Recipe by ~Bekah~
Delish! From my local paper
Top Review by MooseCall
wow this is really really good! I cooked this for my roomates for a sunday brunch. the recipe is simple enough, and the smell was just soooo mouthwatering. word of caution, make sure you use a different skillet or a cleaned skillet before you cook the toast. we didn't do that and the little bit of cararmel sauce left in the pan kinda bunrt (which smelled even better, but that's not the point :). I brought "day-old" challah from a very nice bakery for half the price, and it tasted yummy all the same. Thank you, I will forward this recipe to all my friends!
- 4 tablespoons butter (separated)
- 3 large ripe bartlett pears, peeled,cored and sliced
- 1⁄4 cup brown sugar
- 1 1⁄2 teaspoons vanilla (separated)
- 2 eggs
- 2⁄3 cup half-and-half
- 1 tablespoon sugar
- 1⁄4 teaspoon cinnamon
- 4 slices challah (or other sweet egg bread sliced thick like challah)
- 4 tablespoons brown sugar
Directions See How It's Made
- Melt 2 tbls of the butter in a skillet.
- Add pears, 1/4 cup of brown sugar and 1/2 tsp of the vanilla.
- Simmer until tender, about 2-3 minutes.
- Remove from heat and transfer the pears onto a plate.
- Let them stand a couple minutes to drain, then pour into juices back into the skillet.
- Using medium-high heat, cook the juices another 4-5 minutes (don't stop stirring!) until they are thick and caramelized.
- Remove from heat.
- Beat eggs, half-and-half, sugar, 1 tsp vanilla and cinnamon in a shallow pan.
- Add the bread slices and let them soak for 2 minutes.
- Then turn the slices over and let them soak another 2 minutes.
- Melt 2 tbls butter in large skillet.
- Sprinkle 1/2 tbls of brown sugar on each side of the bread.
- Cook over medium high heat about 2-3 minutes per side until crisp.
- Place the bread on plates and top with a couple pears, the carmel sauce and some vanilla ice cream if desired.