Pear-Stuffed French Toast
Take French toast to new indulgent heights with this brioche and pear-stuffed doozy.
Martha Stewart Living, August 2001
- 1 tablespoon unsalted butter
- 3 medium ripe Bosc pears, peeled, cored, and thinly sliced
- 3 tablespoons sugar
- 6 large eggs
- 1 1/2 cups milk
- 1/3 cup fresh orange juice
- 1/4 cup Poire William liqueur
- 2 tablespoons fresh lemon juice
- Pinch of salt
- Zest of 1 orange
- Zest of 1 lemon
- 1/2 loaf brioche or French baguette
- Vegetable oil, for frying
- Maple syrup (optional)
- Confectioners' sugar (optional)
- In a large skillet, melt butter over medium-high heat. Add pears and 1 tablespoon sugar, and cook until pears are tender and caramelized, about 10 minutes. Remove from skillet, and set aside. In a wide, deep dish, combine eggs, milk, orange juice, Poire William, lemon juice, remaining 2 tablespoons sugar, salt, and zests. Beat with a fork until well blended.
- Slice brioche into 1/4-inch thick slices. Dip slices into egg mixture until thoroughly moistened. (Be careful not to oversoak.) Remove to a plate. Cover half of the slices of soaked bread with sauteed pears; top with remaining slices of soaked bread to form sandwiches.
- Coat the bottom of a large skillet with about 1/8 inch of vegetable oil. Place over medium-high heat until oil bubbles when a drop of water is added. Using a spatula, transfer pear sandwiches to oil, and cook until deep golden brown on one side. Flip, and continue cooking until deep golden brown and slightly puffy throughout. Remove and drain on paper towels. Serve hot with maple syrup or confectioners' sugar, if desired.
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