Photo courtesy of Cooking Light (October 2011)
Looking to serve something different for your New Year's Day brunch? What about pears and cheese? Take a look...
Pear and Gruyere Strata
4 c. sliced peeled Anjou or Concorde pears
2 tsp butter (melted)
6 tbsp granulated sugar (divided)
12 (1 oz.) slices cinnamon swirl bread (Pepperidge Farm)
*cut in half diagonally*
1 c. (4 oz.) shredded Gruyere cheese
1 1/2 c. 1% low-fat milk
1 c. egg substitute
1/2 tsp ground cinnamon
2 tbsp turbinado sugar
1/2 c maple syrup
Combine pear, butter, and 1 tablespoon sugar in a large bowl; toss gently.
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 overnight.
Preheat oven to 350 degrees.
Uncover dish. Sprinkle turbinado sugar evenly over bread. Bake at 350 degrees for 55 minutes or until knife inserted in the center comes out clean.
Let stand 10 minutes. Cut into 8 equal pieces; drizzle with syrup.