Chèvre Stuffed Pear French Toast

James Calkins puts his unique twist on French toast using pears and goat cheese. 


  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 1 cup milk
  • 4 pears, grated (approx. 3 cups)
  • 1 tsp. vanilla
  • 3 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon, divided
  • 1/2 tsp. cardamom
  • 4 eggs
  • 1 cup cream
  • 2 cups milk
  • 1 tsp. cinnamon
  • 2 Tbsp. sugar
  • Chèvre cheese to taste ( approx 1 to 2 oz.)


Whisk eggs until frothy and add oil until thick.  Mix in sugar, milk and vanilla. Add the pears. In a separate large bowl whisk together flour, baking powder, baking soda, salt, 1 tsp. cinnamon, and cadramon. Mix dry ingredients into wet.  Bake in 2 loaf pans for 45 minutes at 325 degrees. Let cool and set aside. 

For French Toast

Whisk eggs until light and add 1 tsp. cinnamon and sugar.  Add cream while whisking and then the milk. Slice two pieces of pear bread and spread desired amount of chèvre between slices and place together.  Dip the bread into the custard mixture and allow to be fully submersed into the custard. Place into a medium skillet and brown on both sides.  Sprinkle with powdered sugar and serve with maple syrup.

Pear Chèvre French Toast

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