Roasted Pear French Toast Supreme
Yield: 24 Servings
1 gallon Pacific Northwest Canned Pear slices in juice
1 cup Butter, unsalted, melted
3 1/2 cups Brown sugar
1 tablespoon Cinnamon, ground
24 large Eggs, whisked
2 cups Half & half
1 cup Liqueur (Pear William, Amaretto)
48 slices Raisin brioche slices or raisin bread
3 cups Whipped cream cheese
1 1/2 quart Almonds, sliced
1 cup Butter, unsalted
Drain pear slices and reserve liquid. Place drained pear slices in a large bowl and toss with melted butter, 1 1/2 cups brown sugar and cinnamon; mix well. Place in a single layer on sheetpans. Roast at 400°F. convection about 30 minutes or until pears caramelize, turning occasionally. Remove from oven, cool to room temperature. Chop. Hold.
CUSTARD: In a bowl, whisk together eggs, 2 cups brown sugar and liqueur until smooth. Cover, refrigerate and hold.
Lay out 6 slices of bread on a clean, dry surface. Spread each slice with 1 tablespoon cream-cheese mixture evenly. Top each slice with 1/3 cup diced pears. Place another bread slice on top of the topped slices. Repeat with for remaining sandwiches. Dip each sandwich in the prepared custard and let it sit for 5-10 seconds. Turn and soak another 5 seconds. Remove from custard and allow excess custard to run off. Press each sandwich into the sliced almonds to form a crust on both sides. Place on a sheetpan to hold. Cover. Chill until ready to cook. In a well-buttered skillet over medium heat, cook each French toast sandwich about 3-4 minutes per side, or until almonds start to turn golden. When both sides are cooked, return to the sheetpan. Place all cooked sandwiches into a low oven to heat thoroughly and keep warm until ready to serve.
TO SERVE: Slice each sandwich in half, plate and garnish with diced pears, maple syrup, cinnamon-sugar and fresh fruit.