My photo isn’t very indicative of the deliciousness of this dish – sorry about that. The pears are sensational. Is this rich? Yup! Worth it? Yup! The mixture is kind of drippy with the sauce, hence it was served in a bowl.
Diane Phillips, in the cooking class, used red pears for this brunch dish, her favorite type. You do have to use ripe pears – using mediocre or under-developed pears would just make this ho-hum. I don’t know if Trader Joe’s in your area offered Harry & David pears last month, but they did in my neck of the woods. Delish. They’d be wonderful in this. But they weren’t red pears. Diane called this “roasted” in both the French toast part and the sauce part. I kind of think that’s a misnomer. To me, “roasted” means oven-roasted. More likely this should be called sautéed pears, not roasted ones. But oh well, it’s just a brunch dish, so we’ll go with both.
First you prepare a cinnamon butter (butter, sugar and cinnamon) and set that aside. Then you create the egg and milk mixture (which contains pear nectar) and the bread is dipped into it and put into a 9×13 baking dish. Another mixture is made composed of mascarpone, more pear nectar and sugar – that gets spread over the top of the French toast. Another layer of bread, then it’s spread with the soft cinnamon butter. You refrigerate it at that point – overnight if possible, remove to bring to room temp, then bake until it’s golden brown and bubbling.
In between time, you make the pear sauce – butter, brown sugar, chopped pears, some Amaretto (or almond extract) and spices. When the French toast is served, you cut it into squares and pour some of the pear sauce on top – hence the bowl for serving – you may choose to serve on a plate, but some of that pear sauce is going to gravitate to the low spot on your plate. Just so you know . . .
What’s GOOD: absolutely the pear aspect of this. You don’t taste the mascarpone – it doesn’t have a whole lot of flavor in and of itself, but you sure do notice the winter spices and the pears are just lovely. Tasty. Scrumptious. Comfort food at its best. And it can be made 3 days ahead and baked at the last minute. So plan ahead if possible.
What’s NOT: really nothing, other than there is some level of preparation to this. It’s not like dipping bread in egg and milk, frying it and serving with maple syrup. This is more complicated in every aspect. Of course, I say it’s worth it. This isn’t a throw-together kind of dish.
Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)
* Exported from MasterCook *
Mascarpone & Pear Stuffed French Toast with Pear Sauce
Recipe By: Diane Phillips, cooking instructor and author
Serving Size: 10
CINNAMON BUTTER:
12 tablespoons unsalted butter — softened
3 tablespoons sugar
1/2 teaspoon ground cinnamon
FRENCH TOAST:
8 tablespoons cinnamon butter (above)
8 large eggs
1 1/2 cups heavy cream
1/2 cup pear nectar
1/8 teaspoon freshly ground nutmeg
1 pound white bread — like Pepperidge Farms, or Hawaiian sweet bread (sliced)
2 cups mascarpone cheese
1/4 cup pear nectar
1/4 cup brown sugar — packed
SPICED PEAR SAUCE:
1/2 cup unsalted butter
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 pinch ground cloves
2/3 cup brown sugar — firmly packed
6 large red pears — peeled, cored, coarsely chopped
1/4 cup Amaretto — or 1 teaspoon almond extract
1. BUTTER: Cream mixture together and refrigerate up to a week ahead.
2. FRENCH TOAST: Melt cinnamon butter and brush the inside of a 9×13 baking dish with some of it.
3. In a shallow mixing bowl beat together the eggs, cream, pear nectar and nutmeg. Dip 6 slices of the bread into the egg mixture and lay slices into the dish, wedging the pieces to fit, or tearing some. If your baking dish is smaller, you may only get 4 slices in the dish. (You can make 3 or even 4 layers if need be, but divide up the mascarpone mixture; start and end with bread slices.)
4. In another bowl cream together the mascarpone, pear nectar and sugar. Spread this mixture over the egg battered bread in the pan.
5. Dip the remaining slices into the egg batter and place over the mascarpone in the dish. Pour any remaining batter (if it will fit) into the dish. Refrigerate, covered for at least 4 hours.
6. DO AHEAD: Cover the French toast and refrigerate for up to 3 days (yes, really).
7. Preheat oven to 350°F. Remove the baking dish from the refrigerator at least 45 minutes before baking. Bake the dish until golden brown and bubbling, about 30-45 minutes. Remove from the oven, allow to rest for 10 minutes before cutting into squares and serving with pear sauce and remaining cinnamon butter.
8. PEAR SAUCE: In a large skillet melt the butter, then add cinnamon, nutmeg, cloves, ginger and sugar, stirring until sugar melts. Add the pears and cook for 20 minutes, until the liquid in the pan evaporates and the pears are soft. Add the Amaretto or extract and cook another 15 minutes. DO AHEAD: Cool sauce completely and refrigerate up to 3 days ahead.
9. Serve the sauce warm over the French Toast. Can also go on pancakes, waffles or English muffins.
Per Serving: 761 Calories; 53g Fat (61.9% calories from fat); 11g Protein; 62g Carbohydrate; 4g Dietary Fiber; 312mg Cholesterol; 336mg Sodium.

hddonna
said on January 3rd, 2015:
MMMMM! This looks marvelous. I think I’d have to work on ways to cut the fat if I were to make it, but it looks do-able. The casserole would be great for a company brunch, but I think the pear sauce alone on regular French toast would make for a lovely treat, too. Or–you mentioned waffles…might have to change my menu tomorrow!