You can substitute other cheeses, such as cheddar, Gouda, or Gruyère, in place of the Roquefort.
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
How to Make It
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.
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Fortunately I read the previous reviews before I made the recipe. Two simple modifications and it was absolutely delicious. 1. I used about one cup of wine instead of two, and poured it directly on the bread.
2. (and I think this made a huge difference) I prepared it the day beforehand but didn't bake it. Instead I covered it with aluminum foil and let it sit in the fridge overnight. I baked it the next day.
It wasn't runny at all. My brunch guests raved about it!
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