With my son’s first birthday extravaganza on March 17th, I was faced with the dilemma of whether to give him a traditional cake loaded with sugar sugar and more sugar. After a few experimental baking trials, I’ve finally came up with a somewhat healthy alternative and approved by me, the whole foods strict nourishing food mommy. This recipe DOES include eggs and honey. Honey (if you’re not comfortable giving it to your one year old) can be substituted for maple syrup. If you have not introduced your child to eggs it may cause an allergic reaction. Considering that my son has been eating eggs (and LOVES them) I had no qualms about adding some eggs from our wonderful chickens to the cupcake recipe.
The frosting of course was the not-so-healthy part but it can be omitted or swapped out with a few options I’ve listed below for you. I used a pumpkin buttercream in the recipe. Feel free to pick a frosting that works for you! Enjoy!
French Toast is not actually French by any means. The recipe for fried bread soaked in a mixture of milk and eggs predates France itself and was created by the Romans sometime in the 5th century AD. The next time you see French Toast on a menu of a fancy French brunch cafe, stand up and yell shenanigans! Now that we’ve had our little history lesson for the day, lets get on with the recipe.
In a medium pan, heat butter and syrup on medium heat. Add pears and cook for about 10 minutes. I prefer my pears to be firm but you can always cook them a little longer. Remove from heat and allow to cool while you prepare your toast.
Preheat oven to 375 degrees.
Whisk together eggs, cream, milk, almond extract, spices and the liquor and pour into a shallow container such as a casserole dish. Dip bread in egg mixture and allow to soak for about 3 minutes on each side.
In a large skillet, melt butter over medium heat. Fry slices in batches until golden brown, then flip to cook the other side. Place bread onto a large cookie sheet and finish baking them in the oven for about 10 minutes. The toast should rise slightly.
In a cold stainless steel bowl, beat cream cheese, heavy cream, sugar and vanilla on high until thickened and set aside.
Serve your French Toast topped with pears, whipped topping, maple butter (from the pear pan) and sliced almonds. Enjoy!
Sorry for not including the almonds in the photo. I didn't have my coffee this morning and forgot to add them before the display platter was eaten by my husband.