What’s not to love about this mouthwatering dessert? When paired with a dry cider, this dish is the ideal ending to a crisp, autumn evening meal or Thanksgiving dinner with friends and family.
1/4 cup plus 3 tablespoons sugar (divided)
1 tablespoon cornstarch
5 ripe pears, cored, peeled & chopped (4 cups)
1 cup fresh or frozen cranberries
1/3 cup 1% milk
2 large eggs
1 teaspoon vanilla extract
6 slices of your favorite Breadsmith bread
1/4 teaspoon freshly grated nutmeg
Stir together 1/4 cup of sugar and cornstarch in an 8-inch baking dish.
Add pears and cranberries; stir until well combined.
Bake at 400 degrees for 20 minutes, stirring midway, or until fruit is tender and juices have begun to thicken.
Meanwhile, whisk together milk, eggs and vanilla in large shallow pan.
Cut bread slices in half diagonally; soak bread in egg mixture.
Remove fruit from oven. Arrange bread in rows on top of fruit.
Combine nutmeg and remaining 3 tablespoons sugar in small bowl; sprinkle evenly over bread.
Bake 20 minutes longer, or until fruit is bubbling and bread is golden.
Makes 6 servings.