Pear and Roquefort Strata

Ingredients

• 3  bartlett pears cored peeled cut lengthwise into 1/4-inch-thick slices ( 4 cups)
• 0.3 teaspoon pepper black
• 1.8 ounce sturdy bread white
• 4 large eggs 
• 3 cups milk fat-free
• 2 cups mirin sweet
• 6 ounces roquefort blue crumbled
• 0.3 teaspoon salt 

Equipment

• bowl
• oven
• whisk
• baking pan

Directions

1. Coat a 13 x 9-inch baking dish with cooking spray. Arrange 5 bread slices in bottom of dish in a single layer.
2. Pour 1 cup wine over bread.
3. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with 3/4 cup cheese. Arrange the pear slices over cheese; top with remaining bread, wine, salt, pepper, and cheese.
4. Combine milk and eggs in a bowl; stir well with a whisk.
5. Pour the milk mixture over the bread mixture.
6. Let stand 20 minutes.
7. Preheat oven to 42
8. Cover strata and bake at 425 for 30 minutes. Uncover and bake an additional 25 minutes or until golden brown.
9. Let stand 10 minutes.