Stuffed Pear French Toast
You can make this ahead and bake the next day.
- 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 1/2 cups milk
- 1/2 cup sugar
- 8 egg yolks
- 2 eggs
- 1 tsp. vanilla
- 3/4 tsp. cinnamon
- Powdered sugar or maple syrup
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.