Ingredients Jump to Instructions ↓

  1. Butter, room temperature, for baking dish

  2. 1 loaf (3/4 pound) brioche or challah, cut into 2-inch-thick slices and halved crosswise

  3. 4 fully cooked chicken sausages (about 12 ounces total), thinly sliced

  4. 8 large eggs

  5. 2 1/2 cups whole milk

  6. 1/2 cup pure maple syrup, plus more for serving

  7. Coarse salt and ground pepper

  8. 2 tablespoons olive oil

  9. 2 teaspoons raspberry preserves

  10. 2 tablespoons red-wine vinegar

  11. 1 large head Boston lettuce (about 1 pound), torn into bite-size pieces

  12. 1 cup seedless red grapes, halved

Instructions Jump to Ingredients ↑

  1. « » Butter a 2-quart shallow baking dish; arrange bread slices in dish, overlapping slightly. Place sausage slices between bread slices.

  2. In a large bowl, whisk together eggs, milk, maple syrup, and 1 teaspoon salt until combined. Pour egg mixture over bread and sausage, pressing down on bread to submerge. Cover dish tightly with plastic wrap; refrigerate at least 2 hours (or up to overnight).

  3. Preheat oven to 350 degrees. Remove plastic wrap, and place baking dish on a rimmed baking sheet. Bake until strata is puffed and set in center, about 1 1/2 hours (tent with aluminum foil if browning too quickly). Let cool 10 minutes.

  4. While strata cools, whisk together oil, preserves, and vinegar in a large bowl; season with salt and pepper. Add lettuce and grapes; toss to combine. Serve strata with salad and, if desired, additional syrup on the side.


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