• 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.

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