 | | Directions | 1. Preheat oven to 350° F. Mix eggs, sugar and extract in large bowl with wire whisk until well blended. Stir in milk until well blended. Add bread cubes and cherries; toss to coat well. Pour into greased 13x9-inch baking dish. Sprinkle evenly with almonds.
2. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool slightly on wire rack. Serve strata with Almond Butter Sauce.Almond Butter Sauce: Bring 1 cup firmly packed light brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in medium saucepan on medium heat. Reduce heat to low; simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 1 tablespoon McCormick® Pure Vanilla Extract and 2 teaspoons McCormick® Pure Almond Extract. |
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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 12
|  | | Ingredients | | - | | 4 eggs |
| - | | 1 cup firmly packed light brown sugar |
| - | | 1 teaspoon McCormick® Pure Almond Extract |
| - | | 3 cups milk |
| - | | 7 cups challah, French %3cu%3eor%3c/u%3e Italian bread cubes |
| - | | 3/4 cup dried cherries |
| - | | 1 cup sliced almonds |
| - | | Almond Butter Sauce (recipe follows) |
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| | Nutrition (per serving) | Calories: 458 Calories
Fat: 18 Grams
Protein: 10 Grams
Cholesterol: 109 Milligrams
Carbohydrates: 64 Grams
Sodium: 305 Milligrams
Fiber: 2 Grams
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