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Tangy Lemon Breakfast Fruit Strata Recipe

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By Capper's Farmer | May 16, 2018

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This breakfast treat is very easy to make for your family in the morning.
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  • 16 servings



  • 1 1/3 cups 1 percent milk
  • 3 eggs
  • 2/3 cup low-fat sour cream
  • 1/2 cup sugar
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons grated lemon peel
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 slices white bread, crust removed, torn into small pieces, divided
  • 3/4 cup sweetened dried cranberries
  • 1 pear, peeled, cored, cut into 1/4-inch slices
  • 3/4 cup hazelnuts, toasted, skins removed and chopped
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon


  • Heat oven to 350°F.
  • Whisk milk, eggs, sour cream, sugar, lemon juice, lemon peel, vanilla, cinnamon and salt in a medium bowl until smooth; set aside.
  • Place 3/4 of bread pieces in a greased 8-inch-square pan. Layer cranberries, remaining bread pieces and pears in pan. Pour milk mixture over pears.
  • Mix hazelnuts, sugar and cinnamon in a small bowl. Sprinkle over mixture in pan.
  • Bake for 45 to 55 minutes, or until golden and a knife inserted into center comes out clean. Let stand for 5 minutes before cutting. This recipe originally ran in the March 2006 edition of Heart of the Home.

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