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1.
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Take an 11 x 7 baking dish and spray it with cooking spray.
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Layer in the cubed bread, it should fill the dish about 3/4 of the way.
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In a bowl, combine the first amount of chopped strawberries, ricotta and basil and stir them completely together.
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Youll have a beautiful, creamy mixture.
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2.
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Spoon the mixture into an even layer on top of the bread.
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In another bowl whisk together the eggs, milk and vanilla.
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Pour it into the dish and press the bread and strawberry mixture gently down to make sure it gets coated in the liquid.
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Cover the assembled strawberry, ricotta and basil casserole and let it sit in the refrigerator overnight.
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3.
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Since I was already in a strawberry hulling and chopping groove, I quickly made the sauce ahead of time too!
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Its so easy and versatile.
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Get a saucepan on the stove and add the second amount of strawberries, water and sugar.
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Bring it to a low boil over medium heat and let it cook and thicken for about 10 minutes, stirring occasionally.
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Pour in the balsamic at this point and let it cook for another 3-4 minutes.
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Remove from heat.
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Let it cool then store it in an airtight container in the refrigerator.
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4.
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In the morning, preheat the oven to 350 F. Get the strawberry, ricotta and basil casserole out of the refrigerator and uncover it.
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Bake it in the oven for about 40 minutes, until the egg mixture is set and the bread gets slightly golden around the edges.
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It almost resembles a gorgeous bread pudding!
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Take it out of the oven when it is done and let it cool for about 5 minutes.
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Then you are ready to serve!
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Cut it into quarters, plate it, and spoon a generous drizzle of the strawberry balsamic sauce on top.
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Pure heaven!
