Pear-Stuffed French Vanilla Toast Recipe
Pear-Stuffed French Vanilla Toast Recipe photo by Taste of Home
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Pear-Stuffed French Vanilla Toast Recipe

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My handyman, who is originally from Nicaragua, shared this classic breakfast dish his mother use to prepare. He says he makes it frequently for his children and they clean their plates!—Gail Borczyk, Boca Raton, Florida
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min.
MAKES: 6 servings


  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 large pear, peeled and sliced (about 1-1/2 cups)
  • 3/4 cup raisins
  • 4 cups cubed day-old French bread (1-1/2 inch pieces)
  • 3/4 cup finely chopped pecans
  • 4 large eggs
  • 2 cups French vanilla ice cream, melted
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract


  1. In a small bowl, mix brown sugar and butter. Spread onto bottom of a greased 8-in. square baking dish. Layer with pear, raisins, bread cubes and pecans.
  2. In a large bowl, whisk eggs, ice cream, cinnamon and vanilla until blended; pour over top. Refrigerate, covered, several hours or overnight.
  3. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until golden brown and a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving. Yield: 6 servings.
Originally published as Pear-Stuffed French Vanilla Toast in Breakfast & Brunch Bookazine 2014, p37

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KristineChayes User ID: 1441542 244221
Reviewed Feb. 21, 2016

"Made this yesterday and loved it! I, too, used half and half instead of ice cream and I used a pear plus an apple. Tasty way to use day-old French bread. I will definitely be making this again."

Patty445 User ID: 5194430 244069
Reviewed Feb. 18, 2016

"Pear-Stuffed French Toast was excellent. My family absolutely loved it and good the next day also. Only change I made was that I used half and half instead of ice cream as that's what I had available at the time. Enjoy, Patricia M., Shakopee, MN"

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