BAKED FRENCH TOAST WITH CARAMELIZED PEARS AND HAZELNUTS
Steps:
- Toast hazelnuts 10-15 mins, let cool, and gently crush ( using a rolling pin). Split vanilla bean, scrape out seeds and place directly in a small sauce pan with 2 1/2 C half and half. Add the remaining vanilla pod. Warm up the half and half and vanilla on medium heat, stirring occasionally, until almost to a boil. Turn heat off and let cool and seep 20-30 minutes. (I used half and half and just added some vanilla). I used chopped pecans, untoasted. Slice pears. Melt 2 T butter in a skillet and sauté pears on medium heat until golden, about 8-10 minutes. Add 1 T maple syrup. Simmer for a few more minutes. Set aside. Cut bread in to 1/2 inch slices. In a medium bowl, beat eggs, salt, spices, orange zest and 3 T maple syrup. When half and half has cooled, remove vanilla pod, and add a little at time into the egg mixture, mixing it together. (Do NOT add hot cream to the egg mixture, unless you want your eggs to curdle. Either let the cream cool, or temper the eggs, by adding just a little warm cream at a time, mixing in-between... so the eggs gradually warm up.) Generously butter a baking dish. Layer bread, hazelnuts, and caramelized pears pouring all the buttery syrup from the pan evenly over the bread. Pour batter over, using a spatula to ensure it goes in all the cracks crevasses. Let sit at least 30 minutes, so bread can soak up batter, or refrigerate overnight. Right before placing in the oven, drizzle the top with 1 more T maple syrup and sprinkle with a pinch of cardamon. Bake @ 350 for 45-50 minutes until puffed and golden. If your layers measure higher than two inches, you may need to bake longer. Check the middle to see if all the liquid is cooked. I have found that the true test is, if it puffs up, it is done. Melt small dots butter over the top and serve with warm maple syrup.
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Azmatkhanazmat Azmatkhanazmat
[email protected]I would love to try this recipe, but I don't have a baking dish. Can I use a skillet instead?
The Record Breaker
[email protected]Overall, this is a good recipe. With a few minor adjustments, it could be even better.
ALEXANDER VURUDI
[email protected]I found that the French toast was a bit dry. I would add more milk or butter next time.
Dakota Dickerson
[email protected]This recipe is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Claudia Fernandez
[email protected]The hazelnuts add a nice crunch to the French toast. I love the combination of flavors and textures.
SULEMANA SHAMUNA
[email protected]I love that this recipe uses pears. They add a unique flavor to the French toast.
Mohammed Ripon Khan
[email protected]This is a great recipe for a special occasion breakfast or brunch. It's sure to impress your guests.
Deadman Pkk
[email protected]I've never made French toast before, but this recipe made it easy. It turned out great and my family loved it.
Hussein Mumin
[email protected]I made this for breakfast this morning and it was a huge success. My kids loved it!
Khyrin
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The French toast is light and fluffy, and the pears are perfectly caramelized.
Mandah
[email protected]I'm not usually a fan of French toast, but this recipe changed my mind. The caramelized pears and hazelnuts added a whole new level of flavor.
Redoy Khan
[email protected]This is my new favorite French toast recipe. It's so easy to make and the results are amazing. I love the combination of flavors and textures.
MD RAJIB
[email protected]Absolutely delicious! I followed the recipe exactly and it was perfect. The French toast was fluffy and the pears were caramelized to perfection.
Maxwell Eltino
[email protected]I had to substitute almond milk for the regular milk and it still came out great. This is a very versatile recipe.
Subhan Ahmad
[email protected]I've made this recipe several times and it always turns out perfect. The caramelized pears are my favorite part!
Moekètsi Phori
[email protected]This recipe was a hit at my brunch party! The pears and hazelnuts added a delightful touch of sweetness and crunch. I served it with a dollop of whipped cream and a sprinkle of cinnamon.