Ingredient Spotlight. Our Cinnamon Pear Dark Balsamic Vinegar is warm and orchard-sweet — mulled pear and baking spice — and it does the work of both syrup and spice cabinet here. We cook in Butter Infused Olive Oil, which browns the toast with real butter richness and none of the burning.
Ingredients
1 loaf challah or brioche, cut into ½–¾" slices
2 eggs · ½ cup milk · ½ tsp vanilla
1 Tbsp Cinnamon Pear Dark Balsamic Vinegar · ¼ tsp sea salt
Butter Infused Olive Oil, for the pan
2 firm pears, sliced · 1 Tbsp maple syrup
To serve: whipped cream · more Cinnamon Pear balsamic
Instructions
Heat the oven to 250°F to keep finished slices warm. Whisk the eggs, milk, vanilla, Cinnamon Pear balsamic, and salt in a shallow bowl.
Dip each bread slice, coating both sides, and let it drink for a few seconds.
Warm a generous slick of Butter olive oil in a skillet over medium heat. Cook the slices 2–3 minutes per side until deep golden, adding more oil as needed. Hold in the oven.
In the same pan, add a little more Butter oil and the pears; cook until soft and caramelized, 4–5 minutes, then splash in the maple syrup.
Pile the pears over the toast, add whipped cream, and finish with a raw drizzle of Cinnamon Pear balsamic.
Chef's Notes
Day-old bread soaks up custard best without going soggy.
Wipe the pan between batches so the butter oil stays sweet, not scorched.
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