Pear and Pecan French Toast

Topping French toast with warm peak of the season pears, sweetened with honey, make this an outstanding breakfast or brunch choice for autumn.


French Toast:

4 eggs

1 cup milk

1/8 cup orange juice

2 teaspoons vanilla extract

3/4 teaspoon ground cinnamon

1/2 loaf Italian bread, ends trimmed, cut into 8 (1-inch) slices

Fruit Topping:

4 tablespoons butter, divided

2 Bosc pears, ripe but still firm, peeled, cored and coarsely chopped

3/4 cup pecans, coarsely chopped


1/4 cup brown sugar

1/2 cup water

Honey Tips

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French toast:
In a bowl, whisk together first 5 ingredients. Arrange bread slices in a single layer on a shallow dish. Pour egg mixture over bread and let sit 20 minutes until absorbed, turning several times.
Fruit topping:
Meanwhile, melt 3 tablespoons of butter in a heavy skillet. Add pears and sauté 5 minutes over medium heat. Add pecans and sauté another 5 minutes. Stir in honey, brown sugar and water. Bring to a boil, reduce heat and simmer 5 minutes, stirring often. Remove from heat.
Melt remaining tablespoon of butter in a large skillet. Add bread slices and cook until golden brown, about 3 minutes per side. Transfer to plates, top with warm pear sauce.
Serves: 4