Recipe by akgrown
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.
Top Review by ashwee
This was a very good french toast. One of the best I have ever had. The only thing I didn't like was the time quoted for the recipe. It took me a lot longer to prep! This isn't true for only this recipe though. Many recipes seem to assume you already have the ingredients already chopped, cleaned, rind removed, etc. This takes time! It's just irritating and makes me feel like an idiot when I've been at a 2 hr. recipe for 3 hrs. End rant... Anyway, I broiled the french toast for a minute before I took it out of the oven. This helped to crisp up the top a bit and caramelize the sugar. Great recipe overall and it made me feel fancy. :)
- 3 medium pears, peeled, cored, and thinly sliced
- 2 tablespoons packed brown sugar
- 1⁄2 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 1⁄2 cups milk
- 3 eggs
- 1 tablespoon vanilla
- 1⁄4 teaspoon salt
Directions See How It's Made
- 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.
- 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.
- 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.
- 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.