Recipes and photos by Karen Gerard
For the pears:
1 anjou pear, sliced thinly 2 tbsp butter
2 tbsp rum
For the toast:
1 cup french vanilla creamer 2 eggs
2 tbsp hazelnut liqueur
1 tsp ground cinnamon
1/2 cup crushed pecans
1/2 cup crushed hazelnuts
For the caramel sauce:
1/4 cup brown sugar
1/4 cup granulated sugar 1/2 cup evaporated milk Pinch of salt
Make the caramel sauce: Combine the caramel ingredients in a sauce pot and cook on medium low, stirring regularly, until sauce is thick and brown, and has a smooth, pourable texture.
In a medium saucepan on low heat, melt the butter and add the sliced pears. Turn periodically to cook evenly. When beginning to brown, add in 2 tbsp of rum and continue cooking while you prepare the rest of the ingredients.
While the pears are softening, whisk together the vanilla creamer, eggs, and hazelnut liqueur. Combine the crushed hazelnuts and pecans, and prepare the dip and dredge in separate shallow pans.
Heat a large skillet over medium- high and spray with nonstick cooking spray.
Dip the sliced challah first into the egg and creamer mixture, and then into the nuts. Fry each piece until evenly toasted on both sides.
To serve, transfer 1 or 2 slices to a plate, drizzle with caramel sauce and top with several slices of pear. Spoon a large dollop of whipped cream on top.