Pear and Roquefort Strata

recipe
You can substitute other cheeses, such as cheddar, Gouda, or Gruyère, in place of the Roquefort.

Yield:

10 servings

Recipe from

Cooking Light

Nutritional Information

Calories 319
Caloriesfromfat 30 %
Fat 10.6 g
Satfat 4 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 13 g
Carbohydrate 40.6 g
Fiber 1.6 g
Cholesterol 102 mg
Iron 2.2 mg
Sodium 701 mg
Calcium 264 mg

Ingredients

Cooking spray
10 (1 3/4-ounce) slices sturdy white bread
2 cups Riesling or other slightly sweet white wine
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups (6 ounces) crumbled Roquefort or other blue cheese
3 Bartlett pears, peeled, cored, and cut lengthwise into 1/4-inch-thick slices (about 4 cups)
3 cups fat-free milk
4 large eggs

Preparation

Coat a 13 x 9-inch baking dish with cooking spray. Arrange 5 bread slices in bottom of dish in a single layer. Pour 1 cup wine over bread. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with 3/4 cup cheese. Arrange the pear slices over cheese; top with remaining bread, wine, salt, pepper, and cheese.

Combine milk and eggs in a bowl; stir well with a whisk. Pour the milk mixture over the bread mixture. Let stand 20 minutes.

Preheat oven to 425°.

Cover strata and bake at 425° for 30 minutes. Uncover and bake an additional 25 minutes or until golden brown. Let stand 10 minutes.

Note:

October 2001
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