Pear and Blackberry Upside Down French Toast

This brunch recipe is so simple to assemble, yet so impressive to serve.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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6	slices, day-old egg bread, about 1-inch (2.5 cm) thick
4	Naturegg Omega 3 Eggs
1 1/4 cup / 300 ml	1 or 2% milk
2 tsp / 10 ml	vanilla extract
1 1/2 tsp / 7 ml	ground cinnamon, divided
2 tbsp / 30 ml	melted butter
1/2 cup / 125 ml	brown sugar
2 cup / 500 ml	peeled and chopped pear
1 cup / 250 ml	blackberries (thawed if frozen)

Preheat the oven to 375°C (190°F). Arrange the bread on a rimmed baking sheet. Whisk eggs with milk, vanilla and 1/2 tsp (2 mL) cinnamon in a bowl. Pour half the egg mixture over the bread; flip over. Pour the remaining egg mixture over the bread. Let stand for 10 minutes or until the egg is well absorbed.
Drizzle the butter over a greased, 9 x 13-inch (3 L) baking dish; sprinkle evenly with brown sugar. Toss the pears and blackberries with the remaining cinnamon; scatter over the sugar. Carefully arrange the soaked bread overtop in an even layer. Drizzle any remaining egg mixture over the bread.
Bake for 40 to 45 minutes or until golden. Let stand at room temperature for 10 minutes before serving.

Using a baking sheet allows you to soak all the slices at once. It is essential that the bread get well saturated with the egg so if using a shallow dish instead, allow 1 to 2 minutes of soaking per slice.
To turn out the French toast, place a large platter over the casserole dish and carefully flip the dish over. Drizzle any syrup left in the bottom of the dish over the fruit.
Serve with a dollop of vanilla yogurt.

This recipe was made with:

A nutritionally enhanced egg that offers even more essential nutrients.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.