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Photo: Nina Choi Photo by: Photo: Nina Choi

Pear and Gruyère Strata

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.

Cooking Light OCTOBER 2011

  • Yield: Serves 8 (serving size: 1 strata piece and 1 tablespoon syrup)
  • Hands-on:20 Minutes
  • Total:9 Hours, 25 Minutes

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 355
  • Fat: 10g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 13.1g
  • Carbohydrate: 55.1g
  • Fiber: 5.3g
  • Cholesterol: 20mg
  • Iron: 1.6mg
  • Sodium: 295mg
  • Calcium: 216mg
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Pear and Gruyère Strata recipe

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