Lost Bread with Sauteed Pears and Vanilla and Caramel Sauces

• 1/2 cup whole milk
• 1/2 cup heavy whipping cream
• 1/2 cup sugar
• 6 large egg yolks
• 1 tablespoon dark rum
• 4 1-inch-thick slices Brioche, or use store-bought brioche
• 2 tablespoons unsalted butter
• 1 tablespoon unsalted butter
• 1 tablespoon sugar
• 2 ripe but firm Anjou pears, peeled, each cut into 8 wedges, and cored
• 1/3 cup Caramel Sauce
• 1/3 cup Vanilla Sauce

1. For the Custard:
2. Whisk the first 5 ingredients in an 8 x 8 x 2-inch glass baking dish.
3. Using a 3 1/2-inch biscuit cutter, cut the brioche slices into rounds; discard the trimmings.
4. Add the brioche rounds to the egg mixture and let soak until the mixture is absorbed and the brioche is soaked through, about 8 minutes per side.
5. Melt the butter on a heavy griddle over medium-low heat.
6. Add the soaked brioche to the griddle.
7. Cook until golden brown and just cooked through, about 6 minutes per side.
8. For the Caramelized Pears:
9. Melt the butter in a heavy large saute pan over medium-high heat.
10. Stir in the sugar.
11. Add the pears and saute until crisp-tender and golden brown, about 8 minutes.
12. To Assemble and Serve:
13. Place 1 brioche round in the center of each of 4 large plates.
14. Drizzle the caramel sauce and vanilla sauce around the brioche.
15. Arrange the pear wedges alongside and serve immediately.

milk, heavy whipping cream, sugar, egg yolks, dark rum, brioche, unsalted butter, unsalted butter, sugar, pears, caramel sauce, vanilla sauce

Taken from www.cookstr.com/recipes/lost-bread-with-sauteacuteed-pears-and-vanilla-and-caramel-sauces (may not work)