Prep 20 mins
Cook 1 hr
You can substitute 1/4 to 1/2 cup of brown sugar for the granulated sugar, cinnamon and maple syrup. Also try adding sliced fresh strawberries for color in with the pears. It’s delicious both ways. Recipe Source - Carol Gordon’s Sleep On It
- vegetable oil or nonstick cooking spray
- 1 (1 lb) cinnamon raisin bread, crusts removed
- 6 eggs
- 1⁄2 cup sugar
- 2 1⁄2 cups 2% low-fat milk
- 1 1⁄2 teaspoons vanilla extract
- 1 tablespoon butter
- 2 firm-ripe Anjou pears, cored and cut into chunks
- 1 teaspoon sugar
- 1⁄2 teaspoon ground cinnamon
- 1 dash of grated nutmeg
- 1⁄4 cup maple syrup, plus additional for serving
- To prepare the French toast, oil a 13-by-9-inch baking dish or coat it with cooking spray. Tear bread into small pieces and scatter in the pan evenly.
- Whisk eggs and sugar together in a small bowl. Add milk and vanilla; whisk well. Pour over bread and press down with a spoon to make sure bread is submerged. Cover with foil, pressing gently so that foil is on the surface of bread. Refrigerate overnight.
- The Next Day - Keeping foil on baking dish, slide pan into a cold oven. Turn oven to 350°F After 25 minutes, remove foil. Continue baking until toast is puffed and golden, about 20 minutes.
- To prepare the pears, melt butter in a nonstick skillet over medium-high heat. Add pears; stir until pears are well coated. Sprinkle with sugar, cinnamon and nutmeg. Continue to cook until pears begin to soften, about 3 minutes. Pour in 1/4 cup maple syrup. Cook until bubbly. Remove from heat.
- To serve, slice French toast into individual servings. Top with spiced pears. Serve with additional maple syrup if desired.