There’s no better way to start the day than with my Pear and Ginger French Toast Bake. Soft, sweet, spicy and filled with fresh pears, it’s easy to make and a real crowd pleaser!
Autumn feels oddly warm this year. It’s almost November, yet I was out in a dress without tights the other day. I’m not complaining — it’s pleasant to enjoy mild winds and clear blue skies — but it does conflict with my craving for cozy autumn comforts like hot chocolate and blankets.
Still, I’m embracing autumn in the kitchen. This Pear and Ginger French Toast Bake is exactly the kind of seasonal baking that feels comforting without being heavy. It combines soft, custardy bread, juicy pears and a gentle warmth from ground ginger, all finished with a crunchy brown sugar top. The result is a fragrant, comforting breakfast or brunch that’s simple to prepare and ideal for serving a group.
I prefer using brioche for French toast because its richness and tender crumb soak up the custard beautifully, but any slightly stale bread will work. If your bread is fresh, cut it into 1-inch cubes and leave them uncovered on a baking tray for about an hour to dry out slightly — this helps the bread absorb the milk-and-egg mixture without becoming soggy.
For convenience, the recipe is designed to be assembled the night before. After pouring the milk, eggs, ginger and sugar over the bread, cover it loosely and refrigerate overnight so the flavors meld and the bread soaks thoroughly. In the morning, top the soaked bread with fresh pears, a little extra ground ginger and brown sugar, then bake until puffed, golden and set in the center. Be warned: it’s tempting to dig in straight from the oven — the irresistible aroma and caramelized top make that difficult to resist.
This make-ahead dish is perfect for a relaxed weekend brunch, holidays, or any morning when you want something special with minimal effort. Serve slices warm with maple syrup, a dusting of icing sugar, or a scoop of ice cream for a decadent treat. Leftovers keep well in the fridge for up to two days and can be enjoyed at room temperature or warmed briefly in the microwave.
Pear and Ginger French Toast Bake
Annie N
6 hrs
25 mins
6 hrs 25 mins
8
Ingredients
- 1 400g (14oz) loaf of brioche, slightly stale and cut into 1 inch cubes
- 2 large pears, cored and cut into small chunks
- 2 cups (480ml) full fat milk
- 1/2 tsp ground ginger
- 1/4 cup (50g) light brown sugar
- 4 large eggs
- 1/4 tsp vanilla extract
- 2 additional large pears, for the topping
- Extra ground ginger and brown sugar to sprinkle on top
Instructions
- Spray an 8×8 inch (20×20 cm) square pan with cooking spray and sprinkle the bottom with some of the pear chunks.
- Arrange the bread cubes in an even layer over the pears so the bottom of the pan is completely covered.
- In a large jug combine the milk, ground ginger, brown sugar, eggs and vanilla extract. Beat with a fork until smooth and free of lumps.
- Pour the egg mixture evenly over the bread cubes, cover loosely with clingfilm and refrigerate overnight to allow the bread to soak up the custard.
- The next morning preheat the oven to 180°C (350°F). Core and chop the remaining pears and sprinkle them over the top of the soaked bread. Finish with a few pinches of ground ginger and a sprinkling of brown sugar to create a caramelized, crunchy topping.
- Bake for 25–30 minutes until the bake is risen, golden and set in the center. The pan should wobble as one and there should be no liquid in the middle.
- Allow to cool for about 20 minutes before slicing. Serve warm with maple syrup, a dusting of icing sugar, or a scoop of ice cream for an indulgent treat.
- Store any leftovers covered in the fridge for up to two days. Reheat at room temperature or microwave briefly (30 seconds–1 minute) to warm.
