Pear Cranberry Cobbler
Recipe: #10814
October 26, 2013
Categories: Desserts, Cranberry, Pear, Christmas, Thanksgiving, Oven Bake, Vegetarian, Cobblers/Tarts, more
"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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 400-degrees. Coat an 8-inch square baking dish with nonfat cooking spray.
Step 2
In a large bowl, stir together sugar and cornstarch.
Step 3
Add pears, cranberries and ginger; stir until well combined. Spoon into prepared baking dish.
Step 4
Place in oven to bake 20 minutes, stirring midway, or until fruit is tender and the juices have started to thicken. Remove from oven.
Step 5
In a large shallow dish, stir together milk, eggs, and vanilla.
Step 6
Cut each bread slice in half diagonally, and soak bread in egg mixture, carefully turning slices for even soaking.
Step 7
Arrange bread slices in rows on top of the fruit.
Step 8
Combine nutmeg and 3 tbls. sugar; sprinkle evenly over bread.
Step 9
Bake for 20 minutes more, or until the bread is golden and fruit is bubbling.
Step 10
Serve warm.
Tips
No special items needed.