Pear & Gruyere Strata and a Giveaway!!

by FoodBabbles on November 5, 2011

I’ve never made a strata before. I knew kind of what a strata was, in theory. I knew there were eggs and bread involved and that it was a baked dish. Beyond that though, I was a bit clueless. When I was leafing through a recent edition of Cooking Light Magazine, I saw a recipe for a pear and Gruyère strata and was intrigued.

So when Land O Lakes approached me about sampling their eggs I thought what better time than the present to give this strata a try. Land O Lakes Eggs are backed by more than 90 years of experience in delivering premium, quality dairy foods that families can trust. Their eggs are produced by hens that are fed a premium vegetarian whole grain diet consisting primarily of whole ground corn and soybean meal, with no added hormones, antibiotics, animal fats or animal by-products. Then the eggs are gathered at the peak of the hens’ egg-laying cycles, which can make the eggs more delicious. When I learned that, I definitely wanted to give them a try. I was definitely pleased with the results.

This strata is like eating the most incredible stuffed french toast you’ve ever had. No ifs, ands or buts about it. There’s a layer of cinnamon-swirled bread on the bottom which then gets topped with ripe pears and Gruyère cheese. Next comes another layer of cinnamon-swirled bread. Then you mix up an egg concoction that you pour over and let it the strata soak up all the egg-y goodness overnight. In the morning, you pop this into your oven and a little while later… Viola! Breakfast or even a great brunch.

The combination of the sweet cinnamon with warm pears and melted, nutty Gruyère is simply palate pleasing. The recipe calls for a drizzle of maple syrup as a finishing touch but I found the strata to be plenty sweet without it. You can judge for yourself. Syrup or no syrup, you’re sure to devour this baked delight.

Enjoy!

~K

If you want to give these Land O Lakes eggs a try for yourself you can use their “egg locator” to see where you can find them in your area OR Land O Lakes has agreed to give one lucky reader a premium gift package valued at over $150! This prize includes an All-Clad Omelet Skillet, a $50 Visa Gift Card and a full-value coupon to try any variety of Land O Lakes eggs!! That is quite the package, if I do say so myself. Here’s the scoop…

To Enter: {Mandatory Entry} Simply leave me a comment telling me what’s your signature holiday recipe that uses eggs? Simple, right? But if you’d like even more chances to win…

Optional Bonus Entries: Be sure to leave a separate comment for each of these that you complete since each individual item completed will be counted as an entry!

– Follow Land O Lakes on Twitter

– “Like” the Lank O Lakes Facebook page

– Subscribe to FoodBabbles emails

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Entries will be accepted until 9pm EST on November 11th. Winner will be selected via random.org. The winner will be contacted by the email address provided and will have 24 hours to respond. If the winner does not respond within that time frame, another winner will be selected via random.org. This giveaway is open to US residents only. Land O Lakes will mail giveaway package directly to the winner.

Good Luck!!

Disclosure: Land O Lakes provided me with a free sample of their product to review, and I was under no obligation to review it. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. The opinions here are my own.


Pear & Gruyère Strata Slightly adapted from Cooking Light

2 teaspoons butter, melted

4 cups Anjou or Concorde pears, peeled and sliced

6 tablespoons sugar, divided

12 slices cinnamon-swirl bread, cut in half diagonally (I used Pepperidge Farm Brown Sugar Cinnamon bread)

1 cup shredded Gruyère cheese

1 1/2 cups low-fat milk

1/2 teaspoon vanilla

4 eggs

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

2 Tablespoons turbinado sugar

– In a large bowl, combine sliced pears, melted butter and 1 tablespoon of butter. Toss gently. Set aside.

– Spray the bottom and sides of a 9×13 baking dish with cooking spray. (Original recipes calls for an 11×7 baking dish. When I poured the egg mixture in it overflowed everywhere!)

– Arrange half the bread slices in the bottom of the baking dish. Spoon the pears over the bread and sprinkle evenly with cheese. Top with remaining bread slices.

– In a medium bowl, combine the remaining 5 tablespoons of sugar with the milk, vanilla, eggs, cinnamon, nutmeg and cloves.

– Pour the egg mixture over the bread, pressing down to submerge. Cover and refrigerate 8 hours or overnight.

– Preheat oven to 350 degrees.

– Uncover and sprinkle the strata with the turbinado sugar.

– Bake for 55 minutes or until a knife inserted in the center comes out clean. Allow to stand for 10 minutes. Serve warm.

– Enjoy!