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Berry Strata Recipe

Berry Strata

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (129)

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Average Rating:

Total Reviews: 129

Showing 41-50 of 129

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  • on October 12, 2009

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    IF you sweeten this recipe up a bit it is definitely a "keeper" for summery version of bread pudding. Add 1/3 cup instead of 1/4 cup sugar, and add an extra Tablespoon of honey (or you can also use pancake syrup which worked perfectly, add 1 teaspoon of vanilla and cinnamon and a dash of nutmeg. I also enriched with extra Tablespoon of butter and extra 1/4 cup ricotta, and the result was very good.. Like another reviewer I added a few more berries (raspberries and blueberries which gave better proportion and visual appeal to the dish. IF you like bread pudding, you will like this recipe with these changes.

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  • on October 10, 2009

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    Due to my wife's gluten allergy we used gluten free bread - 5 slices as they were smaller than standard bread. As the gluten free bread is denser it did not soak-up the liquid completely. Try reducing the liquid mixture or adding even more bread.

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  • on October 08, 2009

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    This recipe was perfect for some day old bread that I had and wasn't sure what to do with. Next time I think I will add some more berries--I think some others suggested that as well. It was great for dessert and breakfast. My 15 month old daughter loved it as well!

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  • on October 08, 2009

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    This was very good! I wish I would have read the reviews before I made it, though. As some have commented, it could be a tad sweeter. I served this with coolwhip on top and it was pretty good. I bet it would be as good with some vanilla ice cream. Next time, I will use a bit more sweetener and a touch of vanilla. Also, I baked it for an hour at 325 degrees and it was just nicely golden brown on top but still moist inside. I will definately make this again, soon!

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  • on October 06, 2009

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    MY HUSBAND AND I ARE NOT BIG SWEET EATERS. WE DID MAKE LOW FAT AND LOW SODIUM. IT WAS PERFECT FOR US. WE LOVED LOVED IT. LOVE YOUR SHOW.

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  • on October 03, 2009

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    This is like comfort food, could be served as breakfast too.

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  • on July 14, 2009

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    My husband and I thought it was pretty good. It wasn't fantastic or show stopping, but it was flavorful. Great for breakfast, not for dessert, which we knew.

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  • on April 26, 2009

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    My family absolutely loves this strata. I use callah or a baguette. I use fresh and or frozen berries - single berries, multiple berries. I always add a splash of cinnamon, nutmeg, ginger and vanilla extract. I have this recipe memorized I make it so often. Thank you for sharing.

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  • on January 22, 2009

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    This strata was so delicious!!! It tasted like a delicate bread pudding. I used challah for the bread which I toasted lightly before adding it to the mix. Also, I made EVERYTHING low fat: I used "I can't believe it's not butter", skim milk, low fat ricotta, and splenda for baking, and it was still so delicious!!! Next time I will add a little more berries (12 oz instead of 10.

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  • on January 21, 2009

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    I made this for my parents a couple of weeks ago. Instead of the 4 bread slices, I used 4-1/2 cups of crusty french bread cut into cubes. I also used 11x9 glass pan instead of the round baking dish and cooked for 45 min. It came out a perfect golden brown and was not soggy or mushy at all like some of the others have commented. The only thing my family agreed on is the lack of sweetness. I will try this again with a little more sugar or with sweetened berries. Other than the sweetness this was a major hit. I plan on serving this to my boyfriend on Valentine's Day for breakfast paired with mimosas!!!!

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