This lightly sweet, tangy bread pudding is a snap to assemble. Feel free to use any kind of white bread you like — presliced sandwich bread (cut into 1-inch pieces) will give a smoother texture, while cubes of French or Italian bread with their crusts will make the pudding chunkier.
Recipe information
Total Time
45 minutes
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Arrange rack in center of the oven and preheat to 350°F.
Step 2
Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and raspberries in dish.
Step 3
In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.
Step 4
Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.
Recipe notes
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