Raspberry angela strata recipe

Raspberry Angela Strata recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Raspberry Angela Strata recipe is a delightful and easy-to-make dish that combines the sweetness of raspberries with the richness of a strata. This recipe is perfect for breakfast or brunch, as it can be prepared ahead of time and baked in the morning. The layers of bread, raspberries, and a creamy custard create a mouthwatering combination that is both satisfying and indulgent. With a hint of cinnamon and a drizzle of maple syrup, this Raspberry Angela Strata is sure to become a family favorite.

Keywords: raspberry, angela strata, breakfast, brunch, custard.

Raspberry angela strata recipe details

Raspberry angela strata recipe, recipe Rating: 4.6
Number of votes:109

Ingredients

8 medium croissants

One 8-ounce container cream cheese

One 8-ounce package frozen or fresh raspberries

8 eggs

1/2 cup sugar

1-1/2 cups half and half

1 teaspoon almond extract

1 teaspoon vanilla

1/2 teaspoon nutmeg

1/2 cup orange marmalade

1/4 cup orange juice

Instructions:

Lightly oil eight 1-cup ramekins.

Cut croissants into 1/4 inch cubes. Fill each ramekin halfway, and put about 10 raspberries on top. Fill the rest of the way with remaining croissants.

Warm cream cheese (much easier–30 seconds or so in the microwave) and beat eggs in one at a time. Add sugar, cream, almond extract, nutmeg, and vanilla; whip thoroughly.

Ladle custard into the ramekins–filling close to the top. Press slightly to make sure that all the croissants are wet.

Glaze:Mix orange marmalade and orange juice in a small bowl; spoon over the croissants to make a glaze. Cover with plastic wrap and refrigerate overnight.

Next morning, bake at 350 degrees for about 40 minutes, until custard is puffed (it can go quite high) and slightly browned. Serve at once.

Serves: 8