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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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You can substitute 1/4 to 1/2 cup of brown sugar for the granulated sugar, cinnamon and maple syrup. Also try adding sliced fresh strawberries for color in with the pears. It’s delicious both ways. Recipe Source - Carol Gordon’s Sleep On It Ingredients:
vegetable oil or nonstick cooking spray |
1 (1 lb) cinnamon raisin bread, crusts removed |
6 eggs |
1/2 cup sugar |
2 1/2 cups 2% low-fat milk |
1 1/2 teaspoons vanilla extract |
1 tablespoon butter |
2 firm-ripe anjou pears, cored and cut into chunks |
1 teaspoon sugar |
1/2 teaspoon ground cinnamon |
1 dash of grated nutmeg |
1/4 cup maple syrup, plus additional for serving |
Directions:
1. To prepare the French toast, oil a 13-by-9-inch baking dish or coat it with cooking spray. Tear bread into small pieces and scatter in the pan evenly.
2. Whisk eggs and sugar together in a small bowl. Add milk and vanilla; whisk well. Pour over bread and press down with a spoon to make sure bread is submerged. Cover with foil, pressing gently so that foil is on the surface of bread. Refrigerate overnight.
3. The Next Day - Keeping foil on baking dish, slide pan into a cold oven. Turn oven to 350°F After 25 minutes, remove foil. Continue baking until toast is puffed and golden, about 20 minutes.
4. To prepare the pears, melt butter in a nonstick skillet over medium-high heat. Add pears; stir until pears are well coated. Sprinkle with sugar, cinnamon and nutmeg. Continue to cook until pears begin to soften, about 3 minutes. Pour in 1/4 cup maple syrup. Cook until bubbly. Remove from heat.
5. To serve, slice French toast into individual servings. Top with spiced pears. Serve with additional maple syrup if desired.
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