Yield: 24 servings For Custard: 12 large eggs 1 cup sugar, fine 1 qt. milk 2 cups pear juice (from canned pears) 1 Tbsp. vanilla extract 1 Tbsp. cinnamon, ground For Pear Cream Cheese: 11⁄2 qt. cream cheese, reduced fat, softened 1 cup sugar, fine 4 large eggs, whisked slightly 2 tsp. vanilla extract 1 tsp. cinnamon, ground 1 qt. canned pears, diced, drained 1⁄4 cup butter, softened 48 slices F rench bread, thick, sliced 1-inch thick 1⁄2 tsp. cinnamon, ground, optional 1. For custard: In ...
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