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Pear and Roquefort Strata

Yield 10 servings
You can substitute other cheeses, such as cheddar, Gouda, or Gruyère, in place of the Roquefort.

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

Nutrition 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

How to Make It

  1. 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.

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

  3. Preheat oven to 425°.

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