Pear and Gruyère Strata

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.

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)

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

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!

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

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.

Mmmmmm......so 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.