Wish I had more time to chat with you today. But I am pushing it even trying to crank this one out. Sam is starting to make some movement in his rock n’ play so it’s only a matter of time before he will be demanding milk. But when you see this recipe, you will be fine with very few words. French toast casserole typically gets my ears perking up. And this one is gonna be perfect for your holiday brunches or just a morning at home with the family. Have it your way!
I have a couple baked French Toast recipes. I love this Raspberry Almond French Toast Casserole as well as this fall inspired Pumpkin Pecan Baked French Toast. But this new recipe, with juicy spiced pears is definitely my very favorite of all. Well, until another comes along because I am pretty sure that’s what I said about the other two recipes when I shared them. Just always have to one up it every time!
The thing about baking French Toast is how easy it is. Tear up a bunch of bread, pour egg mixture on top, soak for a few minutes and then bake. That’s about it! Less mess and less work than regular French Toast and almost dessert like with a bread pudding like texture. If you love bread pudding, then you will love it. And everyone at the table for sure!
You can make this egg free with a combination of flax and milk. Use the same amount of milk but with 5 tablespoons of flax meal. And then make sure to allow it to chill for about 15 minutes. That should do the trick!
PS: I did not type fast enough. There was a definite milk break for the little guy before I got this to you. And plenty of snuggles as well!
- 8 slices bread of choice ( I used wide pan bread, so use about 9 if your slices are small)
- 5 large eggs
- 1 1/4 c milk of choice
- 1/4 c pure maple syrup or honey
- 2 tsp vanilla extract
- 2 medium ripe pears
- 1 T cinnamon
- oil of choice to grease pan
- cranberries for garnish (optional)
- Preheat oven to 350° F.
- Cut or tear bread into small, 1-2 in. pieces and add to a 2-3 qt. greased casserole dish. Cut pears into bite sized pieces and mix in with bread.
- In a bowl, whisk together eggs, milk, cinnamon, maple, and vanilla.
- Pour egg mixture over bread and pear mixture and mix to coat well and allow all the mixture to be absorbed. (hands work well for this part!)
- Chill for about 10 minutes.
- Bake for 30 minutes or until bread on top is browned and egg is cooked through.
- Cool for 5-10 minutes and then serve with warm maple syrup and fresh cranberries.
- Store leftovers in refrigerator.
- For egg free, sub the eggs for 5 T flaxmeal and allow to chill before pouring over bread for at least 15 minutes.