Brioche makes for a fluffier french toast, the perfect canvas for beautiful, ripe pears and whipped cream.  This dish was served at my Easter Brunch, sponsored by USA Pears. See full recap here.

Makes 8 slices, Serves 4

Ingredients

• 4 eggs

• 1 cup whole milk

• 2 teaspoons vanilla extract (divided)

• 2 tablespoons sugar (divided)

• 8 slices of thick-cut brioche bread

• 4 tablespoons butter, as needed

• 2 ripe pears, sliced right before serving

• 1 cup heavy cream

• Maple syrup, warmed for serving

Make it!

1. Put a metal bowl (or the bowl for your standing mixer) in the freezer, along with the whisk attachment. This is to ensure that the whipped cream comes together quickly and stays cool, but we’ll get to that later.

2. Preheat the oven to 200°F to keep the french toast warm as you work in batches.

3. In a glass baking dish, whisk the eggs and then add the milk, 1 teaspoon vanilla extract and 1 tablespoon sugar. Whisk again to combine.

4. Heat a large skillet over medium and add 1 tablespoon butter. Once the butter sizzles, dip and hold a slice of brioche into the egg mixture for a few seconds. Flip and do the same with the other side. Add the wet brioche into the frying pan and repeat until the pan is full. Cook slices for 3-4 minutes on each side, or until golden brown and slightly crispy. Work in batches and add more butter to the pan with each new round. Store finished slices in the warm oven while you work. 

5. Remove the metal bowl from the freezer and add heavy cream, 1 teaspoon vanilla extract and 1 tablespoon sugar. Whisk on medium until soft peaks form. Set aside.

6. Right before serving, slice your pears very thin. Discard the seeds. 

7. Assemble! Pile two hot slices of brioche french toast onto a plate, smear with a dollop of whipped cream, lay your pear slices on top and drizzle with warm maple syrup. Cheers!