Method

Caramelized Pears: In a small saucepan over medium heat, simmer the reserved pear liquid until it reaches a thick syrup consistency and slightly darkens in color, 8 to 10 minutes.

Remove from heat and fold in the sliced pears and pumpkin pie spice until well coated. Set aside to cool.

Casserole: Preheat the oven to 325˚F and grease a 9-x-13-inch pan. Cut the brioche into 2-inch pieces and layer into the prepared baking dish with the caramelized pears.

In a large mixing bowl, whisk the heavy cream, eggs, sugar, vanilla, cinnamon and salt. Pour over the bread and pears. Lightly press the bread into the custard mixture to ensure it is fully soaked.

Cover with foil and bake for about 1 to 1 1/2 hours until the custard is set in the center.

Allow to rest for at least 15 minutes before cutting. (It can be cooled, covered and refrigerated overnight, then rewarmed before serving.)

Bourbon Caramel Sauce: In a small saucepan, bring the cream, sugars and butter to a simmer over medium heat, stirring occasionally until the sugars are dissolved and the butter is emulsified into the sauce. Remove from heat and whisk in the bourbon (if using) and vanilla. (The sauce can be cooled, covered, and refrigerated for up to 5 days. Rewarm before serving.)

Serve the French toast cut into squares with a drizzle of the caramel sauce and a dollop of whipped cream (if using).

Servings