Almond-Cinnamon Toast Featherbed

By Fresh2

Ingredients

• 1 (1- to 1 1/4 pound) loaf challah, Portuguese sweet bread, raisin bread, solft white bread or pannetone
• 4 tbls (1/2 stick) unsalted butter, softened
• 2 tsps ground cinnamon
• 1/4 cup sugar
• 6 ounces almond paste, cut into small bits
• 1/2 pound mascarpone cheese, or 1/4 pound mascarpone plus 1/4 pound ricotta cheese
• 5 large eggs
• 1 1/2 cups half-and-half or milk
• 1/4 cup amaretto liqueur
• 1 tsp salt
• 3 tbls unsalted butter, melted
• 1/3 cup slivered almonds, optional

Details

Servings 6
Cooking time 60mins

Preparation

Step 1

Butter a deep 9- to 10-inch baking dish. Slice the bread approximately 1/2 inch thick. Toast the slices until crisp and golden. (If they are too thick for your toaster, this can be done on a dry griddle or on a baking sheet in a 400-degree oven.)

Stir together the butter, cinnamon and sugar in a small bowl. Spread the mixture evenly over the toast.

Arrange 2 to 3 alternating layers of the bread, bits of almond paste and mascarpone in the baking dish. Cut or the the bread slices if needed to make snug layers.

Whisk the eggs with the helf-and-half, amaretto and salt. Pour the custard over the bread mixture. Drizzle the melted butter over the surface. Cover and refrigerate the strata for aty least 2 hours and as long as overnight. Remove the strata from the refrigerator 20 to 30 minutes before uyou plan to bake it.

Preheat the oven to 350 degrees. Plan on a total baking time of 55 to 60 minutes. Cover and bake for 40 minutes. Uncover and scatter the almonds over the top if you are using them. Continue baking, uncovered, until puffed, golden brown and lightly set in the center, 15 to 20 minutes longer. Serve hot.