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Pear-Stuffed French Vanilla Toast

April 03, 2019

Pear-Stuffed French Vanilla Toast

Ingredients

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

Directions

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

Ingredients:

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

Directions:

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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