Pear French Toast Strata
Yield: 24 servings
2 oz. (1/4 cup) Butter, softened
1 lb. 14 oz. (48 slices) French bread, thick, sliced 1-inch thick
2 qt. Custard (see recipe)
2 qt. Pear-Cream Cheese (see recipe)
1/2 tsp. Cinnamon, ground, optional
Spread bottom and sides of full steamtable pan with softened butter. Lay half the slices of bread in an even layer in bottom of half steamtable pan. Pour half of Custard (1 qt.) over bread slices. Spread Pear Cream Cheese in an even layer over top of bread slices. Top with remaining bread slices in even layer. Pour remaining Custard (1 qt.) over top of bread layer evenly. Sprinkle with cinnamon, if desired. Cover and refrigerate at least 1 hour before baking. Bake in 325°F. oven 50-60 minutes or until cooked to an internal temperature of 150°F. Remove from oven. Cool 20 minutes. Cut into 12 pieces to serve.
CUSTARD (Yield: 2 qt.): 3 lb. (12 large) Eggs, 6 oz. (1 cup) Sugar, fine, 1 qt. Milk, 2 cups Pear juice (from canned pears), 1 Tbsp. Vanilla extract, 1 Tbsp. Cinnamon, ground
In the bowl of a mixer equipped with paddle, blend eggs until creamy. Add sugar and continue mixing on medium until sugar is dissolved and mixture is creamy. Add remaining ingredients and blend until incorporated. Use as directed.
PEAR CREAM CHEESE (Yield: 2 1/2 qt.): 3 lb. (1-1/2 qt.) Cream cheese, reduced fat, softened, 6 oz. (1 cup) Sugar, fine, 8 oz. (4 large) Eggs, whisked slightly, 2 tsp. Vanilla extract, 1 Tsp. Cinnamon, ground, 2 lb. 2 oz. (1 qt.) Pacific Northwest Canned Pears, diced, drained
In the bowl of a mixer equipped with paddle, blend cream cheese with sugar until smooth. Add eggs, vanilla and cinnamon and whisk until smooth. Stir in pears just until incorporated. Use as directed.
NUTRITION (Per Serving)
Calories from Fat: 180
Fat: 20gSaturated Fat: 10g
Dietary Fiber: 2g
Vitamin A: 15% DV
Vitamin C: 15% DV
Calcium: 20% DV
Potassium: 7% DV
Iron: 20% DV