Apple and Cherry Strata with Macerated Strawberries and Whipped cream
It’s time for the Belmont stakes. That means partying New York Style. We wanted to do something reminiscent of the neighborhood of Belmont Park. So, we present this breakfast/brunch treat as part of that menu. There are different approaches to strata. Some do a single layer of bread. I prefer multiple layers cut into a nice tall piece. You can think of it as a layered french toast “lasagna” or a hearty bread pudding. Apple and Cherry Strata is the flavor combination we chose. But, there are many combinations.
When many people think of strata, they envision something savory, like smoked salmon. We had other savory items on the menu. So, to create a more diverse menu, sweet makes sense. When you do brunch, french toast or pancakes are often complimented by omelettes and other savory dishes. Think of this as the french toast component. It’s better than breakfast in Bread.
If you prefer, you can make this ahead of time. It is a durable dish that holds up to refrigeration well. I like to make it the day before, and, cut portions for a nicer presentation. Serve it with fresh macerated berries for a sweet repast. You could even serve Apple and Cherry Strata as dessert. Fresh fruit and hand whipped cream make this a decadent dish.
Table of Contents
Apple and Cherry Strata with Macerated Strawberries and Whipped cream
Ingredients
- 1 loaf White, cinnamon, and/or raisin bread, sliced
- 12 large eggs
- 1 Qt Heavy Cream
- 1 cup sugar
- 1/4 cup Maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 cups sliced fresh apple
- oil and sugar to cook apples
- 1 cup fresh Cherries, stems and pits removed. Cut in 1/2
- For Strawberries:
- 2 cups sliced fresh strawberries
- 2 Tbsp orange juice
- 1/2 cup sugar
- 1 oz grand Marnier
- For Whipped Cream
- 1 cup heavy Cream
- 2 Tbsp Powdered sugar
- 1/2 tsp vanilla extract
- Maple syrup for service
Instructions
- Preheat oven to 350
- Heat oil in a pan. Sear apples until caramelized.
- Whisk eggs in a mixing bowl. Add in sugar, then cream, maple, vanilla, and cinnamon
- Spray a casserole dish or deep pan with pan spray. Pour a coating of the egg and cream mix (called a royale) into the pan. Then, lay slices of bread in the pan to cover the bottom. If the pan is too big, cut some of the bread to make sure it covers the whole bottom of the pan. Next: spread apple and cherry slices evenly on top of bread. Top with egg mix. Repeat this layering of bread, fruit, and "royale" mix 2 times, so you have 3 layers of bread. There should be enough mix. If it is too dry, make a little more. It should be very moist (like bread pudding). The bread soaks up a lot of moisture.
- Bake for 40 minutes. It should be solid, not wiggly. check the center to make sure it is not liquid. If it needs more time, let it bake longer. Be careful, though, not to get the top too dark. If it is not fully cooked through, but the top is brown. Cover with foil, and finish.
- While the strata is baking or before you make it, toss sliced berries with sugar, juice, and booze. Allow to macerate in the fridge until service time. This can be done up to 1 day in advance. But, try to do it day of. Otherwise the berries start to look like frozen. If they maintain their fresh appearance, they are a better visual and textual experience.
- Make the whipped cream: Using either a mixer or a hand whisk: whip the cream in a stainless steel bowl until it starts to become thick. When it begins thickening, add in the sugar and vanilla. Don't over-whip. It should form soft peaks, not hard.
- You can either serve the strata straight out of the baking container, or allow it to rest a bit, and cut portions. I prefer the latter for presentation. Serve with berries, whipped cream, and maple syrup.