This lightly sweet, tangy bread pudding is a snap to assemble. Feel free to use any kind of white bread you like — presliced sandwich bread (cut into 1-inch pieces) will give a smoother texture, while cubes of French or Italian bread with their crusts will make the pudding chunkier.
1/2 cup pure maple syrup, plus additional for serving 6 cups 1-inch cubes day-old country-style white bread with crusts (about 12 ounces or 3/4 loaf) 1 pint fresh raspberries 6 large eggs 4 cups whole milk 1 teaspoon finely grated lemon zest 1/4 teaspoon salt
Arrange rack in center of the oven and preheat to 350°F.
Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and raspberries in dish. In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes. Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.
