Pear and Peanut Butter French Toast

Yield: 15 Servings


  • 1 pound 15 ounces pear halves, canned in 100% juice, drained
  • 30 slices sandwich bread, sliced, whole grain rich
  • 1-3/4 cups (1 pound 1.5 ounces) peanut butter, soy butter, or sunflower butter
  • 2-1/4 cups (1 pound 2 ounces) eggs, whole, liquid
  • 1-1/4 cups milk, 1% milkfat
  • 1/4 cup 2 tablespoons honey
  • 3/4 teaspoon cinnamon
  • 1-3/4 cups 2 tablespoons honey or maple syrup to serve

    Slice pear halves into ¼-inch thick slices. Set aside. Preheat oven to 425°F. Spray a sheet pan generously with pan release spray or brush sheet pan with melted butter. Lay out bread slices on a sanitized work surface. Use a #70 disher to portion 2-3/4 teaspoons peanut butter on each slice of bread. Spread the peanut butter to the edges of each slice. Distribute pear slices (about 1/4 cup per sandwich) over the peanut butter on half of the bread slices. Cover the pears with the remaining bread slices, peanut butter side down. Cut each sandwich diagonally in half. Set aside. Whisk together the eggs, milk, honey, and cinnamon. If preparing ahead, store in the refrigerator. (CCP: Hold at 41°F of below.) Working one half sandwich at a time, lower the sandwich into the egg mixture and coat each side. Place on the prepared greased sheet pans leaving at least ½ inch of space between each piece. Bake in the preheated 425°F oven for 5-10 minutes, or until the bottom side is browned. Remove from oven and turn each piece onto the other side. Place back into the oven and bake for another 5-10 minutes, or until the bottom side is browned. (CCP: Heat to 165°F. CCP: Hold hot at 135°F) Serve with 2 tablespoons honey or maple syrup.

    NUTRITION (Per Serving)
    Calories: 468
    Total Fat: 22.3g
    Saturated Fat: 5g
    Cholesterol: 128mg
    Sodium: 503mg
    Carbohydrate: 49g
    Dietary Fiber: 7g, 22g
    Protein: 22g
    Vitamin A: 200IU
    Vitamin C: 1mg, 3mg
    Iron: 3mg
    Calcium: 169mg