- 6 slices whole wheat sandwich bread
- 2 tbsp (25 mL) butter, softened
- 4 eggs
- 2/3 cup (150 mL) granulated sugar, divided
- 2 tsp (10 mL) vanilla
- 2 cups (500 mL) hot low-fat milk
- 4 pears, peeled, cored and sliced
- ½ tsp (2 mL) freshly grated nutmeg
- 1/3 cup (75 mL) raisins
- ¼ cup (50 mL) sliced blanched almonds
- 8-cup (2 L) baking dish, sprayed
- Shallow roasting pan
- Preheat oven to 350°F (180°C)
- Trim crusts from bread; butter one side of each bread slice. Cut into 4 triangles each; layer in prepared baking dish, overlapping the triangles.
- In a large bowl, whisk together eggs, 1/3 cup (75 mL) of the sugar and vanilla. Whisk in hot milk in a stream, stirring constantly. Pour over bread.
- In a large nonstick skillet over medium heat, cook the remaining sugar and 2 tbsp (25 mL) water, stirring occasionally, until mixture turns a deep caramel color. Immediately add pears and nutmeg (be careful of spatters). Cook, stirring often, for 5 minutes or until pears are tender and sauce is smooth. Stir in raisins; spoon evenly over bread slices. Sprinkle almonds over top.
- Place baking dish in roasting pan; add enough boiling water to reach halfway up sides of dish. Bake for 40 to 45 minutes or until custard is set in center. Remove from water bath; place on rack to cool.