Roderick Austin’s Poached Pear French Toast

Make the custard. In a medium bowl, beat the eggs, then whisk in the cream, milk, and sugar. If using, whisk in the Cointreau, amaretto, and/or vanilla. Refrigerate for 1 hour (not required, but recommended).

Peel and quarter the pears, and remove the cores. Place 2 tablespoons butter and 2 tablespoons sugar in a skillet. Add the quartered pears, cover with a lid, and cook over medium-high heat, turning the pears occasionally, until they are soft, about 10 to 15 minutes. Midway through, drop in a tablespoon of water to steam the pears, making sure the sauce doesn’t stick or burn. Remove the pears from the skillet and set aside. Pour the pan sauce into a bowl, and if you are using the maple syrup, stir it into the pan sauce.

Place the bread slices in the bowl with the custard and let them soak for a few minutes on each side. Melt 2 tablespoons butter in the skillet over medium-high heat. Once the butter is sizzling, remove the soaked bread from the custard bowl and place it in the skillet. Cook on each side for several minutes, moving the bread around the pan to absorb the butter, until the bread is browned.

Place the French toast on a platter and, if using, top with a dollop of mascarpone or crème fraîche. Spoon the pears and reserved pan sauce over top.