Pear And Gruyère Strata

• 4 cups sliced peeled Anjou or Concorde pear
• 2 teaspoons butter, melted
• 6 tablespoons granulated sugar, divided
• 12 (1-ounce) slices cinnamon swirl bread (such as Pepperidge Farm), cut in half diagonally
• Cooking spray
• 1 cup (4 ounces) shredded Gruyere cheese
• 1 1/2 cups 1% low-fat milk
• 1 cup egg substitute
• 1/2 teaspoon ground cinnamon
• 1 tablespoon turbinado sugar
• 1/2 cup maple syrup

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. Pour milk mixture over bread, pressing down to submerge. Cover and chill 8 hours or overnight.
4. Preheat oven to 350u0b0.
5. Uncover dish. Sprinkle turbinado sugar evenly over bread. Bake at 350u0b0 for 55 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes. Cut into 8 equal pieces; drizzle with syrup.
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pear, butter, sugar, cinnamon, cooking spray, gruyere cheese, milk, egg substitute, ground cinnamon, turbinado sugar, maple syrup

Taken from www.myrecipes.com/recipe/pear-gruyere-strata (may not work)