Shoot! I forgot to snap a picture of this strata when it came out of the oven in all its casserole-sized glory. But at least I managed to get a picture of a single serving. Think of this dish as a sweet take on a breakfast casserole–so tasty!

1-1 lb loaf challah bread (croissants would be yummy too), cut into 1″ cubes

7 large eggs, divided

2 cups half-and-half

2 tbsp granulated white sugar

1-1/2 tsp pure vanilla extract

1/2 tsp ground nutmeg

1/4 tsp fine sea salt

12 oz cream cheese, softened

2 tbsp unsalted butter, softened

1/4 cup granulated white sugar

1-1/2 cups blackberry jam

Confectioner’s sugar

1) Preheat oven to 350 degrees and lightly oil a 9×13″ baking dish

2) Distribute half the bread cubes over bottom of baking dish

3) In medium bowl, beat 6 of the 7 eggs with half-and-half, 2 tbsp sugar, vanilla, nutmeg, and salt until well combined; pour half the egg mixture over bread cubes in baking dish; set aside

4) In medium bowl, beat cream cheese, 1 remaining egg, butter, and 1/4 cup sugar until well combined; by spoonfuls, drop half of cream cheese mixture over bread and gently spread with back of spoon

5) By spoonfuls, drop half of blackberry jam over bread and gently spread with back of spoon

6) Distribute remaining bread over strata and repeat the process with remaining egg mixture, cream cheese mixture, and jam

7) Bake 45-50 minutes until strata puffs and sets; dust with confectioner’s sugar; serve

Serves: 6-8

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/09/12–the one that disappeared into a black hole (which is the reason WordPress and I met up).


  1. Teresa says:

    Oh, my! I’m going to have to try this one sometime! I love gooey stuff!

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