Lemon-Raspberry French Toast Strata with Almonds and White Chocolate
French Toast Strata, like a bread pudding or casserole, are a classy and versatile option for a special breakfast or brunch. With Spring in the air, and Mother's Day almost here, this bright and colorful strata full of fresh spring flavors is the perfect dish to serve. With lemon, fresh raspberries, sliced almonds and chunks of white chocolate, this makes a decadent and impressive addition to any occasion. For an extra special touch, make your own Buttermilk Caramel Syrup to serve warm over the top of the Strata.
Lemon-Raspberry French Toast Strata with Almonds and White Chocolate
Serves 8
1 loaf day-old french bread, cut into 16 slices, with or without using ends
1 pint fresh raspberries, rinsed and drained if needed
7 large eggs
1 pint heavy cream
1 1/2 cups milk
zest of 1 lemon, finely grated
2 Tablespoons sugar
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
1/2 teaspoon fine sea salt
1/2 cup slices almonds
2 oz white chocolate, coarsely chopped
3 Tablespoons light brown sugar
Confectioners' Sugar for sprinkling, if desired
Preheat oven to 350 degrees F. Lightly butter a large, glass baking dish.
Arrange the slices of bread, slightly overlapping, in two rows of 8 slices each. Sprinkle the raspberries over the slices.
In a small bowl rub the 2 tablespoons of sugar and the lemon zest together until the sugar is pale yellow and fragrant. In a large bowl, combine the eggs, cream, milk, lemon sugar, salt, and vanilla and almond extracts whisking the mixture well.
Pour the egg mixture evenly over the bread slices in the pan. Sprinkle the slices almonds, brown sugar and white chocolate over the top of the bread and egg mixture in the pan. Bake for 45 minutes or until puffed and golden and the center barely jiggles - the egg should be all baked and puffed, like a bread pudding. Rest 5 minutes before serving warm with the buttermilk caramel syrup and a sprinkle of confectioners' sugar if desired.
Buttermilk Caramel Syrup
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 teaspoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla
Place all ingredients, except the vanilla, into a medium saucepan over medium heat. Stir together and bring to boil. Allow to boil 5 minutes. Stir in the vanilla, off the heat. Serve warm.
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