Reviewed: May 28, 2012

HUGE hit for family brunch! People were asking for recipe. Would give 6 stars if could! Quick to make the night before. Note my tweeks: double these things - pears, almond extract. Increase milk by 1/2 cup (I used Vit D milk), bread by 1/2 lb, and almonds so total amount is 1/3 cup (2 oz pkg). Use real maple syrup not imitation to drizzle over entire top when still warm out of oven. Melts in mouth.

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Angie H

Reviewed: Apr. 8, 2012

Love this dish, I think the portion sizes are way off, more like a serving for 8 to 10 nowhere near 20. Seems not to freeze real well.

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Reviewer:

Thumb33

Reviewed: Mar. 22, 2012

I thought this was very good and plan to use it for my Bunko breakfast this month. I followed the directions except I used sliced can pears and drained the juice out of it. The recipe didn't say whether it did or didn't. I put the almonds on before baking and used both the almond and vanilla extract. The picture looked like there was whipped cream on it but the recipe didn't address that. I didn't use it and it was great the way it was. I had a pear in every bite.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Feb. 23, 2012

I used canned pears and found them to taste terrible in this recipe. Pears just dont go with almond extract. I also thought that there should be more sugar added - it tasted about as sweet as a popover. I doubled the almond extract which I thought was perfect. I will try making this with fresh peaches, more brown sugar on the bottom and a little more white sugar in the egg mixture.

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Suzanne

Reviewed: Feb. 18, 2012

Delicious, easy brunch or dessert that was loved by everyone at church, home, and work. Has a bread pudding consistency but is not overly sweet. Made the following changes, as others suggested: double the pears (sliced in juice), 10 lg. eggs, 1-1/2 lb. loaves French bread, 2 c. milk (or almond milk and vegan butter), increase almond extract to 1 tsp. if you prefer stronger almond flavor, put generous 4 oz. pkg. sliced almonds on top before baking. 10 x 14 pan - 24 servings.

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Reviewer:

ROSETTAW

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Kasson, Minnesota, USA

Reviewed: Feb. 1, 2012

I made this with almond milk and vegan butter and it was delicious!

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Reviewer:

What'sCookin?

Cooking Level: Intermediate

Reviewed: Dec. 26, 2011

Hands down and without a doubt, a new Christmas morning tradition was born this year. This was the easiest, most incredibly delicious and well received breakfast I've served in quite some time. Not to sweet at all, just the perfect amount. I used a 1 1/2 lb loaf of sourdough bread, cut to large cubes, with 9 ex-large eggs. I upped the milk to closer to 2 cups and increased the almond extract to a teaspoon. I also used a jar of my home canned pears instead of store bought. I didn't slice them but instead left them in halves. Once baked (65 minutes in my oven), it puffed up beautifully. Also topped the servings with fresh whipped cream flavored with almond extract and almond slices. Totally yummy and will most certainly make again. Love it and thanks for submitting this recipe.

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Reviewer:

Avon

Cooking Level: Expert

Reviewed: Dec. 18, 2011

Was a big hit at a recent brunch. I substituted canned peaches, used 11 eggs and it took 75 minutes to bake. Not too sweet. If you want it sweeter, I would suggest 1/8 cup more of brown sugar and another tablespoon of butter. Absolutely delicious. I also think extra peaches are a good idea, I sliced then thin but not too thin. Thanks, this was great.

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Daneen

Reviewed: Dec. 14, 2011

Loved this because I could make it ahead for a more enjoyable time at brunch with friends! My modifications based on what I had on hand...made with French bread from Costco, used 1 1/2 tsp of vanilla (was out of almond extract), used fresh sliced bosc pears, peeled and it tasted amazing!!! I had 6 people for brunch and this dish serves 20...well we all had 2nds or 3rds! ;)

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Reviewer:

KOOKIE24

Reviewed: Dec. 12, 2011

Fantastic breakfast! My entire family (even the children) loved this not-overly-sweet breakfast. The only changes to the original recipe that I made was using fresh red pears (three) instead of canned. I had no almond extract, but I added Ceylon cinnamon and a dash of nutmeg over the pears. The cinnamon gave it a great kick.

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