Sweet Ricotta Strata with Fruit

Similar to a bread pudding, but not quite as sweet, this breakfast strata tastes great when served alongside a fresh berry salad.

Serves: 6Hands-on: 15 minutesTotal: 2 hours 25 minutesDifficulty: Medium

Serves: 6


  • 1⁄2 cup dried cranberries
  • 1⁄2 cup raisins
  • 6 large egg whites
  • 3 large egg yolks
  • 1 Tbsp. sugar
  • 1⁄4 tsp. salt
  • 4 cups cubed baguette
  • 1⁄2 cup part-skim ricotta cheese, drained


  • Spray an 8-by-8-inch casserole dish with nonstick spray.
  • Combine dried cranberries and raisins in a small bowl. Cover with 1 cup boiling water and set aside for 10 minutes. Drain.
  • Whisk the egg whites, egg yolks, sugar, and salt together in a large bowl.
  • Stir in the baguette, cranberries, raisins, and ricotta; pour into prepared casserole dish.
  • Place a heavy weight on top of the strata so that the custard mixture can soak into the bread. Refrigerate for at least 1 hour.
  • When ready to bake the strata, preheat the oven to 325°F. Place the strata on the middle rack and bake until the center is set and cooked through, about 1 hour.