Stuffed Pear French Toast

This Stuffed Pear French Toast is a delightful dish to serve for any holiday or special occasion. Make ahead and bake the next day!

Friends, today I’m sharing the sweetest story (get your hankie out) that a friend shared with me, plus a recipe that you can make ahead for any holiday or special occasion: Stuffed Pear French Toast.

Stuffed Pear French Toast

Super easy to make the day before, and then bake in the morning!

It’s moist and delish. Or, if you like berries, maybe you’ve tried my Baked Berry Mascarpone-Stuffed French Toast recipe? For all coocnut lovers, try this Coconut Crusted Stuffed French Toast!

I do like to share special things here on my blog, like this story today of Valerie, who was trying to see the beauty in their family losing a dear family friend, Matt.

I had no idea that the USPS (United States Post Office) took these letters to heart. How sweet their response is when this letter showed up. (Of course, I whited out Valerie’s address.)

Dear God …

The story goes like this …

Dear Valerie …

Whoever Jackie is, who wrote back to sweet Valerie, she is indeed an angel in disguise. She has a high calling … a sweet job, in replying to these letters!

Back to the recipe today …

Pear French Toast

Awhile back, I made a delicious Stuffed Pear French Toast for a brunch that I hosted.

I love this recipe, because like most breakfast casseroles, you make ahead, and pull out of the fridge to pop into the oven the morning of!

Serve with 100% maple syrup or a dusting of powdered sugar. It’s really moist and sweet!

Looking for a delicious Cinnamon Rolls recipe? Here are my Old Fashioned Cinnamon Rolls Recipe (on the plate above). So good!

For now, Felice Lunedi Mattina (Happy Monday morning!)

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Get the Recipe:

Stuffed Pear French Toast

You can make this ahead and bake the next day.

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Yield: 6

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Ingredients

 

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• 1 package, 6 English Muffins, cut in 1-inch cubes (I used whole wheat)
• 1 cup dried cranberries, softened
• 2 pears, peeled and diced
• 3 Tbsp. melted butter
• 3 ½ cups milk
• ½ cup sugar
• 8 egg yolks
• 2 eggs
• 1 tsp. vanilla
• ¾ tsp. cinnamon
• Powdered sugar or maple syrup

Instructions

 

• Preheat oven to 350 degrees.
• Cut the English muffins in 1-inch cubes and place on a cookie sheet. Lightly toast in the oven for 5-8 minutes, turning them over one time while in the oven.
• Prepare the dried cranberries in a cup of boiling water; allow to sit in the water for 3-5 minutes. Drain.
• Spray a 9×9 pan with cooking spray.
• In a large mixing bowl, combine milk, egg yolks, whole eggs, sugar, vanilla, and cinnamon. Mix ingredients well. Fold in diced pears and dried cranberries. Add cubed toasted muffin pieces to soak up the mixture.
• Pour melted butter into a 9×9 inch pan, coating the bottom entirely.
• Spoon muffin, pear, and other ingredients into the pan.
• Bake for 45 minutes or until French toast has set and browned.
• Served warm with 100% maple syrup. Optional to dust with powdered sugar.

Cuisine: American

Course: Breakfast

Author: Sandy / Reluctant Entertainer

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