Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 9-30-2013 Sarah Phillips CraftyBaking.com
This scrumptious brunch (or breakfast!) dish is perfect for an autumn or holiday gathering, and is a great time-saver because you can assemble the whole thing the night before and then just bake it the next morning. It's also a gorgeous presentation, making it a delicious choice for a special event.
We like to bake ours in our favorite red 4-quart Le Creuset Heritage Oval Covered Casserole; Le Creuset is who we did this recipe for. It's perfect because it is not only pretty but also nice and heavy, which allows the custard to bake gently and evenly. And you can serve it directly from the baking dish.
If you like, you can make the casserole the same day, as long as you let it rest in the refrigerator for a few hours before baking so the bread can fully soak up the custardy goodness. If you like, use apples instead of pears. Drizzle it with maple syrup and top with a dollop of whipped cream. Since this is essentially a bread pudding, you can serve this as dessert with a scoop of vanilla ice cream. Delicious!
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