1/4 c  Raisins

    1/2 c  Boiling water

      8    (1 oz ea) slices white bread

  1 1/2 c  1% Low fat milk, divided

      1 c  Peeled, chopped pear

      2 tb Flour

    1/4 c  + 2 Tb. sugar, divided

      2 tb Cornmeal

      1 ts Grated lemon rind

      3    Eggs, lightly beaten

    1/2 c  Seedless red grapes, halved

      2 ts Chopped fresh rosemary

      2 ts Olive oil

  1. Combine raisins and boiling water; let stand 15 minutes. Drain and set

  aside.
  2. Trim crusts from bread. Cut each slice into 4 triangles; place in a

  single layer in a 13 x 9 x 3 baking dish. Pour 1/2 cup milk over bread and
  let stand for 5 minutes.
  3. Carefully (bread will be soggy) arrange the bread triangles in the

  bottom of a 10" quiche dish coated with cooking spray. Top with apple and
  pear. Place flour in a medium bowl, gradually add remaining milk stirring
  with a wire whisk until blended. Stir in 1/4 cup plus 1 Tb sugar, cornmeal,
  lemon rind and eggs; stir well. Pour milk mixture over apple and pear; top
  with raisins and grapes, and sprinkle with rosemary. Drizzle oil over
  mixture; sprinkle with remaining sugar.
  4. Bake at 350F for 50 minutes or until set; cool on wire rack. Cut into

  wedges.
  Serving information:
  207 calories; fat 4.5 gm; sodium 155 mg

  Source: Cooking Light Magazine, October 1993
  Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993