Monday, November 28, 2011

Pear and Gruyere Strata

Happy Monday!  I had a relaxing holiday weekend and actually feel refreshed enough to go back to work today. 

We decided to have a non-traditional Thanksgiving dinner this year (in that we didn't have turkey).  I made a pear and gruyere strata from a recipe I found in Cooking Light.  It was pretty good and tasted even better the day after cooking it.  This recipe is nice because you are supposed to make it the night before you plan to bake it, so less work the day of an event.  The strata was pretty good--Mark liked it too.  I'm definitely going to keep the recipe around.  I forgot to bring my SLR camera so these pictures of the finished product were taken with Mark's cell phone. 

Pear and Gruyere Strata

4 cups sliced peeled Anjour or Concorde pear
2 teaspoons butter, melted
6 tablespoons granulated sugar, divided
12 (1-oz) slices cinnamon swirl bread (such as Pepperidge Farm), cut in half diagonally
Cooking spray
1 cup (4 oz) shredded Gruyere cheese
1 1/2 cups 1% low-fat milk
4 eggs
1/2 tsp ground cinnamon
1 tablespoon brown sugar

1. Combine pear, butter, and 1 tablespoon sugar in a large bowl.  Toss gently.
2.  Arrange half of bread in an 11x7 glass or ceramic baking dish coated with cooking spray.  Spoon pear mixture evenly over bread; top evenly with cheese.  Arrange remaining bread over cheese.

3.  Combine the remaining 5 tablespoons granulated sugar, milk, eggs, and cinnamon, stirring with a whisk.  Pour milk mixture over bread, pressing down to submerge.  Cover and chill 8 hours or overnight.
4.  Preheat oven to 350 degrees.
5. Uncover dish.  Sprinkle brown sugar evenly over bread.  Bake at 350 degrees for 55 minutes, or until a knife inserted in the center comes out clean.  Let stand 10 minutes. 
My Thanksgiving Day Plate

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