Last updated on November 11th, 2016
I made this strata for a small brunch party last Sunday, and it disappeared in a flash. Not to worry — I made the same strata on Tuesday, so that you could try it, too!
I’m talking about juicy raspberries. And tangy goat cheese. And cubes of soft bread, soaked, overnight, in a vanilla custard sauce. It’s an easy strata to schedule for a party. Make it a day in advance, and then bake it off exactly 1 hour before your guests arrive.
Ready to taste this colorful reverie? My step-by-step recipe:
Take 10 slices of bread (white, whole wheat, multi-grain, gluten-free, or what have you)…
And cut them into 1/2-inch cubes.
Throw half of the cubes into a buttered, 2-quart baking dish or gratin pan.
Next, grab about 12 ounces of fresh or frozen raspberries, and scatter half of them over the bread.
Then crumble 4 ounces of good goat cheese, and sprinkle half of it betwixt and between the berries.
To make the vanilla custard sauce, just crack 5 large eggs into a green bowl, and violently beat them with a wire whisk.
Then beat in 2 1/2 cups half-and-half (or, use heavy cream or just plain milk)…
And exactly 1 teaspoon of pure vanilla extract.
Ladle half the custard over the bread, berries, and cheese.
Then toss the remaining bread, berries, and cheese into the dish…
And cover them with the remaining custard.
I’d say this strata is looking good already. For now, just cover the dish with aluminum foil, and pop it in the fridge overnight. The next morning, bake, still covered with foil, for exactly 50 minutes at 350°F. Then remove the foil, and continue baking until puffed and slightly browned — about 10 minutes.
And here is our strata, all baked, puffed, and beautiful. Ready to devour it?
And devour it you will, because it’s so darned good! If you’re like me, you’ll drizzle some pure maple syrup over the top.
And here, because I love you, is the printable:
This make-ahead strata rings all the right bells for me. It's juicy with fresh or frozen raspberries, and tangy with good goat cheese. Serve it for breakfast, brunch, or even dinner, and everyone will think you're a genius.
Ingredients
- 10 slices (about 3 oz) bread (white, whole wheat, multi-grain, or your choice), cut into 1/2-inch cubes
- Butter or non-stick spray for greasing the baking dish
- 2 pints fresh or frozen raspberries
- 4 ounces goat cheese, crumbled
- 5 eggs
- 2 1/2 cups milk or cream (or a combination of the two)
- 1 teaspoon pure vanilla extract
- Pure maple syrup, for serving
Instructions
- Toss half of the bread cubes into a greased, 2-quart baking dish. Sprinkle half the raspberries on top, followed by half of the goat cheese. Beat the eggs, milk or cream, and the vanilla together. Pour half of this custard over the bread, berries, and cheese. Then layer the remaining bread, berries, and cheese into the baking dish, and finish with the remaining custard. Cover with aluminum foil, and refrigerate overnight.
- Center the oven rack; preheat oven to 350°. Bake, covered with foil, for exactly 50 minutes. Then remove the foil, and continue baking until puffed and slightly golden -- about 10 minutes.
- Serve hot or warm with a drizzle of pure maple syrup.
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Other brunch ideas from Kevin’s kitchen:
Organic Cinnamon-Maple Granola
Blueberry Streusel Strata (GF)
Eggs in Bacon Baskets
Mary in Iowa says
Six gallons of garden raspberries (Caroline variety) were tucked away in the freezer last summer, so this will get made and devoured in an embarrassingly short length of time. Vanilla syrup or vanilla extract?
Kevin Lee Jacobs says
Hi Mary – Fixed to read vanilla extract. Enjoy this sumptuous strata!
Catharine R. says
I’m having overnight guests this weekend, so this is perfect. Thank you Kevin, you have THE best recipes!
Aimee says
The strata looks wonderful. Do you think it would work with gluten free bread? And if so, which one do you recommend?
Kevin Lee Jacobs says
Welcome aboard, Aimee. I once made this strata with GF tapioca bread, and it worked out fine. Enjoy!
Ilona Weisman says
Hi Kevin, the Chablis producer is William Fevre. Fourchaume is the modestly priced wine, Les Clos is the Grand Cru. Best with scallops or lobster, with classic preparations. You might find the wines along with other Fevre vintages on wine-searcher.com. was a pleasure chatting with you this evening. Ilona
Trudi says
Raspberries and Goat Cheese! Good heavens man you sure know how to get me drooling. ..and Aimee what ever gluten free bread you have will work ! Go for it! Raspberry heaven. here i come…. I bet our grandson will love me even more when i serve this after his Spartan race this weekend
Kevin Lee Jacobs says
Hi Ilona -Yes, great fun discussing food and wine last evening. Thanks for stopping by, and thanks for the Chablis tips!
Hi Trudi – Here’s wishing your grandson good luck at his Spartan race. Enjoy the strata!
Beverly, zone 6, eastern PA says
Our frozen black raspberry crop has been consumed. June will bring the next harvest. Not being able to wait that long to try this recipe, I plan to splurge at the store for red raspberries and chèvre without guilt !! This looks scrumptious. I like the idea of allowing it to sit overnight for the bread to absorb more of the custard.
Marisa says
Do you think it would work with Strawberries?
Kevin Lee Jacobs says
Hi Beverly – It’s worth the splurge! Enjoy.
