Pear and Peanut Butter French Toast

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Pear and Peanut Butter French Toast

Ingredients

  • 1 (15-ounce) can Pacific Northwest Canned Pear halves, in juice, drained
  • 1/3 cup peanut butter
  • 8 slices firm, white bread
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon honey
  • 1/8 teaspoon cinnamon
  • 1 to 2 tablespoons butter
  • Honey or maple syrup, for serving (optional)

Method

Cut the pear halves in 1/4-inch thick slices and set aside.

Spread 1 teaspoon of peanut butter on one side of each slice of bread. Lay the pear slices over the peanut butter on 4 of the pieces of bread, covering them with a plain piece of bread spread with peanut butter.Place pears on peanut butter side of 4 slices. Put 2 slices of bread together to make a sandwich with peanut butter and pears for the filling; repeat with remaining slices.

In medium shallow bowl, whisk the eggs, milk, honey and cinnamon together until well blended. Dip the sandwiches into the egg mixture, turning it over to coat both sides evenly.

Melt 1 tablespoon of the butter in a wide skillet over medium heat. When the butter is foamy, add the sandwiches to the pan and cook about 2 minutes on each side, or until the bread is golden brown. Serve immediately, with honey or syrup if desired.

Servings

Makes 4 servings

Nutrition

  • 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

Ingredients

  • 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

Method

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.

Servings

Yield: 15 Servings

Nutrition

  • 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

Ingredients

  • 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

Method

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.

Servings

Yield: 15 Servings

Nutrition

  • 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