1 cup maple syrup

4 tablespoons butter

2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

5 firm but ripe pears, peeled, halved lengthwise, cored, and each hal
f cut lengthwise 5 wedges

Directions

In a 10-inch saute pan over medium heat, warm the syrup adn then add t

he butter.
Stir until the butter is melted, about 2 minutes.
Stir in the cinnamon, nutmeg, and salt.
Add the wedges of pear and simmer, basting frequently, until the pears
are tender when pierced with a knife, about 10 minutes. Set aside an
d keep warm.
To make the French toast: Combine the eggs & milk in a medium bowl; be
at until well combined. Add a pinch of salt.
Heat a griddle or large skillet over medium-high heat. One at a time,
drunk a slice of bread into the egg mixture, coating both sides of th
e bread thoroughly.
Drunk as many slices as will fit on the griddle or pan and arrange the
coated slices in the pan.
Cook on one side until nicely browned and then turn and brown the othe

r side.
Keep warm while you make the second batch. Have ready 4 warm plates.
Arrange 2 slices of French toast on each plate and top with some of th
e maple-glazed pears, spooning extra sauce over top. Serve immediately
.

Nutritional Information

No Nutritional Information Available

Source

H-E-B