Huckleberry Strata

By Hklbrries

From "The Huckleberry Cookbook," by Alex and Stephanie Hester, who write, "Bursting with rich flavor, this is a great dish for Sunday brunch." It can be prepared up to 24 hours in advance.

Ingredients

• 2 1/2 cups huckleberries
• 1 cup huckleberry preserves
• 8 eggs
• 2 1/2 cups milk
• 6 tsp unsalted butter, melted
• 1/4 cup maple syrup
• 1 tbsp almond extract
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ginger
• 6 large croissants cut in half lengthwise
• 1 (8-ounce) package cream cheese, cut into 1/2-inch cubes
• 1 cup toasted almonds

Details

Servings 8

Preparation

Step 1

Spray or butter and flour a 9-by-13-inch baking pan. In a heavy saucepan combine huckleberries and preserves. Heat on low until well mixed, about 10 minutes. Set aside.

Combine eggs, milk, butter, syrup, almond extract and spices in a blender and blend until frothy. Set aside.

Layer 6 croissant halves in prepared dish. Evenly distribute cream cheese cubes over the croissants. Pour huckleberry mixture over the cream cheese. Top with another layer of croissants. Pour egg mixture evenly over croissants. Using a spoon or spatula, gently press on croissants to moisten. Cover and refrigerate. When ready to bake, preheat oven to 325 F. Place on center rack of oven and bake for 35 to 40 minutes or until top is golden brown and egg mixture is set. Remove and let stand for 10 minutes. Top with almonds.