This breakfast casserole recipe can be made 24 hours ahead, then baked until edges are puffed and golden.
Prep Time: 35 mins
3 medium pears, peeled, cored, and thinly sliced
2 tablespoons packed brown sugar
½ teaspoon snipped fresh rosemary
2 tablespoons butter
14-15 half-inch slice French bread (about 1 loaf)
8 ounces Brie cheese, rind removed and cheese thinly sliced
2 tablespoons butter, melted
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 ½ cups milk
1 tablespoon vanilla
¼ teaspoon salt
Warm maple syrup, fresh berries, and honey, or purchased cranberry conserve
1. Grease a 3-quart rectangular baking dish; set aside. In a large skillet cook pears, brown sugar, and rosemary in 2 tablespoons butter over medium heat for 4 to 5 minutes or until pears are just tender. Arrange 7 or 8 bread slices in a single layer in prepared baking dish. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter. Combine granulated sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1 to 24 hours.
2. Preheat oven to 375 degrees F. Bake, uncovered, for 40 to 45 minutes or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, and honey, or cranberry conserve. Makes 8 servings.
Per Serving: cal. (kcal) 405, Fat, total (g) 19, chol. (mg) 130, sat. fat (g) 10, carb. (g) 44, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 18, pro. (g) 15, vit. A (IU) 583, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 101, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 623, Potassium (mg) 316, calcium (mg) 192, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Connect with us