This is billed as a cross between French toast and bread pudding. I thought it leaned a little more toward the bread pudding end of the spectrum, but I suspect that that is, at least in part, down to the bread I used. Instead of the recommended challah, I used a bunch of stale kugelhopf, which is more of a cake than a bread in many respects. It worked well, but also made this feel like even more of a dessert than it already would have.

Also, as much as this was a tasty recipe, I have to question the proportions. Because, as written, it only calls for 250g of bread! And that was hardly anything. No way it would have made enough to either a) absorb the 2 c. of custard called for or b) feed the six people it claims to. I started with 400g of bread for mine and that still seemed pretty skimpy, so I kept adding more -- ~100g at a time -- until it seemed like there was enough bread for the amount of custard. I ended up using 700g of bread for mine! Now, that said, I think 600g would have been enough. But the kugelhopf needed to be used and I figured I could squeeze another 100g in, so I did. But, either way, there's not a chance that 250g would have been anywhere near enough for this recipe! I've written it up with a range given. Adjust according to your taste and the kind of bread you're using.

I think I'd also increase the pears more next time. The recipe only calls for two (which again, doesn't seem like very much for six people). But my pears were very small and I only had four left anyway, so I just put them all in. But, frankly, that still didn't really seem like enough. I think I'd want at least six or eight small pears next time (or four to six large ones). But, again, use your judgement and follow your heart.

Baked French Toast with Cardamom Pears

Adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 2-3 Tbsp. unsalted butter¹
• ~6 pears (+/- 2 depending on size), peeled and cut into 2cm pieces
• 2-3 Tbsp. brown sugar
• 1/2 tsp. cardamom seeds (from green pods), ground
• 500-700g bread, cut into 2cm cubes
• 4 large eggs
• 1 c. milk
• 1 tsp. vanilla extract

Directions

1. Melt the butter over medium heat.
2. Add the pears, brown sugar, and cardamom and cook until softened (~5 minutes).
3. Remove from heat, add the bread, and toss to mix.
4. Grease a 23x33cm (9x13") baking dish.
5. Dump the bread mixture into the baking dish and spread in an even layer.
6. Beat the eggs with the milk and vanilla.
7. Pour the egg mixture over the bread.
8. Let stand for 30-60 minutes. Alternatively, cover and chill for up to 24 hours.
9. Preheat oven to 180°C (350°F).
10. Uncover and bake at 180°C (350°F for 40 minutes.
11. Serve topped with maple syrup.

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¹ I've given a range for the butter and brown sugar since adding more pears might require increasing the sugar and butter to match. ^Back