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Sourdough-Ricotta-Blueberry Strata


Ricotta cheese is so easy to make you’ll want to make it every week. Whole milk ricotta cheese is almost as rich as cream cheese and can be used in place of cream cheese in many recipes. This delicious strata is a crowd pleaser. Try it at your next special breakfast or brunch.


  • 1 loaf homemade sourdough bread, sliced about 3/4 inch thick (about 1 to 1-1/2 pounds)
  • 4 tablespoons butter


Cheese filling

  • 2 cups homemade whole milk ricotta cheese
  • 1 pastured egg
  • 1 teaspoon vanilla extract
  • 1/4 cup honey, softened
  • 2 cups fresh blueberries (can substitute frozen, if necessary)



  • 6 large pastured eggs
  • 1-1/2 cups whole milk
  • 1/2 teaspoon nutmeg or cinnamon
  • 1 teaspoon vanilla extract
  • Dash of salt



  1. Trim crusts from bread slices. Lightly butter 1 side of each slice.
  2. Arrange half of the slices, buttered side down, in a 9x13-inch glass baking pan.
  3. Mix ricotta cheese, 1 egg, vanilla, and honey together. Spread over bread layer and sprinkle blueberries evenly over cheese.
  4. Place remaining half of bread slices over cheese filling, buttered side up.
  5. Mix 6 eggs and milk together. Stir in nutmeg, vanilla, and salt. Pour mixture over bread slices. Cover and refrigerate at least 1 hour or overnight.


Bake in a preheated 350°F oven for 45-50 minutes, until strata is set and top is nicely browned. Serve with maple syrup or crème fraîche and additional blueberries.


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