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Pear and Gruyere Strata

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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

Details

Servings 8
Preparation time 20mins
Cooking time 29mins

Preparation

Step 1

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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