French Toast With Pears, Brie, and Cinnamon

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

A delicious twist on french toast that can be made-ahead and chilled for up to 24 hours. Great for brunch, holidays, and special occasions.

Ingredients Nutrition

  • 3 medium pears, peeled, cored, and thinly sliced
  • 2 tablespoons packed brown sugar
  • 12 teaspoon snipped fresh rosemary
  • 2 tablespoons butter
  • 14 -16 slices French bread (half-inch slices, about 1 loaf)
  • 8 ounces brie cheese, rind removed and cheese thinly sliced
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 2 12 cups milk
  • 3 eggs
  • 1 tablespoon vanilla
  • 14 teaspoon salt


  1. Grease a 9x13 baking dish; set aside. In a large skillet cook pears, brown sugar, and rosemary in 2 T butter over medium heat for 4-5 mins or until pears are tender.
  2. Arrange 7 or 8 bread slices in a single layer in prepared dish. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter.
  3. Combine sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1-24 hours.
  4. Preheat oven to 375°F Bake, uncovered, for 40-45 mins or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, and honey, or cranberry conserve.
Most Helpful

5 5

This is delicious! We first sampled it at a B&B in New Orleans in January and I made it for a women's brunch to rave reviews. The rosemary is such a delicious and unexpected twist. Thank you for sharing!

5 5

I made this for guests over the holidays and it was a hit! I made it exactly as submitted. The pears and rosemary are a great combination. The leftovers heated up nicely the next day in the microwave. Some guests suggested syrup with the leftovers and that tasted great too. Thanks for an awesome recipe!

Delicious! Make it exactly as written and was wonderful. I like the fruit and cheese so much that next time I will make it without the Rosemary. The Rosemary is very good, but I like the fruit better. It cooked to perfection with a drip pan underneath to catch the drips of egg and milk toward the end of the cooktime. Will make again.