Berry Strata

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Delicious. I used country white bread and wished for something a bit more sturdy but can't beat the flavor. It beat out everything else at a potluck Easter brunch for both adults and kids. We're making it again for Mother's Day!

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Just prepared this dish for a brunch dessert. Wow! It is very tasty with just enough sweetness. I followed the directions with the exception of using Challah bread and I added cinnamon, as other's suggested. I dried the cubed bread in the oven. I think this will be part of my Easter Brunch too.

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I have made this recipe many time with strawberry & everyone loves it. We eat it most of the time for breakfast.

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I read the reviews first and Jenny3206 said that "to make it desert like add more sugar & bread";
I did just that! cooked it for 10 min more as suggested by reviews & I LOVED IT!
Couldn't you make that recipe either as dessert or w/ ham & onion or just about everything?
Truth is that I doctor most recipes & no different with this one. I combined Giada's Strawberry Strata, that has both cream cheese & ricotta, excellent!

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Just put it in the fridge will bake tomorrow. Tasted the "batter" a little and it is amazing. Not overly sweet. The honey gives it a warmth. I used 5 croissants and didn't drain the liquid from the berries. Gave it a nice purple color and the extra croissant will help soak up the extra fluid. So excited for tomorrow :

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Great recipe. I saw a lot of reviews that said it wasn't sweet enough. Strata is usually served for breakfast, so it isn't usually as sweet as a dessert. If you are looking for this be dessert, you might want to add more sugar. Add a little more bread if concerned about mushiness.

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Delicious! I followed the recipe exactly and was very happy with the result. It tastes so good warmed up with a little whipped cream or ice cream!

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Very tasty..Cook a little more than 40 minutes.

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Tried her tip of using day old sourdough bread - very good!

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This was terrific! The only change I made was to cook it for about 50 minutes as my oven runs a bit cool. I think the key is use Brioche or day old french bread like you would in a bread pudding. I made it as a dessert topped with whipped cream. Yum!