Raspberry Mascarpone Strata

So earlier this week somewhere on FB, I found this:

Raspberry Mascarpone Stuffed French Toast 

Leah Rodrigues May 20, 2012

I was strangely confused because the picture shows strawberries and not raspberries.  The original recipe can be found here Raspberry Mascarpone Stuffed French Toast on Foodista

But since I did not have any Italian or Challah bread nor any Maple Syrup

 I came up with this:

Raspberry Mascarpone Strata

6 small leftover dinner rolls (in this case stale is good)

3 eggs

¾ cup half & half

¼ cup white corn syrup

4oz (1/2 small container) Mascarpone cheese

1 teaspoon vanilla extract

2 pints of raspberries

½ cup sugar

½ cup water

The night before, butter a 7 3/8 x 3 5/8 x 2 1/4-inch glass loaf pan. 

Note regarding pan: this size is not common but it is perfect when cooking for two.

Tear or cut dinner rolls into 1 inch pieces and place half into butted pan pressing slightly.

In a separate bowl, mix together eggs and half & half then add corn syrup and vanilla.  Pour ½ of this mixture on top of rolls in pan.  Drop small dollops of the mascarpone on top then, layer a ½ pint of the raspberries.  Put remaining roll pieces in egg mixture to absorb then spread over raspberries pressing into pan gently.  Refrigerate overnight.

Remove strata from refrigerator and let sit at room temperature for ½ hour.

Preheat oven to 375 degrees. 

Mix water and sugar in a small saucepan over medium heat stir until sugar dissolves, stir in  full pint of raspberries  (some folks like to use less but I think this amount gives a better consistency).  Cook for approximately 10 minutes stirring regularly to help break up the raspberries.  Set aside to cool. (If you prefer you can strain at this point to remove seeds.)   I'm not fussy so I keep the seeds.  

Kitty’s tip: I like my raspberry sauce chilled so I make this the night before and put in the fridge also.

Place strata in the oven and bake on middle rack for 40 – 45 minutes until top is firm and golden brown and a cake tester comes out clean.  Cool for 5 – 10 minutes to allow to completely firm up.

To serve, slice like a bread in 1-1/2 - 2 inch thickness and lie flat on plate.  Drizzle raspberry sauce over slice and decorate with remaining raspberries and a small dollop of remaining mascarpone cheese.

Enjoy!

I know, I know, the original looks prettier! 

But my version rocks!

Let me know what you think!