Pear and Gruyère Strata

Pear and Gruyere StrataRecipe
Photo: Nina Choi
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.


Serves 8 (serving size: 1 strata piece and 1 tablespoon syrup)
Total time: 9 Hours, 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 9 Hours, 25 Minutes

Nutritional Information

Calories 355
Fat 10 g
Satfat 4.3 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 13.1 g
Carbohydrate 55.1 g
Fiber 5.3 g
Cholesterol 20 mg
Iron 1.6 mg
Sodium 295 mg
Calcium 216 mg


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


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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