Made Over French Toast With Spiced Pears Recipes

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FRENCH TOAST BREAD PUDDING WITH SPICED PEARS



French Toast Bread Pudding with Spiced Pears image

Instead of making French toast slice by slice, assemble it bread pudding-style the night before. When you wake up, slide the dish in a cold oven, turn it on (so the dish heats up without cracking), take your shower, dress for skiing, whatever. When you're done, breakfast will be ready.

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon butter, softened
1 loaf (about 1 pound) cinnamon bread, challah, brioche, or any soft, egg-enriched bread
6 large eggs
1/2 cup sugar
2 1/2 cups milk
1 1/2 teaspoons vanilla extract
2 tablespoons butter
2 firm-ripe Anjou or Comice pears, cored and cut into chunks
1 teaspoon sugar
1/2 teaspoon ground cinnamon
Freshly grated nutmeg
Maple syrup

Steps:

  • 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.
  • In a large measuring cup or small bowl, whisk the eggs and sugar until light. Add the milk and vanilla and whisk well. Pour over the bread evenly. Tamp down the bread with a spoon or spatula 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.
  • 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.
  • In the meantime, prepare the spiced pears: melt butter in a wide frying pan (preferably nonstick) over medium-high heat then add the pears. Stir until pears are coated well with butter, then sprinkle sugar, cinnamon, and a good pinch of fresh nutmeg; continue to cook about 3 minutes until pears begin to soften. Pour in 1/4 cup of maple syrup; cook until bubbly then remove from heat.
  • To serve, spoon bread pudding onto plates and top with spiced pears. Pass additional maple syrup at the table.

MADE-OVER FRENCH TOAST WITH SPICED PEARS



Made-Over French Toast with Spiced Pears image

Awesome new twist to breakfast.

Provided by Amanda

Categories     Breakfast Eggs

Time 35m

Yield 4

Number Of Ingredients 12

3 tablespoons honey
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 large ripe pears, cored and sliced
2 large eggs
⅓ cup milk
1 tablespoon honey
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
4 slices bread
¼ cup toasted sliced almonds, for garnish

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Stir 3 tablespoons honey, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger together in a small bowl; spread evenly into the bottom of the prepared baking dish. Arrange the sliced pears in 2 rows.
  • Beat the eggs, milk, 1 tablespoon honey, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger together in a shallow dish; soak each piece of bread in the egg mixture and arrange atop the pears.
  • Bake in the preheated oven until the bread is set and golden brown, about 20 minutes.
  • To serve, cut into squares and use a thin, flat spatula to lift each portion out of the pan and turn pear side up. Sprinkle with toasted almonds and drizzle with any syrup left in the baking dish.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 49.1 g, Cholesterol 94.6 mg, Fat 6.9 g, Fiber 4.8 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 215.7 mg, Sugar 30.1 g

MADE-OVER FRENCH TOAST WITH SPICED PEARS



Made-Over French Toast with Spiced Pears image

Awesome new twist to breakfast.

Provided by Amanda

Categories     Breakfast Eggs

Time 35m

Yield 4

Number Of Ingredients 12

3 tablespoons honey
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 large ripe pears, cored and sliced
2 large eggs
⅓ cup milk
1 tablespoon honey
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
4 slices bread
¼ cup toasted sliced almonds, for garnish

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Stir 3 tablespoons honey, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger together in a small bowl; spread evenly into the bottom of the prepared baking dish. Arrange the sliced pears in 2 rows.
  • Beat the eggs, milk, 1 tablespoon honey, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger together in a shallow dish; soak each piece of bread in the egg mixture and arrange atop the pears.
  • Bake in the preheated oven until the bread is set and golden brown, about 20 minutes.
  • To serve, cut into squares and use a thin, flat spatula to lift each portion out of the pan and turn pear side up. Sprinkle with toasted almonds and drizzle with any syrup left in the baking dish.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 49.1 g, Cholesterol 94.6 mg, Fat 6.9 g, Fiber 4.8 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 215.7 mg, Sugar 30.1 g

PEAR-STUFFED FRENCH VANILLA TOAST



Pear-Stuffed French Vanilla Toast image

My handyman, who is originally from Nicaragua, shared this classic breakfast dish his mother use to prepare. He says he makes it frequently for his children and they clean their plates! -Gail Borczyk, Boca Raton, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 cup packed brown sugar
1/2 cup butter, melted
1 large pear, peeled and sliced (about 1-1/2 cups)
3/4 cup raisins
4 cups cubed day-old French bread (1-1/2 inch pieces)
3/4 cup finely chopped pecans
4 large eggs
2 cups French vanilla ice cream, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract

Steps:

  • In a small bowl, mix brown sugar and butter. Spread onto bottom of a greased 8-in. square baking dish. Layer with pear, raisins, bread cubes and pecans., In a large bowl, whisk eggs, ice cream, cinnamon and vanilla until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts :

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