by mrslarkin
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There'sAlwaysPie's Testing Notes:
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2
large pears, not too ripe, peeled and chopped
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2 tablespoons
unsalted butter
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2 tablespoons
granulated sugar
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2 teaspoons
Pernod
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In a large non-stick skillet, melt butter over medium/low heat.
Ask the hotline about this step!Add pears and cook for about 10 minutes or until pears soften slightly and begin to caramelize just a bit.
Ask the hotline about this step!Add sugar and stir together.
Ask the hotline about this step!Add Pernod and stir together. Mixture will thicken a bit. Remove from pan and set aside. And don’t wash your pan yet…you’ll use it again in a little while.
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6
slices Challah bread, cut 1” thick, left out for several hours to harden slightly
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2 cups
heavy cream (or substitute half and half or milk)
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3
large eggs, slightly beaten
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1/4 teaspoon
salt
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1 teaspoon
vanilla extract
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3 tablespoons
Cointreau, or other orange-flavored liqueur
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1 tablespoon
Amaretto, or other almond-flavored liqueur
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2 tablespoons
Pernod
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2 tablespoons
granulated sugar
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2 tablespoons
unsalted butter, plus extra
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In a mixing bowl, combine cream, eggs, salt, vanilla, liqueurs, and sugar. With a fork or a whisk, mix well.
Ask the hotline about this step!Lay bread slices in a casserole dish and pour custard over. Let soak for about 20 minutes, carefully flipping bread with a spatula every 5 minutes or so.
Ask the hotline about this step!In the same pan that you cooked your fruit in, melt butter over medium heat, and swirl around the pan.
Ask the hotline about this step!Carefully transfer the bread slices to the hot butter. Cook for about 10 minutes per side. You’re looking for a lovely golden-brown toasty color on the cooked side. Turn the heat down a bit if bread is browning too quickly. If pan is looking dry, add a few small pats of butter to the pan here and there. Let the butter melt, then flip your toast, and cook for about another 10 minutes.
Ask the hotline about this step!Remove French toast to warm serving plates and spoon sautéed pears over. Serve with maple syrup and/or a little cream. A dollop of crème fraiche would definitely gild this fleur-de-lis.
Ask the hotline about this step!Bon appétit!
Ask the hotline about this step!Forgive the misspelling of your name, I wish we could edit our comments.
ooo... i don't know Pernod is... but I think if I substitute it with St. Germaine, this recipe would make such a nice Sunday brunch.
yes! that might work nicely, with it's herb-y and floral notes.
I've done a bourbon maple syrup to booze-up french toast before, but love the idea of Pernod....very French indeed! Love the addition of pears too.
Thanks, Chef! Will have to try the bourbon/maple syrup idea! That sounds real goood!
Wow! This looks great. I like the idea of using Pernod, with its herbal notes, against all of the sweet flavors.
Thanks, SallyCan. Yeah, the Pernod flavor is very complimentary and subtle - doesn't hit you over the head like drinking it straight out of the bottle would do. ;-)
Wow! this looks interesting delicious...what a great combo of flavors...
New to this, but love the friends already! I also liked the "shot" line and I particularly feel like I can taste that glistening sweetness.
Booze and breakfast....love it!
Thank you, Liz! I like to use apples, too, but the pears are especially nice with these flavors.
What a delicious looking photo! It really sounds like "honest" french toast.
This looks wonderful - and this statement made me about snort water out my nose "I chugged it down like a shot of tequila. Don’t do that."
Thanks aargersi! Sorry 'bout the water out the nose. Hate when that happens. ;-)
You are tres brave to use Pernod...Recipe looks beautiful - pears, such a nice touch!
Kristen is the Senior Editor of food52.
Wow, and Wow!!! Now thats french toast. Love it mrslarking!