Baked French Toast “Strada” with balsamic berry crema
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| Ooey-gooey goodness for breakfast! |
Christmas morning is always full of activity, especially if you have kids! Believe me, I know.
This strada, like a baked french toast, is so easy because you assemble it the day before and let it soak in the fridge overnight.
Then, when the wrapping paper is flying, pop it in the oven and let it bake and you will have a special, delicious and homemade breakfast that is worthy of Christmas morning!
A Strada and a French Toast Bake are pretty similar. Both are well soaked bread or cake soaked in custard for an extended period and then bake until golden on top and creamy rich in the middle. So call it what you will. French, Italian or English. It's all good.
A final note” Frozen fruit is a good thing. Unless you are getting local fruit in peak season, use frozen! Frozen berries and stone fruit are packed with nutrients and picking them at their peak captures the flavor of the peak harvest better than winter fruit shipped thousands of miles. Go for it.
This recipe can be made the same day, but it certainly works better if the bread is allowed to soak overnight, or at least for an hour or two.
Assembly
Serves 4
¼ cup melted butter
1 Loaf Bread Alone Cinnamon Twist bread
1 cup cream cheese, softened*
1 ½ cup frozen blueberries, thawed (divided into 3 half cup portions)
1 cup frozen peaches, thawed
3 eggs
2 cups cream, or oat milk
½ cup maple sugar, plus 4 tablespoons for topping and sauce
Juice and zest of one orange
Pinch each of cinnamon and nutmeg
Pinch salt
You may use other frozen fruit, I happen to love the blueberry-peach combo
Use a 9 inch cake pan or 9x9 casserole dish.
Brush the bottom and sides with melted butter
Slice the bread into ¾ in slices.
Spread half of the slices with cream cheese and layer in the buttered baking pan.
Sprinkle with the peaches and one half cup of the blueberries.
Layer the remaining bread on top of the fruit.
In a mixing bowl, whisk the eggs and the sugar until light and fluffy.
Work in the cream and orange juice to make a smooth looking batter.
Fold in the spices, orange zest and salt.
Pour over the bread, trying to moisten everything.
Sprinkle the second half cup blueberries on top, leaving about ¼ cup for the sauce.
Now, cover the strada with plastic wrap and using your hands, gently press down the bread, getting it to soak up as much of the batter as possible.
Store, chilled for at least one hour or overnight.
To bake
Preheat oven to 325.
Pull the strada from the fridge, uncover it and allow it to sit on the counter for about 15-20 minutes to remove the chill while you make the coffee.
Sprinkle with 2 tablespoons of the maple sugar.
Bake in the center rack for 25-20 minutes, until golden around the edges.
Serve hot, warm or even cool later.
Top with blueberry-balsamic crema.
Blueberry-Balsamic crema.
The tartness of the balsamic, and the sweetness of the berries and sugar make this perfect sauce for the rich, sweet strada.
½ cup sugar
½ cup water
1 cup frozen blueberries
¼ cup Balsamic crema
In a small pot heat the sugar and water until the sugar is fully dissolved.
Pour in the blueberries and cook for two minutes, using a spoon to break the berries up a bit.
Stir in the balsamic crema and cook for another 3 minutes at a low simmer.
Serve warm over the strada.
*Note - You can soften cream cheese in the microwave on thaw setting for 1 minute.
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