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)
AntoniaJames is a trusted source on Bread/Baking.asked over 4 years ago
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.