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.
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
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
How to Make It
Combine pear, butter, and 1 tablespoon sugar in a large bowl; toss gently.
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.
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.
Preheat oven to 350°.
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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Fantastic! I used royal riviera pears from Harry & David. I did not peel them and I did not use any syrup. I don't think it needs the syrup and if you skip, it saves 75 empty calories.
This is sweet and super yummy. I would serve this to company. My husband, who swears he hates fruit in all forms, LOVED it.
We had turkey bacon with it. And it was perfect. (Applegate Farms)
Have love Cooking Light for years. Many recipes on this site have an ingredient missing like 6 tablespoons of ?. Can be interpreted by the instructions but needs to be corrected.
This recipe sounds marvelous
This was very good! I followed the tips in the previous reviews and used Swiss cheese plus a bit of Parmesan instead of Gruyere. I didn't peel the pears and they were still tender and delicious. I served this alongside center-cut bacon. This dish is somewhat time-consuming but worth it--good for a weekend brunch during the holiday season!
Nice. What makes it "light" is primarily the serving size, which is modest but adequate for me, if not for the men I served it to--they took seconds. I will make it again because its a nice blend of flavors. Gruyere cheese was $22.99/lb. and only available in wrapped large wedges. Out of my budget for breakfast so I subbed 3 oz. Swiss and 1 oz. Parmesan and it worked well. I thought 6 Tablespoons of sugar to be excessive so I cut the sugar in half. It was still very sweet. Next time I will eliminate the sugar altogether. Used FF milk since it was what I had on hand and it was fine. Also served it with two slices of bacon per person and the bacon was a good match to the pears and cheese. I pushed down the bread and it was still crispy. And I rather liked that.
Mmmmmm......so good. I used day-old Miller's Cinnamon Raisin Bread (CL January 2004) for this, with D'anjou pears and granulated honey. Forgot to press down on the top layer but it made for a nice crispy crust; and I thought with 4 oz. of cheese that this would be overly rich, but it wasn't. The baking time was just right. I cooked some bacon to serve alongside for my husband but for me it was fine by itself. A definite keeper, and certainly one to serve to company.