Orange Brunch Strata with Cranberries
December 24, 2020
- Serving Size: 1 (403.4 g)
- Calories 575.5
- Total Fat - 44 g
- Saturated Fat - 19.4 g
- Cholesterol - 824.1 mg
- Sodium - 406.7 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 2 g
- Sugars - 7.7 g
- Protein - 32 g
- Calcium - 215 mg
- Iron - 4.2 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.2 mg
Allow the cream cheese to reach room temperature.
With a hand mixer, beat the cream cheese and orange zest in a medium bowl
Adding the eggs one at a time to form a lumpy batter.
Beat in the half-and-half, sugar and vanilla.
The batter will still be lumpy.
Spray a 13-by-9-inch Pyrex or ceramic baking dish with vegetable cooking spray.
Line the dish bottom with 6 slices of bread, cutting some slices into strips to form a tight fit.
Pour 1 cup of the egg mixture over the bread, then sprinkle with 1/2 cup of the cranberries.
Make another layer with the remaining bread.
Slowly pour the remaining egg mixture over the bread.
Cover the dish with plastic wrap, then lightly weight the strata by setting a dish on it, or lightly pressing on it with your hands a few times, until the bread has almost completely absorbed the milk mixture.
Refrigerate the strata overnight.
Remove the plastic from the dish and allow it to come to room temperature before baking.
Adjust the oven rack to the middle position and preheat the oven at 325 degrees.
Sprinkle the strata with the walnuts and the remaining cranberries, lightly pressing them into the bread.
Bake until the strata is firm and puffy, 35 to 40 minutes.
Meanwhile, warm the marmalade and 1/4 cup of orange juice in a pan over low heat or in a microwave oven.
Remove the strata from the oven and let it stand for 8 to 10 minutes.
Cut the strata into 12 portions and serve immediately with the warm orange marmalade sauce
Tips & Variations
No special items needed.