Pear Stuffed French Toast With Brie Cranberries Pecans Recipes

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.

Steps:

• In a small bowl, mix brown sugar and butter. Spread onto bottom of a greased 8-in. square baking dish. Layer with pear, raisins, bread cubes and pecans., In a large bowl, whisk eggs, ice cream, cinnamon and vanilla until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
• Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
• Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.

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.

Steps:

• Grease a 9x13 baking dish; set aside. In a large skillet cook pears, brown sugar, and rosemary in 2 T butter over medium heat for 4-5 mins or until pears are tender.
• Arrange 7 or 8 bread slices in a single layer in prepared dish. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter.
• Combine sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1-24 hours.
• Preheat oven to 375°F Bake, uncovered, for 40-45 mins or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, and honey, or cranberry conserve.