Pear-stuffed french toast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Eggs |
| 1½ | cup | Milk |
| ⅓ | cup | Fresh orange juice |
| ¼ | cup | Poire William liqueur; see * Note |
| 2 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Sugar |
| Zest of 1 orange | ||
| Zest of 1 lemon | ||
| 1 | pinch | Salt |
| ½ | Brioche loaf or French baguette | |
| Vegetable oil; for frying | ||
| Maple syrup; (optional) | ||
| Confectioners' sugar; (optional) | ||
| === SAUTEED PEARS === | ||
| 3 | mediums | Ripe Bosc pears; peeled, cored, |
| And thinly sliced | ||
| 1 | tablespoon | Unsalted butter |
| 1 | tablespoon | Sugar |
Directions
* Note: Poire William is a clear pear brandy. Grand Marnier, a French liqueur flavored with orange peel, is a good substitute.
To make the Sauteed Pears: In a large skillet, melt butter over medium-high heat. Add pears and sugar, and cook until pears are tender and caramelized, about 10 minutes. Remove from skillet, and set aside.
In a wide deep dish, combine eggs, milk, orange juice, Poire William, lemon juice, sugar, salt, and zests. Beat with a fork until well blended. Slice the brioche into ¼-inch thick slices. Dip slices into the egg mixture until thoroughly moistened. (Be careful not to oversoak.) Remove to a plate. Cover half of the slices of soaked bread with sauteed pears; top with remaining slices of soaked bread to form sandwiches.
Coat the bottom of a large skillet with about ⅛ inch of vegetable oil.
Place over medium-high heat until the oil bubbles when a drop of water is added. Using a spatula, transfer the pear sandwiches to the oil and cook until deep golden brown on one side. Flip, and continue cooking until deep golden brown and slightly puffy throughout.
Remove and drain on paper towels. Serve hot with maple syrup or confectioners' sugar.
Makes 4 servings.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 227 Calories (kcal); 13g Total Fat; (49% calories from fat); 11g Protein; 17g Carbohydrate; 301mg Cholesterol; 162mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; ½ Other Carbohydrates
Recipe by: Martha Stewart
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