Ingredients:

  • 1 loaf (about 1 pound/450g) brioche, challah, or French bread, cut into 1-inch cubes
  • 1 cup (120g) dried cranberries
  • 1 cup (120g) chopped pecans or walnuts (optional)
  • 1 orange, zested
  • 8 large eggs
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup (28g) all-purpose flour (for topping, optional)
  • 2 tablespoons (28g) unsalted butter, cold and cubed (for topping, optional)
  • 1/4 cup (25g) packed brown sugar (for topping, optional)

Instructions:

  1. Cube the bread and spread it in a single layer on a baking sheet. Let it dry out slightly (about 30 mins) or toast it lightly in a low oven (250F/120C) for 10-15 minutes.
  2. In the baking dish, layer half of the bread cubes, then sprinkle with half of the cranberries, nuts (if using), and orange zest. Repeat with the remaining bread, cranberries, nuts, and zest.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, and salt until well combined.
  4. Pour the custard mixture evenly over the bread mixture in the baking dish. Gently press down on the bread to ensure it's submerged. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
  5. In a small bowl, combine the flour, cold butter cubes, and brown sugar. Use your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs (for topping, if using).
  6. Preheat oven to 350°F (175°C). Remove the plastic wrap from the baking dish. Sprinkle the topping evenly over the strata (if using).
  7. Bake for 45-55 minutes, or until the strata is puffed and golden brown, and a knife inserted into the center comes out clean. Let cool slightly before serving.