Thick brioche French toast with caramelized maple-pecan topping and warm roasted pears.
Brioche bread is ideal for French toast because its high butter and egg content creates a rich, custardy interior. If unavailable, use challah or thick-cut white bread. Pears can be prepped and roasted while the French toast cooks; start them in a 400°F oven 15 minutes before cooking the toast.
Maple-pecan topping can be made ahead and reheated gently before serving. For thicker, more custardy French toast, let bread slices soak 3–4 seconds per side in the egg mixture rather than a quick dip.
Ingredients
Scale
Measurement units
- 8 slices brioche bread
- 3 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- 3 tbsp unsalted butter (divided for cooking and topping)
- 2 firm pears
- ½ cup maple syrup (divided)
- 1 cup pecan halves
- 2 tbsp brown sugar
Ingredients
Scale
Measurement units
- 8 slices brioche bread
- 3 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- 3 tbsp unsalted butter (divided for cooking and topping)
- 2 firm pears
- ½ cup maple syrup (divided)
- 1 cup pecan halves
- 2 tbsp brown sugar
Instructions
Prepare the egg custard
Whisk together large eggs, whole milk (½ cup), vanilla extract (1 teaspoon), ground cinnamon (½ teaspoon), and salt (¼ teaspoon) in a shallow bowl until smooth.
Equipment: whisk, shallow bowl or dish
Roast the pears
Preheat oven to 400°F. Place 2 halved and cored pears cut-side up on a baking sheet, brush lightly with 0.5 tbsp of the butter, and roast until tender and golden, 20–25 minutes.
Equipment: baking sheet
Toast the pecans with maple syrup
Melt 1.5 tbsp of the butter in a small saucepan over medium heat.
Add pecan halves (1 cup) and maple syrup (¼ cup), stirring constantly until the pecans are toasted and the syrup caramelizes, about 4–5 minutes.
Stir in brown sugar (2 tablespoon) and cook for 1 minute more until the mixture is glossy. Remove from heat and set aside.
Equipment: small saucepan
Cook the French toast
Heat a large skillet or griddle over medium heat and add the remaining 1 tbsp butter.
Working in batches, dip 8 brioche slices into the egg custard, coating both sides for 2–3 seconds each, and place on the hot skillet.
Cook until golden brown on the first side, about 3–4 minutes, then flip and cook the second side until golden, about 2–3 minutes more.
Transfer cooked slices to a warm plate and repeat with remaining bread.
Equipment: large skillet or griddle
Assemble and serve
Arrange 2 slices of French toast on each serving plate.
Top each serving with 1 roasted pear half and drizzle with the maple-pecan topping.
Drizzle with the remaining 0.25 cup maple syrup and serve immediately.
Before you cook
Cook notes
- • Brioche bread is ideal for French toast because its high butter and egg content creates a rich, custardy interior. If unavailable, use challah or thick-cut white bread.
- • Pears can be prepped and roasted while the French toast cooks; start them in a 400°F oven 15 minutes before cooking the toast.
- • For thicker, more custardy French toast, let bread slices soak 3–4 seconds per side in the egg mixture rather than a quick dip.
- • Maple-pecan topping can be made ahead and reheated gently before serving.
- • If pears are very firm, roast for an additional 5–10 minutes until tender.
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