Pear Cranberry Cobbler
October 26, 2013
"A tasty Fall dessert. This one uses bread slices for topping instead of biscuits. I have easily halved this recipe and used a 1-qt. square casserole dish instead of the 8-inch baking dish. Cooking time is the same."
- Serving Size: 1 (237.7 g)
- Calories 245.1
- Total Fat - 2.8 g
- Saturated Fat - 0.8 g
- Cholesterol - 69.7 mg
- Sodium - 159.6 mg
- Total Carbohydrate - 52 g
- Dietary Fiber - 6.1 g
- Sugars - 30.1 g
- Protein - 5.3 g
- Calcium - 61 mg
- Iron - 1.3 mg
- Vitamin C - 9.1 mg
- Thiamin - 0.1 mg
Preheat oven to 400-degrees. Coat an 8-inch square baking dish with nonfat cooking spray.
In a large bowl, stir together sugar and cornstarch.
Add pears, cranberries and ginger; stir until well combined. Spoon into prepared baking dish.
Place in oven to bake 20 minutes, stirring midway, or until fruit is tender and the juices have started to thicken. Remove from oven.
In a large shallow dish, stir together milk, eggs, and vanilla.
Cut each bread slice in half diagonally, and soak bread in egg mixture, carefully turning slices for even soaking.
Arrange bread slices in rows on top of the fruit.
Combine nutmeg and 3 tbls. sugar; sprinkle evenly over bread.
Bake for 20 minutes more, or until the bread is golden and fruit is bubbling.
Tips & Variations
No special items needed.