This all-in-one saucy French toast bake is a sweet breakfast treat for a crowd of hungry guests. For the best texture, use pears that are ripe yet still firm.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2013
- 4 pears (such as Bartlett or Anjou)
- 1/3 cup butter softened
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 1 cup thawed frozen cranberries
- 2 tablespoons all-purpose flour
- 6 thick (1-inch/25 cm) slices egg bread
- 1 1/4 cup milk
- 1/2 cup whipping cream (35%)
- 5 eggs
- 1 teaspoon vanilla
- 1 pinch nutmeg
- 1 pinch salt
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
MethodPeel, core and cut pears into 1/4-inch (5 mm) thick slices; set aside.
In skillet, melt butter over medium heat; cook brown sugar and corn syrup, stirring, until sugar is dissolved, about 1 minute.
Add pears and cranberries; cook over medium-high heat, stirring often, for 5 minutes. Whisk flour with 2 tbsp water; whisk into pan and cook until pears are tender and sauce is thickened and syrupy, about 12 minutes. Spread in greased 13- x 9-inch (3 L) baking dish; let cool for 20 minutes.
Layer bread over pear mixture. Whisk together milk, cream, eggs, vanilla, nutmeg and salt; pour over bread. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Topping: Stir sugar with cinnamon; sprinkle over bread. Bake, uncovered, in 350?F (180?C) oven until puffed and golden, about 50 minutes. Let stand for 10 minutes before serving.
Nutritional facts Per each of 12 servings: about
- Fibre 2 g
- Sodium 187 mg
- Sugars 28 g
- Protein 6 g
- Calories 302.0
- Total fat 12 g
- Potassium 226 mg
- Cholesterol 116 mg
- Saturated fat 7 g
- Total carbohydrate 43 g
- Iron 10.0
- Folate 15.0
- Calcium 8.0
- Vitamin A 12.0
- Vitamin C 3.0