This lightly sweet, tangy bread pudding is a snap to assemble. Feel free to use any kind of white bread you like.
Yield: Makes 8 to 10 servings.

Ingredients

  • 1/2 cup pure maple syrup, plus additional for serving
  • 6 cups 1-inch cubes day-old country-style white bread with crusts (about 12 ounces or 3/4 loaf)
  • 1 pint fresh strawberries, cut in large
  • 6 large eggs
  • 4 cups whole milk
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon salt
  • 1/2 cup pure maple syrup, plus additional for serving

Preparation:

  1. Arrange rack in center of the oven and preheat to 350°F.
  2. Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and strawberries in dish.
  3. In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.
  4. Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.

...with Spinach, Olives & Golden Raisins
Bon Appétit - Feb 2010

Ingredients

  • 2 9-ounce bags spinach leaves
  • 2 tablespoons olive oil, divided
  • 2 5-ounce salmon fillets with skin
  • 1/3 cup chopped shallot (1 very large)
  • 1/3 cup halved pitted Kalamata olives
  • 1/3 cup golden raisins
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey

Preparation:

  1. Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
  2. Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
  3. Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
  4. Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.