Pear-Stuffed French Toast
- 1 tablespoon unsalted butter
- 3 medium ripe Bosc pears, peeled, cored, and thinly sliced
- 3 tablespoons sugar
- 6 large eggs
- 1 1/2 cups milk
- 1/3 cup fresh orange juice
- 1/4 cup Poire William liqueur
- 2 tablespoons fresh lemon juice
- Pinch of salt
- Zest of 1 orange
- Zest of 1 lemon
- 1/2 loaf brioche or French baquette
- Vegetable oil, for frying
- Maple syrup, optional
- Confectioners' sugar, optional
- Produce
- Bosc pears, medium ripe (3)
- Lemon, Zest of (1)
- Orange, Zest of (1)
- Cooking & Baking
- Confectioners' sugar (1)
- Maple syrup (1)
- Salt (1 Pinch)
- Sugar (3 tablespoons)
- Vegetable oil (1)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Orange juice, fresh (1/3 cup)
- Dairy
- Butter, unsalted (1 tablespoon)
- Milk (1 1/2 cups)
- Refrigerated
- Eggs, large (6)
- Beer, Wine & Liquor
- Poire william liqueur (1/4 cup)
- Other
- 1/2 loaf brioche or French baquette
Preparation
Read recipe preparation on marthastewart.com
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Published August 2, 2011 (1 year ago).
2 people saved this recipe.
