Berry Strata

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Berries are expensive for me here in Jamaica so I replaced it with a can of cocktail fruits and used 1% milk and this recipe is the boss!! my husband loves it and ate nearly half in one night. He claims its "like bread pudding but more exciting".

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This is a winner for our household. I used half-n-half instead of whole milk and added an extra tablespoon of sugar and extra mixed berries. My husband prefers to eat it cold for a snack or breakfast. Thanks Giada, I will make this again and again.

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AWFUL, I just threw it in the trash. How can anyone say it is great. I should send Giada and Food Network the grocery bill for the items I spent on this garbage. It has no flavor. I followed recipe as written. I read the reviews before making, should of known it was going to turn out bad, the negative reviews are spot on. I have tried, her other recipes with much success even with some negative reviews. Turn away, don't bother with this one.

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Could have been a 5 star recipe but does needs some simple adjustments.
Butter = 3T
Maple Syrup = 4T
Sugar = 1/3C
Ricotta=3/4c
Fruit=12oz
t vanilla extract
t cinnamon
dash of nutmeg
Only use sour dough bread from bakery!!!

These simple adjustment make this an excellent desert and forget the ice cream or whipped cream, the adjustments make this sweat enough and who needs those extra calories, right!
Yummy!

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In spite of everyone's previous comments ("add this, less of that", I followed the exact recipe with superb results! Had it for dessert last night and for breakfast this morning. Would be prefect with a good scoop of vanilla ice cream!

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Cut the ingredients in half, added a dash of fresh nutmeg and served for a great breakfast with sausage links. Used only about 1/2 tablespoon of sugar which was plenty with the honey.
Terrific.
Thanks Giada..............

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This looks so good- I can't wait to try this recipe this weekend for a family reunion. I think I'll definately try increasing the amount of sugar to be on the safe side. As for the comments saying the dish was "mushy", the consistancy of strata is similar to bread pudding- the interior is supposed to be soft and moist.

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The recipe was disappointing. The flavor was okay, but it was a mushy mess. It seemed to be missing a thicking agent. The cooking time was evenincreased 15 minutes but it still was loose, I will not make this again.

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I just made this using our own fresh picked Oregon blackberries. I used stale "Rustic Sourdough" bread. Per previous comments that this was bland, I added about 1/2 tsp. of salt, 1/2 tsp. grated orange peel, and I increased the sugar to 1/3 cup. Out of the oven, I let it sit for about 20 minutes for the juices to set up. Served warm with whipped cream or Cool Whip, this is a delightfully different treat. The reason some folks experienced mushy consistency is maybe they used fresh instead of dry bread. I plan on serving this in two weeks for breakfast to weekend guests.

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Made this the night before, and the made it for breakfast, it was GREAT!!!