Ingredients

The following ingredients have 8 Servings
  • 4 cups sliced peeled Anjou or Concorde pears
  • 2 tsp butter (melted)
  • 1 Tbsp granulated white sugar
  • 16-20 slices cinnamon swirl bread (cut in half diagonally)
  • 1 cup shredded Gruyère cheese (about 4 oz)
  • 1 1/2 cups whole milk (or half and half cream)
  • 5 Tbsp granulated white sugar
  • 5 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1 Tbsp turbinado sugar (or white sugar)
  • Icing/confectioners' sugar (for dusting)
  • 1/2 cup maple syrup (optional)

Instruction

  • In a medium bowl, combine the sliced pears, melted butter and the 1 Tbsp of sugar. Toss gently to coat.
  • In a greased 11 x 7-inch glass or ceramic baking dish, arrange half of the bread slices on the bottom of the pan. Spoon pear mixture overtop, then top evenly with shredded cheese. Arrange remaining bread on top.
  • In a medium bowl, whisk together the milk, 5 Tbsp sugar, eggs and cinnamon. Pour over bread, then press down slightly with the back of a spatula to submerge the bread. Cover tightly and refrigerate 8 hours or overnight.
  • Preheat oven to 350F.
  • Remove covering from dish. Sprinkle turbinado (or white) sugar evenly over top. Bake for about 55 minutes, or until a knife inserted in the centre comes out clean. Let stand 10 minutes to set up. Cut into squares to serve. Serve dusted with icing sugar and/or a drizzle of maple syrup, if you like.