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Pear-Stuffed French Toast

Source of Recipe

From "Mad Hungry: Feeding Men and Boys" by Lucinda Quinn


Recipe Introduction

"Combining some minced fruit with butter and stuffing it in the center of each piece of French toast transforms this dish into something special to make on a weekend or holiday. Guys love any sweet, battery, eggy bread dish like this even better if partnered with a salty, pork-based breakfast meat of any type. Here, in one bite, you get sweet syrup flowing onto savory meat, joined with the crispy yet creamy French toast. Use cream, half-and-half, or milk for this recipe. Higher fat content translates into better flavor."

List of Ingredients

◦ 7 tablespoons unsalted butter, softened, plus more for serving
◦ 2 pears, peeled, cored, and finely chopped
◦ 1 dozen large eggs
◦ 2 cups heavy cream, half-and-half, or milk
◦ 2 teaspoons pure vanilla extract
◦ 1 loaf challah or other soft, thick bread, cut into 1-inch slices
◦ Pure maple syrup, warmed, for serving


Recipe

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.

Serves 6 to 8