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.