Blueberry, Lemon & Ricotta Strata
What could be better than waking up to this delicious Blueberry, Lemon & Ricotta Strata - a breakfast bake worth getting out of bed for. Creamy ricotta cheese and cubes of French bread are mixed with a light egg mixture and combined with sweet blueberries. The whole dish can be made the night before and popped in the oven in the morning. It's perfect for a delicious breakfast treat, or a foolproof way to impress your brunch guests.
Bite Me Bit
"My last meal on Earth, I would love it to be a bowl of blueberries with cold cream."
2 cups whole milk
1 cup ricotta cheese
½ cup heavy cream
1/3 cup sugar
3 tbsp melted butter
1 tsp vanilla extract
2 tsp lemon zest
½ tsp kosher salt
8 cups (1-inch cubed) French bread
2 ½ cups fresh blueberries
1) In a large bowl, whisk milk, ricotta cheese, cream, sugar, eggs, melted butter, vanilla extract, lemon zest and salt. Stir in bread cubes and gently fold in blueberries. Place mixture in a 2 quart (or 9-inch square) baking dish that has been coated with non-stick cooking spray. Cover and refrigerate overnight.
2) Remove strata from refrigerator and preheat oven to 350ºF. Bake until golden on top, about 35-40 minutes. Let stand 10 minutes before serving. Serve with maple syrup if desired.