PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
This strawberry ricotta breakfast strata can be prepped the night before so it is easy enough for a busy morning, but still elegant enough for a special brunch.
This Overnight Strawberry Ricotta Breakfast Strata is easy enough for breakfast, brunch or dinner, yet elegant enough for Mother’s Day entertaining. Jam packed with buttery brioche bread, fluffy eggs, creamy ricotta and sweet strawberry preserves, this strata is sweet and savory breakfast perfection!
My fabulous mother unfortunately lives a few states away, and while I won’t be able to show her how much I unconditionally love, admire and respect her this upcoming Mother’s day, I am hoping she knows how much I care!
Aaaand, I hope she knows if we lived closer I would be over making her breakfast in bed.
Complete with carafes of Mimosas. Because what mother wouldn’t want THAT?
In case you are still on the fence, and wondering how to spoil your mom on the upcoming holiday, I highly suggest you steal my idea.
You should ABSOLUTELY make her this easy, yet elegant strata.
And then deliver it to her while she is still cozy and curled up in bed. <– But, don’t do that in the middle of the night or anything weird. You won’t get bonus points if you actually wake mom from her Sleeping Beauty-like slumber with breakfast in bed.
But, definitely do NOT forget the mimosas or the bloody marys! You DO get bonus points for bringing brunch WITH cocktails.
This layered casserole is loaded with silky, savory eggs, fluffy, buttery brioche bread, and studded with decadent, creamy ricotta and sweet, sticky Bonne Maman Strawberry Preserves.
Generously garnished with crunchy, salty slivers of almonds; slices of juicy strawberries and cooling, fresh mint, this strata is ULTIMATE in the brunch department.
Luscious, light and fluffy, yet thick and creamy with toasty-crisp edges, the consistency and texture of this strata is similar to a soufflé… MINUS all the laborious work and worrying. The star of this showy sweet and savory strata is most definitely the Bonne Maman preserves.
Bonne Maman only uses natural ingredients and features the finest quality fruits in their preserves and jellies. They are Non-GMO Project Verified, have no high fructose corn syrup, no artificial coloring, AND zero additives. Bonne Maman preserves are simply made from wholesome ingredients that can be found in anyone’s pantry. Basically, their commitment to deliciousness and homemade taste makes Bonne Maman my trusted brand of preserves.
And, since we wouldn’t want to do brunch like anything but a BOSS, Bonne Maman preserves are a MUST.
Because Mother’s Day brunch should be fancy, but not demanding, this sophisticated looking strata is easier than pie to prepare AND can be made in advance.
First, you cube some brioche bread and place half of it in a greased baking dish, making sure you arrange the bread to cover the bottom of the dish. Next, you whisk together some eggs with a bit of milk, vanilla extract and orange zest.
Then SLOWLY, and EVENLY, pour half of the egg-milk mixture over the bread in the baking dish. And then dollop half of the ricotta over the egg soaked bread, followed by half of the Bonne Maman preserves. Repeat the process with the remaining bread cubes, egg-milk mixture, ricotta and preserves.
Cover the casserole tightly with aluminum foil and transfer it to the refrigerator. Now go about your life. Pour yourself a glass of wine, make the kids some dinner, or write a Mother’s day card for your mom. Whatever’s clever, you guys. Just do you and have a good night.
In the morning, pull the strata out of the refrigerator and let it sit on the counter while you preheat the oven. Uncover the strata, brush it with a few splashes of cream and generously sprinkle on some almonds. Transfer the strata to the oven and bake for about 55 minutes, or until the strata is puffed, golden brown and the center is set (it shouldn’t be jiggly when shaken).
Go pour you and your mom a carafe of mimosas and surprise her with breakfast in bed. Then give yourself a round of applause. You have officially just become the golden child of the family.
Bonne Maman is giving away a gorgeous 12-piece set of Le Creuset cookware plus many other goodies (over 1,000 prizes!) on their website. Click below to enter! Who doesn’t love beautiful cookware?!
For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.
Overnight Strawberry Ricotta Breakfast StrataCheyanne
- 1 TBS Unsalted Butter
- 1 Loaf Brioche – cut into ¾’’ cubes about 1 pound
- 3 Cups Milk
- 10 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Orange Zest about ½ an orange
- 1 Cup Ricotta Cheese
- 1 12 ounce Jar Bonne Maman Strawberry Preserves
- Kosher Salt
- 1/3 Cup Sliced Almonds
- 3 TBS Cream can substitute whole milk or half-and-half
- Optional Garnish: Fresh Mint Leaves Slices of Strawberries, Powdered Sugar
- Grease an 8x11’’, or 9x13’’ baking dish with butter. Place half of the bread cubes in the prepared baking dish, arranging them to cover the bottom of the dish. Set aside.
- In a medium bowl, whisk together the milk, eggs, vanilla extract, orange zest and ¼ teaspoon salt.
- Slowly, and evenly, pour half of the egg-milk mixture over the bread in the baking dish. Spoon half (1/2 cup) of the ricotta over the soaked bread, dolloping the ricotta by the spoonful evenly over the bread. Repeat with half (1/2 cup) of the preserves. Arrange the remaining bread cubes evenly over top. Slowly pour the remaining egg-milk mixture over the bread. Spoon the remaining ricotta and jam evenly over the top.* For best results, cover the strata tightly with aluminum foil and refrigerate overnight.*
- Preheat the oven to 350 degrees F. If you have refrigerated the strata, remove it from the fridge and let the strata sit on the counter while the oven preheats to remove the chill. Uncover the strata, brush with cream and sprinkle the almonds on top.
- Bake, UNCOVERED, for 55 minutes – 1 hour, or until the strata is puffed, browned and the center is set (it shouldn’t jiggle when shaken)*. Remove from oven and set aside to cool for 10 minutes before serving.
- Garnish with fresh mint, strawberries and powdered sugar if using. Cut into squares and serve. Enjoy!
2. You need stale, day old bread for this strata. Fresh brioche bread will completely disintegrate into the egg and milk mixture. However, if all you have is fresh bread, do NOT worry! You can just toast the bread to get the same results as stale bread. Place the cubes of bread on a sheet pan and toast them in a 250 degree F oven for 5-10 minutes, or until the cubes are just barely starting to crisp on the outside.
3. If you don’t care for ricotta, you can easily substitute goat cheese in an equal amount.
4. If you want a pretty design on top of your strata, you can use a butter knife to gently swirl through the ricotta and preserves to create a pattern.
5. For the BEST flavor and results, refrigerate the strata, covered tightly, overnight. Giving the bread time to really soak up the egg mixture makes a world of difference. Nevertheless, you can bake it the same day if needed. Just make sure you let the strata sit on the counter for at least 30 minutes to soak up some of the flavor while the oven preheats.
6. If the top of the strata is browned to your liking before the center is set, tent the top of the baking dish lightly with aluminum foil during the last 10-15 minutes of cooking.
Hi there! My name is Cheyanne. I am an avid foodie, culinary school graduate, recipe developer and newbie blogger. I find peace and joy being in the kitchen and am obsessed with feeding anyone who has an appetite. I am also a lover of food porn. I picked up a camera one day and fell in love with food photography. Then I got a wack-a-me-me idea to start a food blog and the rest is history. No Spoon Necessary is a place where I share my passion for food and photography with all who care to join me. I also rant, ramble on and share my life a little. In a world filled with so many talented food bloggers, I am simply trying to carve my space in www dot com land, take you all with me on the crazy ride and cook 'n eat some delicious food along the way! So, strap on that apron and work some culinary magic with me. Cheers!