Pear-Stuffed French Toast
- 4 slices cinnamon swirl bread, 1 inch thick
- 1 ripe Comice USA Pear
- 2 eggs
- 1 cup whole milk
- 1 teaspoon unsalted butter
- Maple syrup or powdered sugar
Using a sharp bread knife, cut a pocket in one end of each slice of bread. The pocket should leave a border of about one inch from the sides of the bread.
Peel the pears, cut in half and core them. Working over bowl, use a knife or the vegetable peeler to cut the pear into very thin strips. Spread open the pocket in the bread and fill it with pear slices using a butter knife.
Transfer stuffed bread to a baking dish large enough to hold all the slices in a single layer. In a medium bowl, beat together milk and eggs and pour over the bread. After 5 minutes, flip the bread and using a fork, prick the bread to help it absorb the liquid. Repeat. Allow the bread to absorb all the liquid, about 15 minutes.
Melt butter on non-stick griddle or skillet over medium heat. Fry the French toast in two batches until golden brown and cooked through, about 3 minutes per side. Serve with maple syrup or dust with powdered sugar.
- Serving Size: 1 Slice (174g)
- Calories: 240
- Carbohydrates: 39g
- Protein: 8g