A twist on frenchtoast making it a decadent breakfast/brunch meal item everyone will love. Impress them with little effort and big taste.
-1 tablespoon butter, softened
-1 loaf (about 1 pound) challah or brioche bread
-6 large eggs
-½ cup Sugar
-2½ cups Half and Half
-2 teaspoons Vanilla Extract
-3 teaspoon Ground Cinnamon
-2 tablespoons butter
-2 Anjou or Comice pears, cored and cut into chunks
-1 teaspoon Sugar
-½ teaspoon Ground Cinnamon
-¼ teaspoon Ground Cloves
-¼ freshly grated nutmeg
-¼ cup Maple syrup
Fresh Mint Sprigs
No nutrition information available
1.The night before, make the french toast: smear the butter over the bottom and sides of a 13 by 9 by 2-inch baking dish or other shallow 2-quart baking dish. Tear the bread into small pieces and scatter in the dish.
2.In a bowl, whisk the eggs and sugar until light. Add the remainder and whisk well. Pour over the bread evenly. Tamp down the bread to submerge each piece in egg mixture. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.
3.The next morning, remove the dish and slide it into a cold oven with the foil on. Turn oven on to 350 degrees F. After 25 minutes, gently pull off and discard the foil. Continue to bake until pudding is puffed and golden brown, about 20 more minutes.
4.In the meantime, prepare the spiced pears: melt butter in a wide nonstick frying pan over medium-high heat then add the pears. Stir until pears are coated well with butter, and then sprinkle sugar, cinnamon, cloves and a good pinch of fresh nutmeg; continue to cook about 3 minutes until pears begin to soften. Pour in ¼ cup of maple syrup; cook until bubbly then remove from heat.
5.To serve spoon bread pudding onto plates and top with spiced pears. Pass additional maple syrup at the table.