Raspberry and Goat Cheese Strata
1 loaf day old challah or similar egg bread, halved lengthwise and cut into ½-thick slices
6 large eggs, divided
1¼ cups whole milk
1 cup heavy cream
4 T. sugar, divided
1 tsp vanilla extract
½ tsp ground nutmeg
¼ tsp kosher salt
8 ounces goat cheese, softened
4 oz. cream cheese, softened
2 T. unsalted butter, softened
1 cup raspberry jam or preserves
Confectioners’ sugar, for dusting
Prep Day: Lightly grease a 9″ x 13″ baking dish with cooking spray. Arrange half the bread in dish, overlapping and wedging pieces to cover the bottom.
In a large bowl, whisk together 5 eggs, then add milk, cream, 2 Tbsp. sugar, vanilla, nutmeg, and salt and whisk again. Pour half of custard over bread in dish, letting it soak in thoroughly. Set remaining custard aside.
To make filling, use a handheld or stand mixer to beat together goat cheese, cream cheese, butter, remaining egg, and remaining 2 Tbsp. sugar in a large bowl until soft and fluffy, about 1 minute. Drop half of filling over bread in large spoonfuls, gently spreading it out with the back of the spoon. Repeat process with half of jam. Arrange remaining bread in a layer, then repeat process with custard, goat cheese filling, and jam. Swirl a butter knife through the top layers of cheese and jam to create a decorative design. (At this point, the strata can be baked immediately or covered to be refrigerated overnight or froze.)
Serve Day: Thaw. Preheat oven to 325° F. Bake for about 50 minutes, or until the strata is puffed, firmly set, and golden brown. Set aside to cool 10 minutes, then dust with confectioners’ sugar, cut into squares, and serve.