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      Sunday Brunch: Mario's Birthday Pear and Gruyere Souffle

      Mario's Birthday Pear and Gruyere SoufflServes 6-84 each Anjou Pears peeled and sliced into 1/4" pieces1 tbsp. melted butter1 tbsp. sugar6 slices of cinnamon raisin bread cut into halfVegetable spray1 cup Gruyere Cheese shredded1 1/2 cups of milk4 large eggsPinch of cinnamon 1/4 cup sugar2 tbsp. sugar (optional)1/3 cup maple syrupMethod of Preparation: Preheat an oven the 350 degrees.1.{}{}{}{}{} In a bowl, combine the pears, melted butter and the 1 tbsp. sugar and toss.2.{}{}{}{}{} In a 11"x7" casserole of glass baking dish, spray it well with veg spray.3.{}{}{}{}{} Arrange the cinnamon bread neatly to cover the bottom.4.{}{}{}{}{} Arrange the buttered pears next, then the shredded cheese.5.{}{}{}{}{} In a bowl, mix the milk, eggs, cinnamon and the 1/4 cup of sugar and whip well.6.{}{}{}{}{} Pour this over the casserole and let stand for 30 min to absorb most of the liquid.7.{}{}{}{}{} Place in the oven for about 40-45 min or until its puffed then remove and let sit for 10 min.8.{}{}{}{}{} Pour the maple syrup over and let it soak in. Serve at once.Note: The additional 2 tbsp. of sugar can be sprinkled over the casserole just before baking for an extra crisp top.