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 the bowl of a mixer equipped with paddle, blend eggs until creamy. Add sugar and continue mixing on medium until sugar is dissolved and mixture is creamy. Add remaining ingredients and blend until incorporated. Reserve.
2. For pear cream cheese: In the bowl of a mixer equipped with paddle, blend cream cheese with sugar until smooth. Add eggs, vanilla and cinnamon and whisk until smooth. Stir in pears just until incorporated.
3. Spread bottom and sides of full steamtable pan with softened butter. Lay half the slices of bread in an even layer in bottom of half steamtable pan. Pour half of custard (1 qt.) over bread slices. Spread or dot pear cream cheese in an even layer over top of bread slices. Top with remaining bread slices in even layer. Pour remaining custard (1 qt.) evenly over top of bread layer. Sprinkle with cinnamon, if desired. Cover and refrigerate at least 1 hour before baking. Bake in 325°F. oven 50-60 minutes or until cooked to an internal temperature of 150°F. Remove from oven. Cool 20 minutes. Cut into 12 pieces to serve.
Recipe and photo by Pacific Northwest Canned Pears