Cal Poly Campus Dining Executive Chef Darrell Janes won first place in the 2026 CAN DO Challenge for his Baked Caramelized Pear French Toast Casserole featuring U.S.-grown canned pears.
The annual competition, organized by the Pacific Northwest Canned Pear Service, is open to employees of non-commercial foodservice operations across the U.S. Entries are judged equally on plate appeal, flavor appeal and creative appeal, including how well each recipe highlights Pacific Northwest canned pears. Students at Cal Poly can try the award-winning recipe in November, when pears take center stage as Campus Dining’s Feel-Good Food of the Month.
YIELD: 12 servings
INGREDIENTS
Caramelized Pears
2 (15-ounce) cans Pacific Northwest Canned Pear Slices, drained, liquid reserved
1 tablespoon pumpkin pie spice
Casserole
Nonstick spray, for greasing
1 (16-ounce) loaf thick-sliced brioche bread
1 quart heavy cream
9 large eggs
1 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 teaspoon salt
Bourbon Caramel Sauce
1⁄2 cup heavy cream
1⁄2 cup dark brown sugar
1⁄2 cup granulated sugar
1⁄4 cup unsalted butter
2 tablespoons bourbon (optional)
1 teaspoon vanilla extract
Whipped cream, for serving (optional)
METHOD
Caramelized Pears: In a small saucepan over medium heat, simmer the reserved pear liquid until it reaches a thick syrup consistency and slightly darkens in color, 8 to 10 minutes.
Remove from heat, and fold in the sliced pears and pumpkin pie spice until well coated. Set aside to cool.
Casserole: Preheat the oven to 325˚F and grease a 9-x-13-inch pan. Cut the brioche into 2-inch pieces and layer into the prepared baking dish with the caramelized pears.
In a large mixing bowl, whisk the heavy cream, eggs, sugar, vanilla, cinnamon and salt. Pour over the bread and pears. Lightly press the bread into the custard mixture to ensure it is fully soaked.
Cover with foil and bake for about 1 to 1 1⁄2 hours until the custard is set in the center.
Allow to rest for at least 15 minutes before cutting. (It can be cooled, covered and refrigerated overnight, then rewarmed before serving.)
Bourbon Caramel Sauce: In a small saucepan, bring the cream, sugars and butter to a simmer over medium heat, stirring occasionally until the sugars are dissolved and the butter is emulsified into the sauce. Remove from heat and whisk in the bourbon (if using) and vanilla. (The sauce can be cooled, covered and refrigerated for up to 5 days. Rewarm before serving.)
Serve the French toast cut into squares with a drizzle of the caramel sauce and a dollop of whipped cream (if using).
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