Pear French Toast Strata

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Pear French Toast Strata

Ingredients

  • 2 ounces (4 tablespoons) unsalted butter, softened
  • 48 (1-inch thick) slices French bread
  • 8 cups Custard (recipe follows)
  • 8 cups Pear-Cream Cheese (recipe follows)
  • 1/2 teaspoon cinnamon, optional
  • CUSTARD
  • 12 eggs
  • 1 cup granulated superfine sugar
  • 4 cups whole milk
  • 2 cups reserved pear juice
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon cinnamon
  • PEAR CREAM CHEESE
  • 3 pounds cream cheese, softened
  • 1 cup superfine granulated sugar
  • 4 eggs, lightly whisked
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 2 pounds 2 ounces (4 cups) Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved

Method

Use the butter to coat the bottom and sides of a 4-inch hotel pan. Arrange half of the bread slices in a single layer on the bottom of the pan. Pour half of the Custard (4 cups) over the bread and spread the Pear Cream Cheese on top in an even layer. Cover the Pear Cream Cheese with an even, single layer of the remaining bread slices. Pour the remaining 4 cups of Custard over top and sprinkle with cinnamon, if desired. Cover and refrigerate at least 1 hour before baking.

Before baking, preheat the oven to 325 degrees F. Bake the pudding 50 to 60 minutes, or until the internal temperature is 150 degrees F and the custard is set. Remove the pan from the oven and cool 30 minutes before portioning and serving.

CUSTARD

In the bowl of a mixer fitted with the paddle attachment, blend the eggs on medium speed until creamy. Add the sugar and continue mixing on medium until it has dissolved and the mixture is lemony yellow and creamy. Add the milk, pear juice, vanilla and cinnamon, mixing until incorporated. Cover and refrigerate until ready to use.

Makes 8 cups

PEAR CREAM CHEESE

In the bowl of a mixer fitted with the paddle attachment, blend cream cheese and sugar on medium speed until smooth. Add the eggs, vanilla and cinnamon and mix until well incorporated. Fold in the pears by hand, cover and refrigerate until ready to use.

Make 8 cups

Servings

Makes 24 servings

Nutrition

  • Calories: 430
  • Calories from Fat: 180
  • Fat: 20gSaturated Fat: 10g
  • Cholesterol: 320mg
  • Sodium: 510mg
  • Carbohydrate: 41g
  • Dietary Fiber: 2g
  • Sugar: 16g
  • Protein: 19g
  • Vitamin A: 15% DV
  • Vitamin C: 15% DV
  • Calcium: 20% DV
  • Potassium: 7% DV
  • Iron: 20% DV

Ingredients

  • 2 oz. (1/4 cup) Butter, softened
  • 1 lb. 14 oz. (48 slices) French bread, thick, sliced 1-inch thick
  • 2 qt. Custard (see recipe)
  • 2 qt. Pear-Cream Cheese (see recipe)
  • 1/2 tsp. Cinnamon, ground, optional
  • CUSTARD (Yield: 2 qt.):
  • 3 lb. (12 large) Eggs,
  • 6 oz. (1 cup) Sugar, fine,
  • 1 qt. Milk,
  • 2 cups Pear juice (from canned pears),
  • 1 Tbsp. Vanilla extract,
  • 1 Tbsp. Cinnamon, ground

Method

Spread bottom and sides of full steamtable pan with softened butter. Lay half the slices of bread in an even layer in bottom of half steamtable pan. Pour half of Custard (1 qt.) over bread slices. Spread Pear Cream Cheese in an even layer over top of bread slices. Top with remaining bread slices in even layer. Pour remaining Custard (1 qt.) over top of bread layer evenly. Sprinkle with cinnamon, if desired. Cover and refrigerate at least 1 hour before baking. Bake in 325°F. oven 50-60 minutes or until cooked to an internal temperature of 150°F. Remove from oven. Cool 20 minutes. Cut into 12 pieces to serve.

CUSTARD: In the bowl of a mixer equipped with paddle, blend eggs until creamy. Add sugar and continue mixing on medium until sugar is dissolved and mixture is creamy. Add remaining ingredients and blend until incorporated. Use as directed. PEAR CREAM CHEESE (Yield: 2 1/2 qt.): 3 lb. (1-1/2 qt.) Cream cheese, reduced fat, softened, 6 oz. (1 cup) Sugar, fine, 8 oz. (4 large) Eggs, whisked slightly, 2 tsp. Vanilla extract, 1 Tsp. Cinnamon, ground, 2 lb. 2 oz. (1 qt.) Pacific Northwest Canned Pears, diced, drained In the bowl of a mixer equipped with paddle, blend cream cheese with sugar until smooth. Add eggs, vanilla and cinnamon and whisk until smooth. Stir in pears just until incorporated. Use as directed.

Servings

Yield: 24 servings

Nutrition

  • Calories: 430
  • Calories from Fat: 180
  • Fat: 20gSaturated Fat: 10g
  • Cholesterol: 320mg
  • Sodium: 510mg
  • Carbohydrate: 41g
  • Dietary Fiber: 2g
  • Sugar: 16g
  • Protein: 19g
  • Vitamin A: 15% DV
  • Vitamin C: 15% DV
  • Calcium: 20% DV
  • Potassium: 7% DV
  • Iron: 20% DV