French Toast with Poached Pears, Walnut Ice Cream, and Caramel Sauce

Recipe from

Coastal Living


1/2 cup sugar
2 cups dry white wine
3 firm Bartlett pears
4 large eggs
2 cups milk
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
12 (3/4-inch-thick) French baguette slices
2 tablespoons butter or margarine
Garnishes: fresh mint sprigs, pesticide-free pansies
pesticide-free pansies


Bring 1/2 cup sugar and wine to a boil in a Dutch oven over medium-high heat, stirring until sugar dissolves. Reduce heat, and simmer 5 minutes.

Peel and core pears; cut in half. Add to wine mixture. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes or until pears are crisp-tender. Transfer pears and poaching liquid to a bowl; cool completely. Cut each pear half into 6 wedges; return to liquid. Cover and chill.

Whisk together eggs, milk, and next 4 ingredients. Dip each bread slice into the spiced egg mixture.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat; add half of the bread slices, and cook 2 to 3 minutes on each side or until lightly browned. Remove from skillet, and keep warm. Repeat procedure with remaining 1 tablespoon butter and bread slices.

Drain pears. Serve French toast slices with pears and Walnut Ice Cream. Drizzle with Caramel Sauce; arrange mint and pansies on each plate, if desired.

May 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note