Whole Wheat French Toast with Pear Chutney
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick slices of whole wheat bread dipped in egg custard and cooked in butter, then topped with homemade pear chutney and mascarpone cheese. This is a fall-inspired cozy breakfast or brunch that feels luxurious and indulgent.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons butter
- 1/2 yellow onion (about 1/2 cup finely chopped)
- 2 bay leaves
- 3 cinnamon sticks
- 1/3 cup bourbon
- 1/2 cup white wine vinegar (or other sweet vinegar)
- 4 pears (about 4-5 cups finely chopped)
- 2 tablespoons honey
- a squeeze of lemon juice (optional)
- pinch of salt
- 6 slices bakery-style wheat bread (I like Archer Farm’s Harvest Grain bread from Target)
- 2 egg yolks
- 1/2 cup half and half
- 1/2 cup milk (I used almond milk)
- 2 teaspoons vanilla
- 1 tablespoon whole wheat flour
- 1/2 cup mascarpone cheese
- chopped pecan pieces for topping
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 369mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 403mg
- Calcium
- 218mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 369MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.