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There’s something truly magical about a breakfast that feels indulgent yet comes together with ease. Our Baked French Toast with Caramelized Pears and Hazelnuts is exactly that – a dish that transforms a simple morning meal into a memorable culinary experience. Imagine waking up to the aroma of warm spices, sweet pears, and toasted nuts, all baked into a golden, custardy French toast casserole. This recipe is a showstopper for any brunch gathering or a delightful treat for a lazy weekend morning.
This isn’t just any French toast; it’s an elevated version featuring tender, sweet caramelized Bosc pears that melt in your mouth, complemented by the delightful crunch of toasted hazelnuts. The rich, vanilla-infused custard soaks perfectly into the bread, creating a heavenly texture that’s both soft and satisfying. Plus, it’s a fantastic make-ahead option, allowing you to assemble it the night before and simply pop it in the oven when you’re ready to bake. If you love classic French toast, you’ll adore this baked variation!
Ingredients
- 7-8 cups French bread (about one large loaf), baguette, or brioche bread
- 2 ripe Bosc pears
- 1/2 cups toasted hazelnuts, crushed
- 7 eggs
- 2 1/2 cups half and half (or use whole milk)
- 1/2 cup real maple syrup (divided)
- 1/8 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1 vanilla bean (or 1 tsp vanilla)
- 2 tablespoons butter
- Zest of one small orange
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Step-by-Step Instructions
Preheat your oven to 350°F (175°C). This ensures your oven is at the perfect temperature for even baking, resulting in beautifully golden, puffed French toast. The Kitchn offers great tips on oven preheating for various recipes.
Toast the hazelnuts on a baking sheet for 10-15 minutes until fragrant and lightly golden. Let them cool completely, then gently crush them using a rolling pin or a food processor. This brings out their nutty flavor and adds a wonderful texture to the dish. For more baking insights, check out Sally’s Baking Addiction.
Split the vanilla bean lengthwise and scrape out the seeds. Place both the seeds and the vanilla pod in a small saucepan with 2 1/2 cups of half-and-half (or whole milk). Warm the mixture over medium heat, stirring occasionally, until it’s almost boiling. Turn off the heat and let it cool and steep for 20-30 minutes, allowing the vanilla flavor to deeply infuse the cream. If you don’t have fresh vanilla beans, 1 teaspoon of vanilla extract works well too.
Slice the Bosc pears into thin, even pieces. In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced pears and sauté for 8-10 minutes until they are golden and slightly softened. Stir in 1 tablespoon of maple syrup and continue to simmer for a few more minutes, allowing the pears to caramelize beautifully. Set the caramelized pears aside.
Cut the bread into 1/2-inch thick slices. In a medium bowl, whisk together the eggs, salt, nutmeg, cardamom, orange zest, and 3 tablespoons of maple syrup. Once the vanilla-infused half and half has cooled (make sure it’s not hot to prevent curdling the eggs!), remove the vanilla pod and gradually whisk the cream into the egg mixture. Add it slowly, mixing in between, to temper the eggs.
Generously butter a 9×13-inch baking dish. Arrange a layer of bread, then sprinkle with crushed hazelnuts and distribute the caramelized pears, ensuring all the buttery syrup from the pan is poured evenly over the bread. Pour the egg custard mixture over the layers, using a spatula to ensure it seeps into all the cracks and crevices. Let it sit for at least 30 minutes for the bread to soak up the batter, or refrigerate it overnight for an even deeper flavor. This overnight method is a favorite, similar to many Food52 breakfast bakes.
Right before placing the dish in the preheated oven, drizzle the top with 1 more tablespoon of maple syrup and sprinkle with a pinch of cardamom. This final touch adds a lovely sheen and an extra hint of warmth to the dish.
Bake for 45-50 minutes, or until the French toast is puffed up and golden brown. If your layers are thicker than two inches, you might need to bake them a bit longer. The true test of doneness is when it puffs up, indicating the liquid in the middle has cooked through. Melt small dots of butter over the top immediately after baking and serve warm with additional maple syrup. For other delightful breakfast ideas, explore our Best Fluffy Pancake Recipe or our Classic French Toast Recipe.
Baked French Toast with Caramelized Pears and Hazelnuts
Ingredients
- 7-8 cups french bread or (about one large loaf) or baguette or brioche bread
- 2 ripe bosc pears
- 1/2 cups toasted hazelnuts, crushed
- 7 eggs
- 2 1/2 cups half and half (or use whole milk)
- 1/2 cup real maple syrup (divided)
- 1/8 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1 vanilla bean (or 1 tsp vanilla)
- 2 tablespoons butter
- Zest of one small orange
Instructions
- Preheat oven to 350F (175°C). Ensure your oven is fully preheated before placing the French toast in to achieve the best rise and golden crust.
- Toast hazelnuts 10-15 mins, let cool, and gently crush (using a rolling pin). Spread the hazelnuts evenly on a baking sheet for even toasting and let them cool completely before crushing to maintain their crispness.
- Split vanilla bean, scrape out seeds and place directly in a small saucepan with 2 1/2 C half and half. Add the remaining vanilla pod. Warm up the half and half and vanilla on medium heat, stirring occasionally, until almost to a boil. Turn heat off and let cool and seep 20-30 minutes.
- Slice the pears. Melt the butter in a skillet and sauté pears on medium heat until golden, about 8-10 minutes. Add 1 tablespoon maple syrup. Simmer for a few more minutes, allowing them to caramelize. Set aside.
- Cut bread into 1/2 inch slices. In a medium bowl, beat eggs, salt, spices, orange zest and 3 tablespoons maple syrup. When the half and half has cooled, remove the vanilla pod, and add a little at time into the egg mixture, mixing it together. (Do NOT add hot cream to the egg mixture, it may cause your eggs to curdle. Either let the cream cool, or temper the eggs, by adding just a little warm cream at a time, mixing in-between… so the eggs gradually warm-up.)
- Generously butter a 9×13-inch baking dish. Layer bread, hazelnuts, and caramelized pears pouring all the buttery syrup from the pan evenly over the bread. Pour batter over, using a spatula to ensure it goes in all the cracks crevasses. Let sit at least 30 minutes, so bread can soak up batter, or refrigerate overnight.
- Right before placing in the oven, drizzle the top with 1 more T maple syrup and sprinkle with a pinch of cardamon.
- Bake 45-50 minutes until puffed and golden. If your layers measure higher than two inches, you may need to bake longer. Check the middle to see if all the liquid is cooked. I have found that the true test is, if it puffs up, it is done. Melt small dots of butter over the top and serve with warm maple syrup.
FAQ Section
Can I make this baked French toast ahead of time?
What kind of bread is best for baked French toast?
Can I use other fruits instead of pears?
Conclusion
This Baked French Toast with Caramelized Pears and Hazelnuts is more than just a recipe; it’s an invitation to savor the simple pleasures of a delicious, homemade meal. The combination of soft, custardy bread, sweet, tender pears, and crunchy hazelnuts creates a symphony of textures and flavors that will delight your taste buds. Whether you’re hosting a special brunch or simply treating yourself to a luxurious breakfast, this dish is guaranteed to impress. Don’t forget to pair it with a good cup of coffee!
We hope you enjoy making and sharing this recipe as much as we do. It’s a wonderful way to bring warmth and joy to your table. If you’re looking for more inspiration, check out our Homemade Ricotta Cheese for a delightful topping on other breakfast treats. We also recommend exploring Taste of Home for more comforting recipes. Let us know in the comments below if you tried this recipe and what you thought!
