Pear and Gouda Baked French Toast
1 small loaf of French of Italian bread, preferably a few days old, cubed (about 7 cups)
1 1/2 c. vanilla soy milk
1 c. low fat milk
2 Tbls. sugar
1 tsp. kosher salt
1 tsp. cinnamon
2-3 ripe pears, cubed
1 c. shredded Gouda, divided
2 Tbls butter, cubed and syrup for serving
Toss bread and pear cubes to combine and spread evenly in a buttered 9x9 inch baking dish.
Whisk eggs, milk, sugar, salt, cinnamon and 1/2 c. Gouda.
Pour over bread and cover with foil.
Refrigerate at least 8 hours or overnight.
Remove dish from the refrigerator at least 30 minutes before baking.
Preheat oven to 350 degrees.
Dot with butter and bake covered for 50-60 minutes or until a knife inserted in the center comes out clean.
Discard foil, sprinkle with remaining shredded Gouda and return to the oven until cheese melts, about 5 minutes.
Remove from the oven to rest for a few minutes before serving drizzled with warm maple syrup.