Preheat oven to 350°F.
Spray or butter 2-quart casserole. Fit 2 or 3 slices of
bread into the casserole, cutting them to fill any holes.
Mix ricotta and cinnamon together. Dollop over the bread
layer without smoothing. Layer on half of the berries and
half of the mint. Put another layer of bread on top, then
the remaining berries and mint. Whisk together the milk,
eggs, orange juice, sugar, and salt. Pour over layers and
let sit for 15 minutes (or up to overnight covered in the
refrigerator). Sprinkle almonds on top and bake strata for
45 to 50 minutes, until puffy and golden and the center
is firm. Remove strata from oven and let sit for 10 minutes
before serving. Refrigerate leftovers. Serves 6 to 8.
Shortcut: Use a 4.4-oz. package of custard
dessert or “cook & serve” vanilla pudding
mix (not instant) in place of the eggs and sugar. Use the
same liquid as above.