Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 6

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.

David Bonom
Recipe by Cooking Light October 2011

Gallery

Nina Choi

Recipe Summary

hands-on:
20 mins
total:
9 hrs 25 mins
Yield:
Serves 8 (serving size: 1 strata piece and 1 tablespoon syrup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • Preheat oven to 350°.

  • 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 www.choosemyplate.gov.

Nutrition Facts

355 calories; fat 10g; saturated fat 4.3g; mono fat 3.7g; poly fat 0.6g; protein 13.1g; carbohydrates 55.1g; fiber 5.3g; cholesterol 20mg; iron 1.6mg; sodium 295mg; calcium 216mg.
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