A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Raspberry Cream Cheese Strata
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- #41372
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 slices bread, cut into 1-inch cubes, divided
1 package (3 ounce size) cream cheese, cut into 1/2-inch cubes
1/2 cup fresh or frozen unsweetened raspberries
3 eggs
1 tablespoon maple syrup
1/2 cup milk
Raspberry Syrup
1/4 cup sugar
1 1/2 teaspoon cornstarch
1/4 cup water
1/4 cup fresh or frozen unsweetened raspberries
1 teaspoon butter
directions
Place half of the bread cubes in a shallow 1-quart baking dish coated with nonstick cooking spray. Top with cream cheese and raspberries.
In a small mixing bowl, combine the eggs, syrup, milk and remaining bread cubes. Spoon over the raspberries. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake at 350 degrees F for 30 minutes. Uncover and bake for 15-20 minutes longer or until set.
Meanwhile, for syrup, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat. Reduce heat and simmer uncovered for 2-3 minutes or until syrup reaches desired consistency.
Add berries and mash slightly. Remove from the heat and stir in butter. Pour over strata. Serve immediately.
added by
snoleppard42
nutrition data
Nutritional data has not been calculated yet.
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