Thursday, October 27, 2011

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

1 comment:

  1. that food looks good.
    great pics

    mind checking out our blog?


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