Ingredients
4 tablespoons unsalted butter
3 firm-ripe Bosc pears, cored, peeled, and cut into 1/4-inch-thick slices
3 tablespoons sugar
4 large eggs
1 cup whole milk
1/4 cup freshly squeezed orange juice
2 1/2 tablespoons pear eau de vie, such as Poire William (optional)
1 1/2 tablespoons fresh lemon juice
Pinch of coarse salt
1 1/2 tablespoons finely grated orange zest
Finely grated zest of 1 lemon
1 loaf day-old brioche (1 pound), cut into 1/2-inch-thick slices
Pure maple syrup, for serving (optional)
Confectioners’ sugar, for serving (optional)
Preparation
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add pear slices and 1 tablespoon sugar; cook, stirring occasionally, until pears are tender and caramelized, about 10 minutes.
Put eggs, milk, orange juice, eau de vie, if desired, lemon juice, remaining 2 tablespoons sugar, salt, and zests in a wide, deep dish. Beat well with a fork.
Dip brioche slices into egg mixture; transfer to a rimmed baking sheet. Divide pears among half the slices. Top with remaining slices.
Melt remaining 3 tablespoons butter in a large nonstick skillet over medium heat. Transfer 2 or 3 pear sandwiches to skillet with a spatula. Cook until deep golden brown on one side, about 2 minutes. Turn; cook until deep golden brown and slightly puffy all over, about 2 minutes more. Repeat with remaining sandwiches. Serve immediately with maple syrup or confectioners’ sugar, if desired.