Hi Marisa – The strata would be delicious with strawberries. Or blueberries. Have fun!
Ann Manning says
Can’t wait to give this a try. Looks amazing, and how can you miss with berries and goat cheese.
Frank Marino says
you don’t use any sugar or sweetener in this recipe ?
John says
Mmmm, looks delish! And no added sugar to the custard?
Kevin Lee Jacobs says
Hi Frank and John – I did not add sugar. For sweetness, I simply drizzled each serving with pure maple syrup. Delicious!
Donna Whitley says
I am going to try it with blueberries and a little nutmeg. Can’t wait!
Dorothy says
Was wondering if there is a substitute for goat cheese? Love most cheeses but not goat cheese. Would love to try this recipe.
Sheree says
I want to make this for my fiber arts group tomorrow. Some of them prefer not to eat goat cheese (they don’t like it!). Can I make this with feta or a different cheese?
Kevin Lee Jacobs says
Hi Dorothy and Sheree – I can’t say for certain, but my guess is that feta would make a fine substitute for goat cheese. Let me know how the strata works out for you!
Vickie P. says
This looks and sounds so wonderful! Thanks for sharing and I look forward to making it!
MEGAN BLACK says
I am not a goat cheese fan either. I think it would be fine with little dollops of good cream cheese (the kind without stabilizers!) or our super soft California Monterey jack. Will be winner no matter what cheese one uses, I’ll bet! Thanks, Kevin, for the new ideas.
Debra says
OH MY GOSH!
So easy I cannot wait to try this!!
Good job Kevin!!
Karen says
My daughter is a goats cheese fiend! Just sent your post to her to try…she might become addicted to you too!!!
Is it good cold too? Was wondering about taking it when going to lunch…here in Italy it is normal to take a dish/dessert….you are a genius Xxx
Cheryl says
I’m pretty sure this would be most excellent with any type of berry: Raspberries, blackberries, strawberries, and especially blueberries. How do you think it would turn out using mini-muffin pans? I’m going to try it.
Sue Iseman says
This would be divine with many other fruits and excellent with brioche!
Melissa Horton says
Hmm Hmmm Hmmm!
annie says
One more great reason I (happily) cannot be a vegan. Thanks, Kevin.
Diane says
Seriously? Nobody mentioned the dinosaur? Don’t get me wrong, the strata looks divine, and I look forward to trying it, but there’s a dinosaur on the table! Kevin, you are fantastic!
Kevin Lee Jacobs says
Hi Sue Iseman – Brioche, yes. Why didn’t I think of that?!
Hi Diane – He’s my new sous-chef.
Julie R says
This looks like a winner recipe. Kevin, I like how you take before and after photos of all of the recipes. Seeing the photos really made me want to make this, yum ! I’m glad Mr Dinosaur left some for you = )
Joanna says
Just before serving I will pour over pure Maple syrup!
Kerry says
Not a fan of goat cheese. White chocolate on the other hand…
Laura Rankin says
Wow! This looks and sounds fabulous. Thank you. Plus, if I buy low carb bread online, it perfectly translates into a low carb strata without changing another thing. Lovely!
Cate says
Mascarpone would be a great substitute in this. It’s creamy like the goat cheese but with less tang. Most grocer’s have it. I wonder if the feta may be too salty?
Sekina Suleman says
Dear Kevinsky( that’s my nickname for my nephew Kevin in Cape Town.)
No,no ,no you’re the genius.)
My mouths already drooling for that raspberry strata. !! Will try to make it on the weekend.
Thank you so very much.
Lots of good wishes and regards
Sekina Suleman in Vancouver.
Pat says
Kevin – I made this piece of heaven this morning. It’s my birthday and I thought I deserved something more than the usual greek yoghurt and granola. What a wonderful way to start my 63rd year! This will definitely go into my must-make for brunch file. I only made half of the recipe as we’re just two. Double the amount would be double the ecstasy! Thank you for this.
Kevin Lee Jacobs says
Hi Pat – So glad you liked the strata. Happy birthday to you!
Beverly, zone 6, eastern PA says
We made this today! It was so lovely when baking. For convenience, albeit with trepidation, I used the clear glass lid that came with my casserole in place of foil, but it all seems perfect in the end. Served warm, the berries just melted on the palate.
My ten slices of bread weighed a lot more than 3 ounces and I am wondering if that was supposed to be 13 ounces. It’s not important… as long as you count the ten slices.
We are looking forward to having second helpings tomorrow. Your name flies around my kitchen almost once a day.
Kevin Lee Jacobs says
Hi Beverly – Thanks for trying this strata — so glad it worked out for you. I’ll have weigh my 10 slices of bread again!
Lori Beth Jones says
Love your site and your recipes, Kevin! My mom and I hope to get to a tour this summer from the Pittsburgh area. We made this this morning with frozen organic black raspberries. Delicious!!! Thank you!
Linda McCaughey says
First: I do not cook. Second: this recipe was too intriguing not to try; so, i did. Third (and most important!): it was so easy and so out-of-this-world delicious that i made it a second time!! also, i added some blackberries, blueberries, and pomegranate arils. yummy!!!!
Kevin Lee Jacobs says
Hi Linda McCaughey – Love your blackberry/blueberry/pomegranate variation!