12 large eggs, slightly beaten
1 - 32 ounce cinnamon vanilla cream creamer
2 cups dried cranberries
7 cups peeled and sliced pears (about 6 large pears)
1-1/2 cup light brown sugar, packed
1-1/2 cups walnuts, chopped
1 tablespoon cinnamon
Preheat oven to 400 degrees. Spray a lasagna pan {13-1/4 x 9-5/8 x 2-3/4-inch} with non stick cooking spray. Place torn challah bread in a large bowl. Add the eggs, creamer, cranberries, pears, brown sugar, walnuts and cinnamon. Mix until the bread has absorbed as much liquid as it can. Add to the prepared pan. Bake 30 minutes or until a knife inserted into the center comes out clean.