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Pear-Stuffed French Vanilla Toast

April 03, 2019

Pear-Stuffed French Vanilla Toast


1 cup packed brown sugar

1/2 cup butter, melted

1 large pear, peeled and sliced (about 1-1/2 cups)

3/4 cup raisins

4 cups cubed day-old French bread (1-1/2 inch pieces)

3/4 cup finely chopped pecans

4 large eggs

2 cups French vanilla ice cream, melted

2 teaspoons ground cinnamon

2 teaspoons vanilla extract


In a small bowl, mix brown sugar and butter. Spread onto bottom of a greased 8-in. square baking dish. Layer with pear, raisins, bread cubes and pecans.

In a large bowl, whisk eggs, ice cream, cinnamon and vanilla until blended; pour over top. Refrigerate, covered, several hours or overnight.

Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Malagasy Vanilla Chicken Stew


2 tablespoons oil

1 thinly sliced onion

3 finely chopped garlic cloves

2 tablespoons grated ginger

2 cups coconut milk

1 split vanilla bean

5 cloves

1/2 teaspoon ground turmeric

1 tablespoon curry powder

22 oz. boneless and skinless chicken thighs

2 chopped plum tomatoes

salt and pepper, to taste


Heat oil. Add onion, garlic and ginger. Saute until they start to change color.

Add coconut milk, vanilla bean, cloves, turmeric and curry powder. Add 1 cup water and bring to a boil.

Add chicken pieces. Reduce to a simmer and cook for 20 minutes, until chicken is cooked through.

Add tomato, salt and black pepper to taste. Simmer another 5 minutes.

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