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Cherry Breakfast Strata
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Source: Texas Co-op magazine
| 12 c. | day-old Italian bread cubes, (1/2" cubes) |
| 1/2 tsp. | almond extract |
| 8 oz. | cream cheese |
| 1/2 c. | sugar, divided |
| 1/2 c. | dried cherries |
| 1/2 c. | chopped pecans |
| 4 | eggs |
| 1 1/2 c. | half and half |
| 1 tsp. | ground cinnamon |
| Cherry Syrup: | |
| 1 can (14 1/2 oz) | sour cherries, undrained |
| 1 c. | sugar |
| 3 Tb. | cornstarch |
| 1 c. | light corn syrup |
| 1/2 tsp. | almond extract |
Preheat oven to 350 degrees. Put 8 cups of bread cubes in greased 13x9x2" baking dish. In mixinb bowl, combine extract, cream cheese and 1/4 c. sugar and beat until smooth. Stir in cherries and pecans. Spoon over bread. Top with remaining bread. In bowl, whisk egtgs, half and half, cinnamon and remaining sugar. Pour over bread. Bake, uncovered, for 35-40 minutes or until browned. Let stand 5 minutes and top with warm Cherry Syrup before serving.
FOR THE CHERRY SYRUP: Comibne all ingredients but extract in saucepan. Bring to a boil, then reduce ehat and simmer, uncovered, for 15 minutes. Remove from heat and stir in extract.
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