PEAR AND PEANUT BUTTER FRENCH TOAST
Yield: 24 Servings

INGREDIENTS

3 lbs. Pacific Northwest Canned Pear Halves, drained
1-1/2 cups Peanut butter
48 slices Firm, white sandwich bread
18 Eggs
2 cups Milk
2/3 cup Honey
1 tsp. Ground cinnamon
As needed Butter
4-1/2 cups Honey or maple syrup

METHOD
Slice pears 1/4-inch thick; reserve. Spread 1 side of each bread slice with 1/2 tablespoon peanut butter. Divide pear slices among 24 slices of bread on top of peanut butter; cover with remaining bread slices, peanut butter side down. Diagonally cut each sandwich in half; reserve. Beat together eggs, milk, honey and cinnamon.

PER ORDER
Coat 2 triangles of sandwich in egg mixture. Cook over medium heat, turning once, until golden brown, about 2 to 3 minutes per side. Serve with 3 tablespoons honey or maple syrup. For batch yield, French toast may be baked at 500ºF on a well-greased sheet pan; turning once.

NUTRITION (Per 2 Toast Triangle Serving)
Calories: 576,   Calories from Fat: 127,   Fat: 14g,   Saturated Fat: 3g,
Cholesterol: 162mg,   Sodium: 461mg,   Carbohydrate: 103g,   Dietary Fiber: 3g,
Sugar: 69g,   Protein: 15g,   Vitamin A: 8% DV,   Vitamin C: 1% DV,
Calcium: 12% DV,   Potassium: 9% DV,   Iron: 17% DV