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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Think of this as stuffed French toast in a casserole. Here, sweet cinnamon bread meets juicy pears and the savory bite of Gruyère cheese. You want a pear variety that will hold its shape and won't exude too much moisture as the strata bakes-we liked Anjou and Concorde. 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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