I've been experimenting with stratas a lot lately to see if there is a ratio of egg to bread to milk to filling that would work for any kind of strata be it sweet, savory or in between.
I made this one using my strata ratio of bread:egg:milk being about 6:6:1.5 and if came out splendidly.
4 Berry Maple & Mascarpone Strata
6 cups of ripped up whole grain crusty bread
1.5 cups of milk
1.5 cups of maple syrup
2 teaspoons of vanilla
1 teaspoon of cinnamon
4 oz. mascarpone cheese (cream cheese would work too, the cheese it optional)
8 ounces of mixed blueberries, raspberries, cherries and blackberries, fresh or frozen
1 cup of heavy cream
1/4 cup of maple syrup
Beat together eggs, milk, vanilla, cinnamon and maple syrup.
In a casserole or souffle dish, mix together the bread, the berries and evenly place quarter sized dollops of the mascarpone. Pour the egg mixture over it.
Cover it and stick it in the fridge overnight.
Preheat your oven to 350. Put he strata (covered) and cook for 35 minutes. Take off the cover and cook for another 15 minutes.
During the last 15 minutes of cooking whip the heavy cream with maple syrup into a whipped cream.
Let the strata cook for a bit, then serve with whipped cream and more maple syrup if you like.