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Citrus Raisin Strata

On a recent trip to New York to visit my sister, she served this winning egg dish for breakfast one morning. It was so worth waking up to!

 

Citrus Raisin Strata Recipe

Margaret's Citrus Raisin Strata

The strata, made of raisin bread cut into cubes and soaked in eggs, cream, sugar, orange peel and vanilla (yes, it should be an occasional treat, not your usual morning meal!) was the invention of Margaret Peche of Mesa, Arizona. It truly is a winner and won Margaret $200 in the Egg Stratas and Casseroles category of a Better Homes and Gardens recipe contest in May 2002. It's simple to make with simply delicious results! Try it for yourself!

Margaret's Citrus Raisin Strata

akes 4 to 6 servings

  • 10 slices cinnamon raisin bread
  • 3 eggs, slightly beaten
  • 2 cups half-and-half or light cream
  • 2/3 cup sugar
  • 1-1/2 tsp finely shredded orange peel
  • 1 tsp vanilla Vanilla yogurt (optional)

Preheat oven to 350ºF. Tear bread into bite-size pieces. Place in a greased 2-qt square baking dish. (You can use an 8 or 9-inch square baking dish.)

In a medium bowl, combine eggs, half-and-half, sugar, orange peel, and vanilla. Pour bread in baking dish. Bake, uncovered, until a knife inserted near the centre comes out clean, about 45 minutes.

Let stand for 15 minutes before serving. Serve with vanilla yogurt.

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