Lost Bread with Sauteed Pears and Vanilla and Caramel Sauces

1. 1

   For the Custard:

2. 2

   Whisk the first 5 ingredients in an 8 x 8 x 2-inch glass baking dish.

3. 3

   Using a 3 1/2-inch biscuit cutter, cut the brioche slices into rounds; discard the trimmings.

4. 4

   Add the brioche rounds to the egg mixture and let soak until the mixture is absorbed and the brioche is soaked through, about 8 minutes per side.

5. 5

   Melt the butter on a heavy griddle over medium-low heat.

6. 6

   Add the soaked brioche to the griddle.

7. 7

   Cook until golden brown and just cooked through, about 6 minutes per side.

8. 8

   For the Caramelized Pears:

9. 9

   Melt the butter in a heavy large saute pan over medium-high heat.

10. 10

    Stir in the sugar.

11. 11

    Add the pears and saute until crisp-tender and golden brown, about 8 minutes.

12. 12

    To Assemble and Serve:

13. 13

    Place 1 brioche round in the center of each of 4 large plates.

14. 14

    Drizzle the caramel sauce and vanilla sauce around the brioche.

15. 15

    Arrange the pear wedges alongside and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.