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Pear and Roquefort Strata

Pear and Roquefort Strata

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

Cooking Light OCTOBER 2001

  • Yield: 10 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 30%
  • Fat: 10.6g
  • Saturated fat: 4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 13g
  • Carbohydrate: 40.6g
  • Fiber: 1.6g
  • Cholesterol: 102mg
  • Iron: 2.2mg
  • Sodium: 701mg
  • Calcium: 264mg

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Pear and Roquefort Strata recipe