PEAR-STUFFED FRENCH VANILLA TOAST
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
Time 1h
Yield 6 servings.
Number Of Ingredients 10
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 :
APPLE, PEAR AND WALNUT STUFFED FRENCH TOAST
Steps:
- For the fruit-nut mixture: Mix the butter with the apples, pears, walnuts and cinnamon in a medium bowl. Refrigerate to chill briefly.
- For the French toast: Meanwhile, in a large flat dish, whisk together the eggs, milk, sugar, cinnamon, nutmeg, salt and vanilla.
- Make a deep slice from the side into the center of each bread slice to form a pocket. Stuff a couple spoonfuls of the fruit-nut mixture into each piece (reserve any leftover fruit-nut mixture for serving). Dip the stuffed bread in the egg mixture to moisten on both sides (but not so much that the bread falls apart).
- Heat a large skillet over medium heat and melt 1 tablespoon of butter. In batches, add the stuffed bread and cook until golden brown, flipping gently, 2 to 3 minutes per side. Continue cooking the remaining bread, adding additional butter as needed.
- Put the extra fruit-nut mixture in the skillet and cook a few minutes over medium heat, just to soften the fruit. Spoon over the French toast and serve with warm maple syrup.
PEAR AND ALMOND FRENCH TOAST CASSEROLE
An easy, layered dish that refrigerates overnight so you have more time to spend with your guests in the morning! This recipe makes a lot, so it's great for a crowd.
Provided by abfabmom
Categories Breakfast and Brunch Eggs
Time 9h
Yield 20
Number Of Ingredients 10
Steps:
- Evenly distribute the butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle the brown sugar over the butter. Arrange the pear slices into the bottom of the dish. Arrange the bread cubes into a single layer over the pears.
- Mix the eggs, milk, sugar, vanilla extract, and almond extract together in a bowl until fully blended; pour evenly over the bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in refrigerator.
- Preheat an oven to 350 degrees F (175 degrees C). Remove the casserole from the refrigerator and allow to warm while the oven preheats.
- Bake in the preheated oven until the top of the bread is golden brown and the eggs have solidified, 45 to 60 minutes. Top with the sliced almonds to serve.
Nutrition Facts : Calories 192 calories, Carbohydrate 26 g, Cholesterol 120.6 mg, Fat 6.7 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 215.2 mg, Sugar 12.3 g
PEAR-STUFFED FRENCH TOAST
For a richer version of this dish, use heavy cream, as more fat content translates into better flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 7
Steps:
- Mash together 5 tablespoons of the butter with the chopped pears and chill.
- In a large flat dish, whisk together the eggs, cream, and vanilla.
- In the side of each bread slice, make a deep slice into the center to form a pocket. Stuff a spoonful of pear butter into each piece. Place the stuffed bread into the egg mixture and let soak for a few minutes. Turn each piece and continue soaking until the bread has absorbed enough of the egg mixture to be completely moistened but not falling apart.
- Heat a large skillet and swirl in 1 tablespoon of the butter. Working in batches, cook the soaked bread until golden brown and cooked through, 2 to 3 minutes per side. Add the remaining tablespoon of butter to the skillet as needed. Serve warm with more butter and the maple syrup.
MRS. KOSTYRA'S PEAR-STUFFED FRENCH TOAST
Martha says of this simple brunch dish of fluffy French toast stuffed with pears, "filling it with fruit may be an idea Mom borrowed from me, which is kind of nice-the learning going in the other direction."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 14
Steps:
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add pear slices and 1 tablespoon sugar; cook, stirring occasionally, until pears are tender and caramelized, about 10 minutes.
- Put eggs, milk, orange juice, eau de vie, if desired, lemon juice, remaining 2 tablespoons sugar, salt, and zests in a wide, deep dish. Beat well with a fork.
- Dip brioche slices into egg mixture; transfer to a rimmed baking sheet. Divide pears among half the slices. Top with remaining slices.
- Melt remaining 3 tablespoons butter in a large nonstick skillet over medium heat. Transfer 2 or 3 pear sandwiches to skillet with a spatula. Cook until deep golden brown on one side, about 2 minutes. Turn; cook until deep golden brown and slightly puffy all over, about 2 minutes more. Repeat with remaining sandwiches. Serve immediately with maple syrup or confectioners' sugar, if desired.
CINNAMON PEAR STUFFED FRENCH TOAST
Make and share this Cinnamon Pear Stuffed French Toast recipe from Food.com.
Provided by FoodisGood
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the canola oil and butter in a 10-inch nonstick skillet. Once the foam from the butter has subsided, add the pears and 1/2 teaspoon cinnamon. Cook the pears until just warmed through, about 1 1/2 minutes. Remove from heat and add the cream cheese; stir until cream cheese is melted. Remove from skillet to stop the cooking and transfer to a bowl.
- Lay bread on a cutting board and make a 2-inch incision into the side to form a pocket inside the bread. Be careful not to pierce the other side of the bread. Repeat for each slice of bread. Spoon 2 tablespoons of the pear mixture into each pocket and set aside.
- Combine egg whites, whole egg, and remaining 1/2 teaspoon cinnamon; whisk together. Transfer egg mixture to a shallow 6-inch wide plate.
- Heat a nonstick griddle over medium heat for 1 minute. Lightly spray the griddle with cooking spray.
- Take 1 stuffed French toast and lightly dip both sides into the egg mixture, and then lightly dip each edge. Place the French toast on the griddle and cook for 1 1/2 minutes. Flip and cook for another 1 1/2 minutes on the other side. While each piece of French toast is cooking on its first side, repeat the dipping process with the next one. Once the
- toast is golden brown, remove from heat. (You can keep the toast warm in a low-temperature oven while you are making the rest.) Serve with maple syrup, if desired.
Nutrition Facts : Calories 177.7, Fat 7.2, SaturatedFat 2.4, Cholesterol 54.4, Sodium 226.1, Carbohydrate 23.3, Fiber 4.2, Sugar 7.8, Protein 6.9
PEAR-STUFFED FRENCH TOAST WITH BRIE, CRANBERRIES & PECANS
This French toast is stuffed with fresh pears, dried cranberries, pecans, Brie and cream cheese. It's an easy overnight recipe that is so elegant and rich, it also makes an indulgent dessert! -Lindsay Sprunk, Noblesville, Indiana
Provided by Taste of Home
Time 1h10m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat butter over medium heat. Add pears and 2 tablespoons brown sugar; cook and stir until pears are tender, 4-6 minutes. In a bowl, mix cream cheese, cranberries and pecans., Place half the bread slices in a greased 13x9-in. baking dish. Layer with cream cheese mixture, pear mixture and Brie. Top with remaining bread slices. Whisk together next 5 ingredients and remaining brown sugar. Pour over bread. Refrigerate, covered, overnight., Preheat oven to 375°. Remove from refrigerator while oven heats. Bake, uncovered, until top is golden brown, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with syrup.
Nutrition Facts : Calories 393 calories, Fat 22g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 476mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 4g fiber), Protein 12g protein.
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