A delightful twist on the classic French toast, featuring layers of pears, creamy Brie, and a hint of cinnamon.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a large skillet, melt the butter over medium heat. Add the sliced pears, brown sugar, and cinnamon. Cook until the pears are tender, about 5 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Arrange half of the bread slices in a single layer in a greased 9x13 baking dish.
Use slightly stale bread for better absorption.
Spread the cooked pear mixture evenly over the bread slices. Add slices of Brie on top.
Ensure even distribution for consistent flavor.
Top with the remaining bread slices to form sandwiches.
Press gently to compact the layers.
In a mixing bowl, whisk together the milk, eggs, vanilla, and salt. Pour this mixture evenly over the bread.
Pour slowly to allow the bread to absorb the custard.
Cover the dish with plastic wrap and refrigerate for at least 1 hour or overnight.
Chilling allows the custard to soak into the bread thoroughly.
Bake uncovered in the preheated oven for 40-45 minutes, or until the top is golden and puffed.
Check halfway through to ensure even baking.
Let the dish cool for 10 minutes before serving.
Serve with a drizzle of maple syrup or a sprinkle of powdered sugar for extra sweetness.
Nutze unsere App für das beste Erlebnis
