Yield: 6 servings
|1 cup||Packed dark brown sugar|
|½ cup||(1 stick) unsalted butter|
|2 tablespoons||Light corn syrup|
|12 \N||White sandwich bread slices (about 10 oz), crusts trimmed|
|1½ cup||Whole milk|
|1 teaspoon||Vanilla extract|
|\N \N||Assorted fresh fruit (such as strawberries, kiwi fruit and pineapple)|
Combine sugar, butter and corn syrup in heavy small saucepan. Stir mixture over medium-low heat until butter melts and sugar dissolves.
Bring to boil. Pour into 13x9x2-inch glass baking dish. Tilt dish to coat bottom evenly; cool.
Arrange 6 bread slices in single layer atop caramel, trimming bread to fit. Cover with remaining bread slices, trimming to fit. Whisk milk, eggs, vanilla and salt in bowl to blend, Pour over bread. Cover and chili overnight.
Preheat oven to 350'F. Bake strata uncovered until bread is puffed and light golden brown, about 40 minutes. Let stand 5 minutes. Cut into 6 portions. Using spatula, invert each portion onto plate so that caramel side faces up. Garnish with fruit and serve.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>