Pear And Cheese Toast Recipes

PEAR AND ALMOND FRENCH TOAST CASSEROLE

An easy, layered dish that refrigerates overnight so you have more time to spend with your guests in the morning! This recipe makes a lot, so it's great for a crowd.

Provided by abfabmom

Categories Breakfast and Brunch Eggs

Time 9h

Yield 20

Number Of Ingredients 10

Pear and Almond French Toast Casserole image

Steps:

Evenly distribute the butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle the brown sugar over the butter. Arrange the pear slices into the bottom of the dish. Arrange the bread cubes into a single layer over the pears.
Mix the eggs, milk, sugar, vanilla extract, and almond extract together in a bowl until fully blended; pour evenly over the bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in refrigerator.
Preheat an oven to 350 degrees F (175 degrees C). Remove the casserole from the refrigerator and allow to warm while the oven preheats.
Bake in the preheated oven until the top of the bread is golden brown and the eggs have solidified, 45 to 60 minutes. Top with the sliced almonds to serve.

Nutrition Facts : Calories 192 calories, Carbohydrate 26 g, Cholesterol 120.6 mg, Fat 6.7 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 215.2 mg, Sugar 12.3 g

Ingredients

¼ cup butter, cut into 1/4-inch cubes
½ cup brown sugar
1 (29 ounce) can pear halves, cut lengthwise into 4 slices
1 (1 pound) loaf sourdough bread, cut into 1-inch cubes
2 ½ cups eggs
1 ½ cups milk
2 tablespoons white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup sliced almonds

PEAR, WALNUT, AND RICOTTA CROSTINI

Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 5

Pear, Walnut, and Ricotta Crostini image

Steps:

Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately.

Nutrition Facts : Calories 261 g, Fat 1 g, Fiber 2 g, Protein 11 g

Ingredients

1 1/4 cups ricotta cheese
Pear slices
Walnut pieces
Coarse salt and ground pepper
Honey

GORGONZOLA-PEAR TOASTS

Provided by Sandra Lee

Categories appetizer

Time 25m

Yield 40 pieces

Number Of Ingredients 7

Gorgonzola-Pear Toasts image

Steps:

Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
Meanwhile, in a small bowl, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans. Sprinkle with the parsley.

Ingredients

1 baguette, cut into 1/4-inch-thick slices
2 tablespoons extra-virgin olive oil
1 8-ounce package cream cheese
4 ounces crumbled gorgonzola cheese
2 15-ounce cans sliced pears in juice, drained
1/2 cup candied pecans, chopped
2 tablespoons finely chopped fresh parsley

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).

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Number Of Ingredients 7

Pear-Stuffed French Toast image

Steps:

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.

Ingredients

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