Raspberry Cream Cheese Strata

Easter Brunch Ideas Raspberry Cream Cheese Strata

Quick look

  • prep 15min    cook 45min
  • serves 2


  • 4 slices bread, cut into 1-inch cubes, divided
  • 1 package (3 ounces) cream cheese, cut into 1/2-inch cubes
  • 1/2 cup fresh or frozen unsweetened raspberries
  • 3 eggs
  • 1 tablespoon maple syrup
  • 1/2 cup 2% milk

Raspberry Syrup

  • 1/4 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 1/4 cup water
  • 1/4 cup fresh or frozen unsweetened raspberries
  • 1 teaspoon butter

    How to make it 

  • 1

    Place half of the bread cubes in a shallow 1-quart baking dish coated with nonstick cooking spray. Top with cream cheese and raspberries. In a small mixing bowl, combine the eggs, syrup, milk and remaining bread cubes; spoon over raspberries. Cover and refrigerate overnight.

  • 2

    Remove from the refrigerator 30 minutes before baking. Bake at 350°F for 30 minutes. Uncover; bake 15-20 minutes longer or until set.

  • 3

    Meanwhile, for syrup, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or until syrup reaches desired consistency. Add berries; mash slightly. Remove from the heat; stir in butter. Pour over strata. Serve immediately.

Nutritional Information(per serving)

  • Calories: 682
  • Fat: 29g
  • Saturated Fat: 14g
  • Cholesterol: 376mg
  • Sodium: 729mg
  • Carbs: 85g
  • Protein: 22g
  • Fiber: 4g

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