French Vanilla Pear & almond bake

Name: French Vanilla Pear & almond bake
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: Serves 6

Prep

10 min

Cook

1h 10m

Serves

Skill

Vegetarian

Prep

10 min

Cook

1h 10m

Serves

Skill

High Calcium High Fibre Egg Fruit Weet Bix Wholegrains Breakfast Brunch Good Source of Protein Low in Fat Low in Sugar Low in Sodium

Wholesome and hearty, the fragrant tray-bake is ideal for breakfast or morning tea. Along with having the perfect blend of pear and almonds, this dairy free breakfast bake gives you the added benefit of iron, protein and calcium for normal growth and development as part of a balanced diet. Made using our So Good Soy milk or Almond Milk, this pie is a great option for everyone.

Ingredients

2 pears, cored
7 Weet-Bix wheat biscuits, broken into pieces
6 large eggs
1 cup milk, or So Good Soy or Almond Milk
1 tsp cinnamon
2 Tbsp maple syrup, divided
1/2 cup sliced almonds

Nutrition per serving

Weight, measurement and temperature conversions

1120 kJ

energy kj

13 g

protein

2 g

saturated fat

4.2 g

dietary fibre

25 g

carbohydrate

11 g

sugars

137 mg

sodium

Method

Preheat oven to 180°C (350°F). Lightly oil a shallow 1.5 ltr baking dish.
Dice one and a half of the pears and place in base of prepared baking dish. Toss Weet-Bix wheat biscuits pieces with pears and spread into an even layer.
Whisk eggs, milk, cinnamon, and half the syrup in a large jug. Slowly pour egg mixture into the baking dish. Smooth surface with a large spoon to submerge ingredients.
Slice remaining pear half and arrange over egg mixture. Toss almonds in remaining maple syrup and sprinkle over top of the sliced pear.
Cover dish with foil and bake 60 mins. Remove foil and bake a further 5 -10 mins, until golden on top and firm in the centre. Cool on a rack at least 15 mins before cutting. Serve warm or at room temperature.

2 pears, cored
7 Weet-Bix wheat biscuits, broken into pieces
6 large eggs
1 cup milk, or So Good Soy or Almond Milk
1 tsp cinnamon
2 Tbsp maple syrup, divided
1/2 cup sliced almonds