Pear and Ginger French Toast Bake

There’s no better way to start the day than with my Pear and Ginger French Toast Bake. Soft, sweet, spicy and filled with fresh pears, it’s easy to make and a real crowd pleaser!

I feel like the UK is in an alternate universe right now. It’s almost November and I wore a dress with bare legs the other day…

Don’t get me wrong I’m not complaining, it’s just weird! It was super windy last week, but the wind was warm!! I’m loving seeing all the trees change colour and the crunchy leaves on the ground and it’s quite novel to not be wrapped up in coats already.

However, it’s fighting my internal “it’s Autumn, I want to be drinking hot chocolate and wrapped up in a blanket.”

I’m still baking Autumnal things like this Pear and Ginger French Toast Bake, but as I sit with a slice, I’m looking out on clear blue skies with a window open. I’m sure in a few weeks I’ll be freezing, so I’m going to fully enjoy the warmer temperatures and hold off on the hot chocolate for a few more weeks!

Can we talk about this amazing French Toast Bake though?

Soft in the middle with a hint of spicy ginger, a crunchy brown sugar top and chunks of juicy pears marry together to make this warming and delicious breakfast recipe.

It’s quite the taste sensation when you bite into it! I always use brioche to make my French toast as I prefer the richness and the taste, but you can use any slightly stale bread you have in the house.

If your bread isn’t slightly stale, just cut it into cubes and then leave it on a baking tray without a cover for an hour. It will dry out and be much better at absorbing the sweet eggy mixture you pour over it.

With this recipe, you make it the night before, bar the toppings and leave it to absorb the liquid over night. In the morning, cut 2 pears into chunks, sprinkle them over the top along with some ginger and brown sugar and then bake for 25-30 minutes until it’s golden, risen and set in the middle.

Good luck not digging in as soon as it comes out of the oven!! I majorly failed…

This breakfast/brunch recipe is a real crowd pleaser and the perfect make ahead weekend brunch recipe – I hope you enjoy it as much as we did!

Pear and Ginger French Toast Bake

Annie N

There's no better way to start the day than with my Pear and Ginger French Toast Bake. Soft, sweet, spicy and filled with fresh pears, it's easy to make and a real crowd pleaser!

Print Recipe Pin Recipe

Prep Time 6 hrs

Cook Time 25 mins

Total Time 6 hrs 25 mins

Servings 8

Ingredients

  

• 1 400g/14oz loaf of brioche, slightly stale and cut into 1 inch cubes
• 2 large pears, cored and cut into small chunks
• 2 cups (480ml) full fat milk
• 1/2 tsp ground ginger
• 1/4 cup (50g) light brown sugar
• 4 large eggs
• 1/4 tsp vanilla extract
• 2 large pears
• Extra ground ginger and brown sugar to sprinkle on the top

Instructions

 

• Spray an 8x8 inch square pan with cooking spray and sprinkle the bottom with the chunks of pear.
• Place all the bread cubes into the pan into an even layer, there should be enough to completely cover the bottom of the pan. Leave to one side.
• Place milk, ginger, sugar, eggs and vanilla extract into a large jug and beat with a fork until there are no lumps of egg.
• Pour the egg mixture over the bread, try and pour evenly over all the bread - then cover loosely with clingfilm and place in the fridge overnight.
• In the morning - preheat the oven to 180C/350F. Core and cut your remaining pears into small chunks and sprinkle over the top of the bread. Sprinkle with a few pinches of ginger and some brown sugar to create a crunchy top.
• Place in the oven for 25-30 minutes until risen, golden and the centre is set. If you wobble the whole pan it should move as one and there shouldn't be any liquid in the middle.
• Leave to cool for 20 minutes before serving. You can serve with maple syrup if desired, or ice cream if you're really indulging! 
• You can keep the French Toast Bake covered, in the fridge for 2 days. Either eat it at room temperature, or warm it in the microwave for 30 seconds - 1 minute.