Photo: Nina Choi
Hands-on Time
20 Mins
Total Time
9 Hours 25 Mins
Serves 8 (serving size: 1 strata piece and 1 tablespoon syrup)

Think of this as stuffed French toast in a casserole. Here, sweet cinnamon bread meets juicy pears and the savory bite of Gruyère cheese. You want a pear variety that will hold its shape and won't exude too much moisture as the strata bakes--we liked Anjou and Concorde.

How to Make It

Step 1

Combine pear, butter, and 1 tablespoon sugar in a large bowl; toss gently.

Step 2

Arrange half of bread in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spoon pear mixture evenly over bread; top evenly with cheese. Arrange remaining bread over cheese.

Step 3

Combine the remaining 5 tablespoons granulated sugar, milk, egg substitute, and cinnamon, stirring with a whisk. Pour milk mixture over bread, pressing down to submerge. Cover and chill 8 hours or overnight.

Step 4

Preheat oven to 350°.

Step 5

Uncover dish. Sprinkle turbinado sugar evenly over bread. Bake at 350° for 55 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes. Cut into 8 equal pieces; drizzle with syrup.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


December 26, 2015
I also used Harry and David pears.  This was a big hit on Christmas Day and it was so easy.  Will definitely make this again.

ajb1978's Review

December 29, 2013
Fantastic! I used royal riviera pears from Harry & David. I did not peel them and I did not use any syrup. I don't think it needs the syrup and if you skip, it saves 75 empty calories. This is sweet and super yummy. I would serve this to company. My husband, who swears he hates fruit in all forms, LOVED it. We had turkey bacon with it. And it was perfect. (Applegate Farms)

RCobb1956's Review

October 27, 2013
Have love Cooking Light for years. Many recipes on this site have an ingredient missing like 6 tablespoons of ?. Can be interpreted by the instructions but needs to be corrected. This recipe sounds marvelous

skspillman's Review

December 17, 2011
This was very good! I followed the tips in the previous reviews and used Swiss cheese plus a bit of Parmesan instead of Gruyere. I didn't peel the pears and they were still tender and delicious. I served this alongside center-cut bacon. This dish is somewhat time-consuming but worth it--good for a weekend brunch during the holiday season!

olielove's Review

December 16, 2011
Did a pre-test before serving to guests and it was a big winner. Will definitely make for my guests

KathJB's Review

October 18, 2011
Nice. What makes it "light" is primarily the serving size, which is modest but adequate for me, if not for the men I served it to--they took seconds. I will make it again because its a nice blend of flavors. Gruyere cheese was $22.99/lb. and only available in wrapped large wedges. Out of my budget for breakfast so I subbed 3 oz. Swiss and 1 oz. Parmesan and it worked well. I thought 6 Tablespoons of sugar to be excessive so I cut the sugar in half. It was still very sweet. Next time I will eliminate the sugar altogether. Used FF milk since it was what I had on hand and it was fine. Also served it with two slices of bacon per person and the bacon was a good match to the pears and cheese. I pushed down the bread and it was still crispy. And I rather liked that.

detailaddict's Review

October 16, 2011 good. I used day-old Miller's Cinnamon Raisin Bread (CL January 2004) for this, with D'anjou pears and granulated honey. Forgot to press down on the top layer but it made for a nice crispy crust; and I thought with 4 oz. of cheese that this would be overly rich, but it wasn't. The baking time was just right. I cooked some bacon to serve alongside for my husband but for me it was fine by itself. A definite keeper, and certainly one to serve to company.

Cruhle's Review

September 29, 2011

ehoerl's Review

September 23, 2011