 | | Breakfast Pear Casserole |
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4 slices raisin bread with cinnamon
1 (16 oz.) can sliced pears
6 oz. fontina or Monterey Jack cheese
1/4 lb. cooked ham
1 3/4 c. milk
1/4 c. all-purpose flour
4 lg. Eggs
Parsley sprigs for garnish |
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| Instructions |
| About 1 hour before serving:
Preheat oven to 350 degrees F. Toast raisin-bread slices; cut into 1 inch pieces. Drain pears; pat dry with paper towels. Cut pears into 1/2 inch chunks. Coarsely shred cheese; dice ham. In large bowl, toss bread, pears, cheese, and ham.
In medium bowl with wire whisk or fork, mix milk, flour, and eggs until blended.
Divide bread mixture among four 12 ounce casserole or custard cups. Pour egg mixture over ingredients in casserole. Place casseroles in jelly roll pan for easier handling. Bake 30 to 40 minutes until custard is set and knife inserted in center comes out clean.
Garnish with parsley sprigs. Makes 4 main-dish servings.
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