Pear-Stuffed French Toast
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).
- 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
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.