- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 279.3
- Total Fat: 5.8 g
- Cholesterol: 18.8 mg
- Sodium: 374.0 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 2.8 g
- Protein: 12.4 g
Baked Pear and Provolone French ToastSubmitted by: JENJESS48
IntroductionYou make the dish the night before and refrigerate so that the milk and egg mix soaks into the bread, then bake it the next morning. This makes it perfect for brunch or guests. You make the dish the night before and refrigerate so that the milk and egg mix soaks into the bread, then bake it the next morning. This makes it perfect for brunch or guests.
4 cups sliced peeled Anjou or Concorde pears
2 teaspoons butter, melted
6 tablespoons granulated sugar, divided
12 ounces Challah (or bread of your choice), sliced thin
1 cup (4 ounces) shredded reduced fat provolone
1 1/2 cups 1% low-fat milk
1 cup egg substitute
1/2 teaspoon ground cinnamon
1 tablespoon dark brown sugar
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 350°.
5. Uncover dish. Sprinkle turbinado sugar evenly over bread. Bake at 350° 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, if desired (make sure to add this to your tracker, since I didn't include it in the recipe).
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENJESS48.