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