BAKED FRENCH TOAST WITH CARAMELIZED PEARS AND HAZELNUTS

BAKED FRENCH TOAST WITH CARAMELIZED PEARS AND HAZELNUTS image

Yield 6

Number Of Ingredients 12

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Ingredients

7-8 Cups french or sour dough bread (about one large loaf) or baguette or brioche ( see below)
2 bosc pears
1/2 C toasted hazelnuts, crushed
7 eggs (I used 8 or 9 eggs)
2 1/2 cups half and half ( or whole milk)
1/2 C real maple syrup (divided)
1/8 tsp salt
1/2 tsp nutmeg
1/2 tsp cardamom
1 vanilla bean ( or 1 tsp vanilla)
2 T butter
Zest of one small orange

Steps:

Toast hazelnuts 10-15 mins, let cool, and gently crush ( using a rolling pin). Split vanilla bean, scrape out seeds and place directly in a small sauce pan with 2 1/2 C half and half. Add the remaining vanilla pod. Warm up the half and half and vanilla on medium heat, stirring occasionally, until almost to a boil. Turn heat off and let cool and seep 20-30 minutes. (I used half and half and just added some vanilla). I used chopped pecans, untoasted. Slice pears. Melt 2 T butter in a skillet and sauté pears on medium heat until golden, about 8-10 minutes. Add 1 T maple syrup. Simmer for a few more minutes. Set aside. Cut bread in to 1/2 inch slices. In a medium bowl, beat eggs, salt, spices, orange zest and 3 T maple syrup. When half and half has cooled, remove vanilla pod, and add a little at time into the egg mixture, mixing it together. (Do NOT add hot cream to the egg mixture, unless you want your eggs to curdle. Either let the cream cool, or temper the eggs, by adding just a little warm cream at a time, mixing in-between... so the eggs gradually warm up.) Generously butter a baking dish. Layer bread, hazelnuts, and caramelized pears pouring all the buttery syrup from the pan evenly over the bread. Pour batter over, using a spatula to ensure it goes in all the cracks crevasses. Let sit at least 30 minutes, so bread can soak up batter, or refrigerate overnight. Right before placing in the oven, drizzle the top with 1 more T maple syrup and sprinkle with a pinch of cardamon. Bake @ 350 for 45-50 minutes until puffed and golden. If your layers measure higher than two inches, you may need to bake longer. Check the middle to see if all the liquid is cooked. I have found that the true test is, if it puffs up, it is done. Melt small dots butter over the top and serve with warm maple syrup.