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.
Pear and Gruyère Strata
KathJB Posted: 10/18/11
detailaddict Posted: 10/16/11
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.
olielove Posted: 12/16/11
Did a pre-test before serving to guests and it was a big winner. Will definitely make for my guests
skspillman Posted: 12/17/11
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!
RCobb1956 Posted: 10/27/13
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