- ½ loaf French bread, cut into 12 slices
- ½ stick unsalted butter
- ¼ c dark brown sugar
- 2 pears, sliced
- 1 T rum (optional - can also substitute orange juice)
- 4 eggs
- 1 c eggnog
- ½ t cinnamon
Butter 4 x 4-oz ramekins or spray with nonstick cooking spray.
Prepare pears: melt butter and brown sugar in a medium saucepan. Add pears and cinnamon and cook over medium heat until pears are soft, ~10 minutes. Remove from heat and stir in rum, if using, or orange juice. Set aside.
Whisk eggs and eggnog together until well blended. Add sliced bread and soak thoroughly. Layer 3 bread slices vertically in each ramekin. Stuff pears between bread slices and drizzle with remaining caramel sauce from pears.
Bake at 350 degrees for ~30 minutes until lightly browned. Serve with syrup or powdered sugar.