Pear and Gruyere Strata

This recipe needs to be put together several hours ahead of time. You might even consider putting it together the night before.

serves 12 ( 6 points + )

• 4 c. sliced, peeled pear
• 2 tsp. butter, melted
• 6 T. sugar, divided
• 12 ( 1 oz) slices Pepperidge Farm cinnamon swirl bread, cut in half diagonally
• 1 c. ( 4 oz) Gruyere cheese
• 1-½ c. skim milk
• 1 c. egg beaters
• ½ tsp. cinnamon
• 1 T. turbinado sugar
• ¾ c. sugar-free maple syrup ( Log Cabin)

Combine pear, melted butter and 1 T. sugar in a large bowl.

Arrange half of the bread in an 11 x 7 pan coated with nonstick spray. Spoon pear mixture evenly over bread. Top with cheese. Arrange remaining bread over cheese.

Combine the remaining 5 T. sugar, milk, egg beaters and cinnamon. Pour over bread, making sure everything is covered with egg mixture. Cover and refrigerate 8 hours or overnight.

Uncover and bake at 350 for 1 hour or until knife inserted near center comes out clean ( I baked mine longer than 1 hour). Let stand 10 minutes before cutting. Serve with syrup.

adapted from Cooking Light