Spelt Cinnamon Pear French Toast Bake turns day-old spelt bread, sliced pears, and a cinnamon custard into one baked casserole. You mix the custard, pour it over the bread and fruit, then bake until the center sets and the top turns golden.
Spelt gives the bake a nuttier flavor than white bread and holds its shape once soaked. Pick pears that are ripe but still a bit firm, since very soft pears turn mushy once baked.
This bake works for a slow breakfast or a casual brunch. You can assemble it the night before and bake it in the morning, which keeps the prep light on a busy day.
The texture stays soft in the center and slightly crisp on top, with the pears adding natural sweetness so you don’t need much added sugar.
Why You’ll Love This Recipe
- Assemble the night before and bake in the morning
- Spelt bread holds its shape without turning soggy
- Ripe pears add sweetness without much added sugar
- One dish feeds a crowd for a casual brunch
Ingredient Notes
- spelt bread: Day-old bread works best since it soaks up custard without falling apart. A sourdough spelt loaf works well too.
- pears: Pick ripe but firm pears like Bosc or Anjou. Very soft pears turn mushy once baked.
- heavy cream: Adds richness to the custard. Swap for whole milk for a lighter bake.
- brown sugar: Gives a light caramel note to the custard and topping. Light or dark brown sugar both work.
- pecans: Optional topping for crunch. Walnuts work as a swap, or leave them out entirely.
Spelt Cinnamon Pear French Toast Bake: Soft and Golden
Description
This baked custard casserole layers cubed spelt bread with cinnamon-spiced pears, then bakes until set in the center and golden on top.
Ingredients
Instructions
- Heat the oven to 180 C / 350 F. Grease a 33 x 23 cm / 9 x 13 inch baking dish with a little of the melted butter.
- Cut the spelt bread into 3 cm cubes and spread them evenly in the dish. Slice the pears about 1 cm thick and tuck the slices between the bread cubes.
- Whisk the eggs, milk, heavy cream, half the brown sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until smooth.
- Pour the custard evenly over the bread and pears. Press down gently with a spatula so every cube soaks up some liquid.
- Let the dish sit for 15 to 20 minutes at room temperature, or cover and refrigerate overnight for a make-ahead option.
- Sprinkle the remaining brown sugar and the chopped pecans over the top, then drizzle with the remaining melted butter.
- Bake for 40 to 45 minutes, until the center no longer jiggles and reaches 160 F / 71 C, and the top turns golden.
- Let the bake rest for 10 minutes before slicing. Serve warm with maple syrup.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 10g50%
- Cholesterol 140mg47%
- Sodium 360mg15%
- Potassium 280mg8%
- Total Carbohydrate 54g18%
- Dietary Fiber 6g24%
- Sugars 20g
- Protein 12g24%
- Vitamin A 400 IU
- Vitamin C 4 mg
- Calcium 120 mg
- Iron 2 mg
- Vitamin D 20 IU
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.2 mg
- Riboflavin 0.2 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 30 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 150 mg
- Magnesium 30 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Let the bake rest 10 minutes before slicing so the custard sets.
- Grease the dish well since the custard sticks once baked.
- Dry fresh bread cubes for 10 minutes in a low oven if not using day-old bread.
- Cover loosely with foil if the top browns too fast before the center sets.
