cheyanne Holzworth-Bany