Best 5 Pear Stuffed French Toast With Brie Cranberries Pecans Recipes

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Indulge in a culinary masterpiece that harmonizes the delicate flavors of ripe pears, creamy brie, tangy cranberries, and crunchy pecans, all wrapped in a blanket of golden-brown French toast. This delectable dish, aptly named Pear-Stuffed French Toast with Brie, Cranberries, and Pecans, is a symphony of textures and flavors that will tantalize your taste buds. This recipe promises an unforgettable breakfast or brunch experience, perfect for impressing your loved ones or treating yourself to a luxurious meal. Join us on this culinary journey as we explore the art of crafting this exquisite dish, with step-by-step instructions and additional recipe variations to suit your preferences.

Check out the recipes below so you can choose the best recipe for yourself!

PEAR AND ALMOND FRENCH TOAST CASSEROLE



Pear and Almond French Toast Casserole image

An easy, layered dish that refrigerates overnight so you have more time to spend with your guests in the morning! This recipe makes a lot, so it's great for a crowd.

Provided by abfabmom

Categories     Breakfast and Brunch     Eggs

Time 9h

Yield 20

Number Of Ingredients 10

¼ cup butter, cut into 1/4-inch cubes
½ cup brown sugar
1 (29 ounce) can pear halves, cut lengthwise into 4 slices
1 (1 pound) loaf sourdough bread, cut into 1-inch cubes
2 ½ cups eggs
1 ½ cups milk
2 tablespoons white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup sliced almonds

Steps:

  • Evenly distribute the butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle the brown sugar over the butter. Arrange the pear slices into the bottom of the dish. Arrange the bread cubes into a single layer over the pears.
  • Mix the eggs, milk, sugar, vanilla extract, and almond extract together in a bowl until fully blended; pour evenly over the bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in refrigerator.
  • Preheat an oven to 350 degrees F (175 degrees C). Remove the casserole from the refrigerator and allow to warm while the oven preheats.
  • Bake in the preheated oven until the top of the bread is golden brown and the eggs have solidified, 45 to 60 minutes. Top with the sliced almonds to serve.

Nutrition Facts : Calories 192 calories, Carbohydrate 26 g, Cholesterol 120.6 mg, Fat 6.7 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 215.2 mg, Sugar 12.3 g

PEAR-STUFFED FRENCH VANILLA TOAST



Pear-Stuffed French Vanilla Toast image

My handyman, who is originally from Nicaragua, shared this classic breakfast dish his mother use to prepare. He says he makes it frequently for his children and they clean their plates! -Gail Borczyk, Boca Raton, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 cup packed brown sugar
1/2 cup butter, melted
1 large pear, peeled and sliced (about 1-1/2 cups)
3/4 cup raisins
4 cups cubed day-old French bread (1-1/2 inch pieces)
3/4 cup finely chopped pecans
4 large eggs
2 cups French vanilla ice cream, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract

Steps:

  • In a small bowl, mix brown sugar and butter. Spread onto bottom of a greased 8-in. square baking dish. Layer with pear, raisins, bread cubes and pecans., In a large bowl, whisk eggs, ice cream, cinnamon and vanilla until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts :

BRIE STUFFED FRENCH TOAST



Brie Stuffed French Toast image

Provided by Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 stick sweet, unsalted butter
1/2 cup walnuts, chopped
2 bananas, sliced
1/4 cup banana liqueur (optional)
1 pint real Vermont maple syrup
2 cups half-and-half
2 tablespoons cinnamon
2 tablespoons pure vanilla extract
4 whole eggs (not beaten)
1/2 cup sugar
Pinch salt
8 pieces challah bread
1/4 wheel double cream brie cheese, cut into 8 thin pieces

Steps:

  • In a medium-hot pan, melt 2 ounces of butter. After butter melts, but before starting to brown, add walnuts. Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts. Add bananas to walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize. Remove pan from heat (very important, do not add liqueur to pan while still on burner), add banana liqueur and return to heat. If pan is hot enough, let most of the liquid evaporate until removing from heat. Add maple syrup and set aside in serving container. Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl. Stir vigorously to combine cinnamon with mixture. Dip challah bread into egg mixture, make sure that bread soaks up liquid.
  • Heat pan to medium. Melt tablespoon of butter. After butter has melted and before it begins to brown, add 2 slices to pan. Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah. Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute. Continue with the remaining bread and cheese in the same manner.
  • Place on a plate, spoon your syrup mixture on top and enjoy.

FRENCH TOAST WITH PEARS, BRIE, AND CINNAMON



French Toast With Pears, Brie, and Cinnamon image

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.

Provided by akgrown

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 601.7, Fat 21.7, SaturatedFat 11.6, Cholesterol 133.6, Sodium 1039.8, Carbohydrate 80.1, Fiber 5.5, Sugar 14.9, Protein 20.9

PEAR-STUFFED FRENCH TOAST



Pear-Stuffed French Toast image

For a richer version of this dish, use heavy cream, as more fat content translates into better flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 7

7 tablespoons unsalted butter, softened, plus more for serving
2 pears, peeled, cored, and finely chopped
12 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

Steps:

  • 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.

Tips:

  • Use ripe, firm pears for best results.
  • If you don't have a bread knife, you can use a regular knife, but be careful not to saw the bread.
  • Be careful not to overstuff the French toast, or it will be difficult to flip.
  • Cook the French toast over medium heat so that it has time to cook through without burning.
  • Serve the French toast immediately with your favorite toppings.

Conclusion:

This pear-stuffed French toast with brie, cranberries, and pecans is a delicious and festive dish that is perfect for breakfast or brunch. The combination of sweet pears, creamy brie, tart cranberries, and crunchy pecans is sure to please everyone at your table. Serve it with a dollop of whipped cream or a drizzle of maple syrup for an extra special treat.

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