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The French-toast-like topping makes this sweet and tart "cobbler" appropriate for breakfast, brunch or dessert. The method can be used for various other fruits, such as peaches and raspberries or apples and cherries.
- 1/4 cup maple syrup
- 1 tablespoon cornstarch
- 5 ripe pears, cored, peeled and chopped (4 cups)
- 1 cup fresh or frounceen cranberries
- 2 large eggs
- 1/3 cup low-fat milk
- 1 teaspoon vanilla extract
- 6 slices whole-wheat sandwich bread, crusts trimmed
- 3 tablespoons sugar
- 1/4 teaspoon ground nutmeg
Preheat oven to 400 degrees F. Coat an 8-inch-square baking dish with cooking spray.
Stir together maple syrup and cornstarch in a medium bowl. Add pears and cranberries and toss to coat. Transfer to the prepared baking dish, cover with foil and bake until the fruit is just tender and the juices have begun to thicken, 20 to 30 minutes.
Meanwhile, whisk eggs, milk and vanilla in a large shallow dish. Cut each bread slice in half diagonally. Immerse the bread in the egg-milk mixture, carefully turning the slices for even soaking.
Remove the pan from the oven and stir the fruit. Arrange the bread in rows on top of the fruit. Combine sugar and nutmeg; sprinkle evenly over the bread. Bake until the fruit is bubbling and the bread is golden, 20 to 30 minutes more. Serve warm.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
250 calories; 3g total fat; 1g total saturated fat; 71mg cholesterol; 164mg sodium; 52g carbohydrates; 7g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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