Berry Strata


It’s safe to say that with all the traveling my husband, Mark, and I are doing this year, we don’t have any huge plans for our first wedding anniversary, which is today. I’m so happy that a year has passed, but we’ve been together for seven years and have had plenty of fun and flashy anniversary celebrations. Today is just quieter, and instead of trotting around town, we’ve spent the time talking about our favorite memories from the wonderful day when we were married.

For this year’s small celebration, Mark bought me a beautiful bunch of red roses, and tonight we’ll walk over to a favorite French restaurant for dinner and drinks. For him, I took over the weekend breakfast-making duties and prepared this fluffy, warm berry strata.

If you’re not familiar with this dish, don’t worry. Strata is easy, incredibly flavorful, and a lot like a marriage between a quiche and French toast. Chunks of bread (I used a day-old baguette) absorb a mixture of egg, sugar, ricotta, milk, orange juice, butter and honey, and it’s all tossed with mixed berries. After several hours of soaking, pop that baby in the oven and try your best to wait 40 minutes while it bakes. The aroma is incredible!

There are many sweet and savory variations of strata, but I think you will absolutely love this one. The texture is soft with a little crunch, and the taste is slightly sweet and citrusy. Eating it feels like getting a big hug, and celebration or not, everyone deserves a hug from this delicious breakfast or brunch comfort food!

5 from 1 vote

Berry Strata

Servings 4 servings


  • 2 tablespoons butter
  • 3 tablespoons honey
  • 4 large eggs
  • 1/2 cup ricotta
  • 3 tablespoons sugar
  • 1 cup milk
  • 1/4 cup orange juice
  • 4 slices of bread torn into 1-inch pieces (about 4 cups)
  • 1 10-ounce bag frozen mixed berries thawed and drained


  • Add butter to a small bowl and microwave until melted, watching carefully. Add the honey, and stir to combine.
  • Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, and bread. Stir to combine. Gently fold in the berries.
  • Place the ingredients in a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours.
  • Preheat the oven to 350 degrees F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve.
  • Enjoy!

Join the Conversation

  1. It looks great! My mother makes something very similar on Christmas morning for breakfast. It is certainly the epitomy of comfort food. Great recipe.

    P.S. Congratulations on your 7th. Many more happy ones to you both!

  2. Jenn's Food Journey says:

    Happy Anniversary!!!! The strata looks and sounds delicious!

  3. I’ve never seen a sweet strata! It’s almost like a bread pudding and I love bread pudding so I know I’d love this strata! :) Your wedding dress was beautiful..happy anniversary (missed by one day!)

  4. Happy Anniversary! This looks lovely…a fun recipe to play with a bit, or just enjoy as is!

  5. Happy Anniversary! I love this strada :)

  6. My 1st anniversary is coming up too and we plan to do the same, nothing special just hanging out. I do have a big bag of apples that I have been looking for recipes for, so thanks…apple strata sounds delicious!

  7. Happy Anniversary! And this looks AMAZING! Love the photo!

  8. Veryhungrydog says:

    I like the idea of this strata–what a perfect weekend breakfast. Happy anniversary!

  9. Thebrunettefoodie says:

    Happy anniversary!

    This strata seems like the perfect way to celebrate. It looks delicious, and I can’t wait to try it when we have company in a few weeks!

  10. Happy Anniversary Love! Ryan and I celebrated our first year in a similar fashion, and we enjoyed every minute. You and your husband are a striking pair, and I wish you another year of happiness and joy. Thank you for taking the time to share this delicious berry strata with me. I would love to make this on a leisurely Saturday morning.

  11. What a delicious looking dessert!! Happy anniversary!

  12. Foodalution says:

    Happy Anniversary! Blessing to the both of you on this day! What a wonderful gift with that strata.. delicious! A hug wrapped up in deliciousness! xo Megan

  13. Baking Serendipity says:

    Happy Anniversary! I love your wedding photo :) And this strata! Stratas have always been savory to me, and not one of my favorites, but the sweet, berry strata is definitely eye opening! Thank you!

  14. I have never heard of a sweet strata! This looks amazing!!

  15. Happy Anniversary! And the wedding photo is really beautiful!
    Berry Strata looks very much like the Kirschenmichel here in Germany…my husband could eat the whole dish just for the dinner!

  16. Sounds and looks delicious! Have to make that soon =), thanks for the recipe!
    Happy anniversary!


  17. Wendy (The Weekend Gourmet) says:

    Happy Anniversary! I was looking through my Giada cookbooks a few days ago looking for my favorite meatball recipe to cook and blog about. I saw this strata and thought it looked good…good to know that it’s a winner. I just made blackberry crisp, but this would be PERFECT for a quiet Sunday morning brunch!!

  18. What a beautiful wedding photo! The strata looks amazing… I love any dessert with berries in it.

  19. Found you via a comment you posted on someone else’s blog. What you do looks interesting. I’m going to follow you for a bit.

  20. The strata looks fantastic….and Happy Anniversary!

  21. Ever since you made this at the holidays, I’ve been just stuck on it! Dan and I make often and we just love it!

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  32. 5 stars
    Loved this fruit strata and was able to use up some items in the fridge and freezer. Used low fat milk and cottage cheese (instead of ricotta). My husband put the usual peanut butter on his which a the norm with pancakes and waffles and thought it was great. I liked it as is but might consider putting a brown sugar, nuts and cinnamon topping on it before baking. I’m following a NOOM weight loss program and am an avid calorie counter now that I’ve lost 50 pounds. I can calculate all the calories but always love a recipe that gives the count per serving. It’s truly helpful.

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