Pear and Gruyere Strata

Pear and Gruyere Strata
Pear and Gruyere Strata

PREP TIME

20

minutes

TOTAL TIME

29

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

29

minutes

SERVINGS

8

servings

Ingredients

  • 4

    cups sliced peeled Anjou or Concorde pear

  • 2

    teaspoons butter, melted

  • 6

    tablespoons granulated sugar, divided

  • 12

    (1-ounce) slices cinnamon swirl bread (such as Pepperidge Farm), cut in half diagonally

  • Cooking spray

  • 1

    cup (4 ounces) shredded Gruyère cheese

  • 1 1/2

    cups 1% low-fat milk $

  • 1

    cup egg substitute

  • 1/2

    teaspoon ground cinnamon

  • 1

    tablespoon turbinado sugar

  • 1/2

    cup maple syrup

Directions

1. Combine pear, butter, and 1 tablespoon sugar in a large bowl; toss gently. 2. Arrange half of bread in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spoon pear mixture evenly over bread; top evenly with cheese. Arrange remaining bread over cheese. 3. Combine the remaining 5 tablespoons granulated sugar, milk, egg substitute, and cinnamon, stirring with a whisk. Pour milk mixture over bread, pressing down to submerge. Cover and chill 8 hours or overnight. 4. Preheat oven to 350°. 5. Uncover dish. Sprinkle turbinado sugar evenly over bread. Bake at 350° for 55 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes. Cut into 8 equal pieces; drizzle with syrup.

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