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).



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

20 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 2 stars
This recipe was really disappointing, way too much butter and the pear taste was completely masked, In the end it just tasted like plain french toast and an overload of butter. I expect more from you Martha.