Essentially a berry bread pudding, the ricotta and eggs in this dessert make it substantial and rich enough to serve for brunch. Serve with a side of maple syrup for breakfast, or a dollop of lightly sweetened whipped cream for dessert.

　　

Ingredients

6 to 8 servings

　　2 tablespoons (1/4 stick) unsalted butter

　　3 tablespoons honey

　　4 large eggs

　　1/2 cup whole-milk ricotta cheese

　　3 tablespoons sugar

　　1 cup whole milk

　　1/4 cup freshly squeezed orange juice

　　4 slices bread, torn into 1-inch pieces (about 4 cups)

　　1 (10-ounce) bag frozen mixed berries, thawed and drained

　　

Step 1

Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine.

　　

Step 2

Combine the eggs, ricotta, and sugar in a large bowl. Using a fork, 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.

　　

Step 3

Pour the mixture into 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.

　　

Step 4

Preheat the oven to 350°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.

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.