Pear and Roquefort Strata

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


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


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


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.

October 2001
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