Yield: 24 servings. ¼ cup butter, softened 48 slices French bread, sliced 1” thick 2 qt. custard (recipe follows) 2 qt. pear-cream cheese (recipe follows) ½ tsp. ground cinnamon, optional Custard (yields 2 qt.): 12 large eggs 1 cup sugar, fine 1 qt. milk 2 cups pear liquid (from Pacific Northwest Canned Pears) 1 Tbsp. vanilla extract 1 Tbsp. ground cinnamon Pear Cream Cheese (yields 2 ½ qt.): 1 ½ qt. cream cheese, reduced fat, softened 1 cup sugar, fine 4 large eggs, whisked slightly 2 ...
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