Prep Time

　　10 minutes

　　Total Time

　　45 minutes

　　This lightly sweet, tangy bread pudding is a snap to assemble. Feel free to use any kind of white bread you like — presliced sandwich bread (cut into 1-inch pieces) will give a smoother texture, while cubes of French or Italian bread with their crusts will make the pudding chunkier.

　　

Ingredients

Makes 8 to 10 servings

　　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 raspberries

　　6 large eggs

　　4 cups whole milk

　　1 teaspoon finely grated lemon zest

　　1/4 teaspoon salt

　　

Step 1

Arrange rack in center of the oven and preheat to 350°F.

　　

Step 2

Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and raspberries in dish.

　　

Step 3

In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.

　　

Step 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.