A make ahead breakfast that is perfect for company or the holidays – This recipe will easily become a family tradition!
Makes 8 to 10 servings
- 4 Red D’Anjou Pears, peeled, cored and halved
- 1-cup water
- ¼ cup sugar
- 1 cup packed brown sugar
- 12 slices of cinnamon bread
- 1 stick of butter (1/2 cup)
- 1 ¾ Tablespoon Maple Syrup
- 7 eggs beaten
- 1-½ cups of milk
- 1 teaspoon vanilla ¼ teaspoon of salt
Peel pears and cut in half. Remove core. In saucepan over medium high heat, combine water, and granulated sugar, stirring as mixture comes to a boil. Reduce heat to a simmer and place pears in the liquid. Cover and simmer pears until soft. Test by inserting a sharp knife into the pear. When pears are tender, remove pears from liquid and set them on a baking tray to cool. Grease a 13 x 9 x 2 inch baking dish with cooking spray.
Combine brown sugar, butter and maple syrup in a heavy saucepan. Stir mixture constantly over medium-low heat until butter melts and sugar dissolves. Increase heat and bring pot back to a boil. Pour maple mixture into the baking dish, spreading mixture to coat bottom of the dish. Allow to cool. Take pear halves and make several slices from top to bottom. Do not slice through top of pear so that the slices remained joined, allowing the pears to fan out when laid flat. Place one fanned out pear halve in each corner of the dish and the other four fanned pears can fill in the middle of the dish. Arrange six slices of bread on top of the pears and stack the other six slices on top of the first six arranged slices.
Whisk eggs, milk, vanilla and salt in bowl until well combined. Pour egg mixture over bread. Cover and refrigerate 8 to 10 hours or overnight.
When ready to bake, preheat oven to 350 degrees. Bake uncovered until bread is puffed and a light golden brown, about 45 minutes. Let stand 5 minutes. Cut into squares and using a spatula, invert each portion onto a plate so that the maple sauce and pears are facing up.