web analytics
389 Flares Filament.io 389 Flares ×

I don’t usually post on Sundays, but it has been one of those weeks. We put our house up for sale this week, so we spent lots of time cleaning and decluttering and doing random repairs. And then I agreed to develop 5 recipes that are all due next week, so most of my kitchen time has been spent on those recipes. I went to make this recipe on Thursday, only to discover that it needed to be refrigerated overnight. (This is a classic reason why you should always read through the recipe beforehand!!) So, here I am, a few days late – but it’s worth it!!

I am a fan of overnight breakfast casseroles. Not only are they delicious, but you get to do all the work ahead of time, so in the morning, all you have to do is pop the casserole in the oven. I’ve made a few variations of baked French toast before, but this one rates up at the top. I love that you start it with brown sugar and butter, making a caramel-ly base that the pears soak up. And I was really surprised at how much the vanilla flavor showed through. Pears aren’t my #1 favorite fruit, and while I liked them in this, I can imagine that I would absolutely love it with apples!

Recipe Rating: 8.5 out of 10



Baked Pear Vanilla French Toast
Prep time
Cook time
Total time
Pear and Vanilla flavors are infused in this delicious overnight breakfast casserole.
Serves: 6-8 servings
  • 1 cup dark brown sugar
  • ½ cup butter
  • 2 tablespoons water
  • 3 fresh pears, sliced
  • 4 cups French bread, cut into small pieces (better to not use the crust)
  • ½ cup pecans, finely chopped
  • 9 eggs
  • 2 cups milk
  • 2 teaspoons vanilla
  • powdered sugar or maple syrup
  1. Melt the butter and brown sugar in a saucepan over medium heat. Add the water and continue heating until bubbly. Remove from heat and pour into a well-greased 9?x13? baking pan, making sure to spread it evenly. Arrange the pears on top of the brown sugar mixture. Sprinkle the bread evenly over the pears, then sprinkle with the chopped nuts. Beat the eggs, milk and vanilla together and pour evenly over the entire mixture.* Cover and refrigerate overnight.
  2. Preheat the oven to 350F. Bake uncovered for 40 minutes or until it becomes puffy and the eggs are no longer runny. Serve with powdered sugar or maple syrup.
  3. *I like to press the bread down with my hands or a spatula once I have poured the egg mixture on top to make sure the bread all gets soaked with the liquid.
  4. ---------------------
  5. from The Reluctant Entertainer


389 Flares Twitter 1 Facebook 36 Pin It Share 352 Google+ 0 Email -- Filament.io 389 Flares ×
twitter fb fb fb

22 Responses to Cookbook of the Month Recipe – Baked Pear Vanilla French Toast

  1. Katrina says:

    French toast is my favorite food! Great recipe 🙂

  2. Tasha says:

    I am a big fan of the overnight breakfast casserole too- especially for family holiday brunches. I’ll have to try this one. It sounds delicious!

  3. Julie says:

    This French toast looks so good! I wish it had already been waiting overnight for me in my refrigerator.

  4. it looks amazing!! and the photography is just beautiful, deborah!

  5. Joanne says:

    Whoa you ARE busy! Good luck with all of the recipe-testing and house-decluttering. If you’re starting your days with this casserole, then I’m sure they’ll be productive!

  6. Karla says:

    I don’t even like French Toast that much and your pictures have me going out to buy the ingredients! My boyfriend says thank you 😉

  7. jennifurla says:

    dang, 8.5 score…I might have to give this a shot over the weekend.

  8. Caramel and pears? I NEED to try this!!!

  9. Kelly Perry says:

    looks great and i agree about apples! thanks and good luck w/the house!

  10. Wow, Deborah! This french toast looks incredibly decadent and delicious, and your photos are just amazing. I love that there’s fresh pear in it, too. Great job on this and thanks for sharing! 🙂

  11. This looks totally irresistible. I’m going through a massive pear phase at the moment… yum!

  12. I imagine this would be incredible with all kinds of fruit! Sounds great. Good luck with selling your house 🙂

  13. wow! I need to host a brunch so I can make this! YUM

  14. Rosewood says:

    That looks great and I’m sure it is delicious but French Toast? That it is not.

    What you just made is a delicious bread pudding.

  15. Bebe says:

    My whole family looks forward to pear bread pudding, which IS what you made, and also pear crisp (with an oatmeal crumb topping). I never thought pears were a favorite fruit of mine either… until I began letting them get good and ripe (really juicy and sweet) and cooking them into something luscious like this. Now I am in love!
    One recommendation: use a little almond extract too. It totally enhances the flavor of pears and if you go light (like maybe 1/2 t.) it will not taste like almond, just super flavorful pears. I’d cut the vanilla in half though, if you decide to use almond.

  16. Sheila says:

    This sounds so delicious! Do you think I could make it without the pecans? I need to make something for my son’s class and they have a no nut policy. Thanks!

  17. Deb Foster says:

    Sounds delicious and we just received a very large box of beautiful pears as a gift so now I have your perfect recipe to make use of several. No where does it state to peel the pears before placing in the dish. Is this a required step or totally unnecessary? I will look forward to your reply. Best of luck with the sale of your home! If it has yet to be sold, you may want to place a stature of Saint Joseph upside down in your yard. My husband is a Real Estate agent and it has worked very well for many of his clients! Wishing you the happiest of Holiday’s!

    • Deborah says:

      Hi Deb – this is actually an old recipe, and I don’t remember if I peeled the pears or not. I went and grabbed my cookbook that this recipe comes from, and it doesn’t specify or not, but I’m guessing I probably did peel them. Although I do think you could get away with not peeling them to add in a little bit of texture. I hope you love it!

Leave a Reply

Your email address will not be published. Required fields are marked *