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1
The night before, make the French toast: smear the butter over the bottom and sides of a 13 by 9 by 2-inch baking dish or other shallow 2-quart baking dish.
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2
Tear the bread into small pieces and scatter in the dish.
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3
In a large measuring cup or small bowl, whisk the eggs and sugar until light.
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4
Add the milk and vanilla and whisk well.
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5
Pour over the bread evenly.
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6
Tamp down the bread with a spoon or spatula to submerge each piece in egg mixture.
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7
Cover with foil, gently pressing down so the foil is right on the surface of the mixture.
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8
Refrigerate overnight.
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9
The next morning, remove the dish and slide it into a cold oven with the foil on.
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10
Turn oven on to 350 degrees F. After 25 minutes, gently pull off and discard the foil.
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11
Continue to bake until pudding is puffed and golden brown, about 20 more minutes.
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12
In the meantime, prepare the spiced pears: melt butter in a wide frying pan (preferably nonstick) over medium-high heat then add the pears.
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13
Stir until pears are coated well with butter, then sprinkle sugar, cinnamon, and a good pinch of fresh nutmeg; continue to cook about 3 minutes until pears begin to soften.
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14
Pour in 1/4 cup of maple syrup; cook until bubbly then remove from heat.
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15
To serve, spoon bread pudding onto plates and top with spiced pears.
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16
Pass additional maple syrup at the table.
