Pear and Gruyère Strata

Ingredients

• 2 teaspoons butter melted
• 1 ounce cinnamon swirl bread cut in half diagonally (such as Pepperidge Farm)
• 1 cup egg substitute 
• 6 tablespoons granulated sugar divided
• 0.5 teaspoon ground cinnamon 
• 4 ounces gruyère cheese shredded
• 1.5 cups milk 1% low-fat
• 0.5 cup maple syrup 
• 4 cups concorde pear peeled sliced
• 1 tablespoon sugar 

Equipment

• bowl
• oven
• knife
• whisk
• baking pan

Directions

1. Combine pear, butter, and 1 tablespoon sugar in a large bowl; toss gently.
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.
3. Combine the remaining 5 tablespoons granulated sugar, milk, egg substitute, and cinnamon, stirring with a whisk.
4. Pour milk mixture over bread, pressing down to submerge. Cover and chill 8 hours or overnight.
5. Preheat oven to 35
6. Uncover dish.
7. Sprinkle turbinado sugar evenly over bread.
8. Bake at 350 for 55 minutes or until a knife inserted in center comes out clean.
9. Let stand 10 minutes.
10. Cut into 8 equal pieces; drizzle with syrup.