Blueberry Maple Breakfast Strata with Brioche | CookOS

Blueberry Maple Breakfast Strata

Name: Blueberry Maple Breakfast Strata with Brioche
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp butter, melted; ¼ cup maple syrup; ½ tsp vanilla extract; 1 ½ cups milk, any percentage; 4 large eggs; ½ loaf challah or brioche, cut into 1-inch cubes, about 2 cups or 7 oz; 1 cup blueberries; 2 tbsp brown sugar; ¼ tsp salt

This blueberry maple strata combines custardy brioche with tart blueberries and maple sweetness, finished under the broiler to caramelize the sugar on top for a crunchy contrast to the pudding-like interior.

🌍American 🥗Vegetarian 🏷️Blueberry 🏷️Maple 🏷️Breakfast 🏷️Strata Bread pudding

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Total

1h 15m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 tbsp butter, melted
¼ cup maple syrup
½ tsp vanilla extract
1 ½ cups milk, any percentage
4 large eggs
½ loaf challah or brioche, cut into 1-inch cubes, about 2 cups or 7 oz
1 cup blueberries
2 tbsp brown sugar
¼ tsp salt

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Instructions

1
In a large bowl, whisk together 2 tbsp melted butter, 1/4 cup maple syrup, 1/2 tsp vanilla extract, 1 1/2 cups milk, ¼ tsp salt, and 4 eggs until smooth.
2
Spray a Suvie pan with cooking spray and arrange 1/2 loaf challah in the pan. Pour milk mixture over the bread.
3
Fold 1 cup blueberries into the pan, ensuring each piece of bread is soaked in the milk mixture.
4
Place pan in the bottom zone, input settings, and Cook Now or Schedule. Bottom Zone: Slow Cook on High for 1 hour
5
After the strata has finished cooking, sprinkle brown sugar over the top. Return pan to your Suvie, and broil for 5-7 minutes, rotating the pan from front to back, until browned and bubbling (watch closely – this step goes fast!).
6
Remove pan from Suvie, cut strata into pieces and serve.

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Tips & Notes

Pro tips

Cut brioche into 1-inch cubes and let them sit uncovered for 30 minutes to dry slightly so they absorb the custard without becoming mushy.
Whisk the egg-maple custard thoroughly to emulsify; strain through a fine sieve before pouring to remove any cooked egg bits and ensure silky texture.
Add blueberries as a final layer just before baking or fold gently into half the custard, then add the remaining half, to minimize color bleeding.
Watch the broiler constantly—sugar caramelizes in 2–4 minutes. The top should turn golden-amber, not blackened.

Substitutions

maple syrup → honey or brown sugar syrup (adjust sweetness to taste)
milk → heavy cream or half-and-half for a richer custard
blueberries → raspberries, blackberries, or diced stone fruit (reduce quantity if juicy)

Storage & make-ahead

Cover and refrigerate leftovers up to 2 days; reheat gently in a 300°F oven or microwave. The strata is best served fresh the day it is made.

Equipment

broiler · instant-read thermometer (optional but recommended)

Common Questions

Can I make this strata ahead of time?

Yes. Assemble the strata in the baking dish, cover, and refrigerate up to 12 hours before baking. Bake from cold, adding 5–10 minutes to the cooking time.

What bread can I use instead of brioche or challah?

Use any sturdy, slightly sweet bread like panettone or even thick-cut white bread. Avoid dense or overly moist breads that will fall apart in the custard.

How do I know when the strata is done baking?

The custard should be set around the edges but still slightly jiggly in the center (about 165°F on a thermometer). It will continue to set as it cools. Don't overbake or the custard will curdle.

Can I use frozen blueberries?

Yes, but do not thaw them first. Fold frozen blueberries into the custard just before baking to prevent them from bleeding color throughout the dish.

Why did the broiler step burn my strata?

Broilers vary in intensity. Watch closely and position the rack 6–8 inches from the heat. If browning too fast, move it lower or shorten the time to 1–2 minutes.