Pear and Brown Sugar French Toast Casserole (Edit recipe)

When i think of brunch, i think of stacks of french toast smothered in dripping maple syrup, topped with fruit. Feast your eyes (and belly) on this perfect pear and brown sugar french toast casserole. easy to prep, easy to bake, and easy to devour. Nothing better than the taste of sautéed pears, warm brown sugar, and challah bread.

20 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	270
Fat:	9 g
Carbohydrates:	45 g
Protein:	3 g
Cholesterol:	59 g
Sodium:	22 mg
Fiber:	0 g
Sugars:	11 g
Calculated for total recipe.

by Morgan Peaceman

View original recipe

Serves: 8-12

Ingredients

4 whole Eggs, whisked
1 1/2 cup Whole Milk, or half and half
1 Tbsp Pure Maple Syrup
pinch Primal Palate Apple Pie Spice
2 Bartlett Pear, diced
18 pieces Challah Bread, (one whole loaf) ripped into ¼” pieces
100 gram Brown Sugar, 1/2 cup
2 Tbsp Unsalted Butter

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375º and prep an oven-safe casserole dish.
Start by dicing the two Bartlett pears and adding to a skillet with melted butter on medium heat. Let the pears start to soften and caramelize until a golden brown. Add in spices and ¼ c of the brown sugar.
Mix to combine and let simmer on a low flame for 2-3 minutes. Turn off heat and set aside.
Meanwhile, dice the challah into small pieces and layer into an oven-safe baking dish.
In a large bowl, whisk together the eggs, milk, ,maple syrup, spices. Pour egg mixture over the entire challah evenly.
Pour the pears and the sauce from the pears over the top of the challah mixture, ensuring that all of the bread is coated.
For the remaining brown sugar, sprinkle on top of the bread mixture and bake at 375°for 28m. Let cool slightly before serving.