I want to make a sweetish baked French toast pudding using challah and fresh pears (which will be sliced thinly . . . they're Bartletts and will be firm but just ripe). What is the best ratio of challah to eggs to half-and-half? I'll be using a 9 x 13 pan. Also, is there any reason not to assemble it the night before, and bake in the morning? (I'm wondering if the fresh pears might affect the result. I don't care if they're a little brown, as they'll be tossed in spices anyway.) Thanks, everyone. ;o)
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