Pear and Gruyere Strata

I had made this at my sis's house because her hubby likes maple anything so much (and the drizzle of syrup over this strata is especially delicious), but I hadn't made it for Jim until now. He was very pleased and devoured our half-batch in a couple days! :)

Yield: Serves 8 (serving size: 1 strata piece and 1 tablespoon syrup)
Total: 9 Hours, 25 Minutes
Ingredients:
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 Gruyère 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

Preparation:
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 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.

Nutritional Information:
Calories: 355
Fat: 10g
Saturated fat: 4.3g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 0.6g
Protein: 13.1g
Carbohydrate: 55.1g
Fiber: 5.3g
Cholesterol: 20mg
Iron: 1.6mg
Sodium: 295mg
Calcium: 216mg