Ingredients

• 5 tablespoons unsalted butter, softened
• 2 Gala apples, peeled, cored and chopped
• 1 pear, peeled, cored and chopped
• 2 tablespoons finely chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1 dozen large eggs, lightly beaten
• 2 cups whole milk
• 6 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons grated nutmeg
• 1/2 teaspoon salt
• 1 tablespoon pure vanilla extract
• 1 day-old (or slightly older) loaf challah bread, cut into 1-inch-thick slices
• 8 tablespoons (1 stick) unsalted butter, for cooking
• Pure maple syrup, warmed, for serving

Instructions

1. Watch how to make this recipe.
2. For the fruit-nut mixture: Mix the butter with the apples, pears, walnuts and cinnamon in a medium bowl. Refrigerate to chill briefly.
3. For the French toast: Meanwhile, in a large flat dish, whisk together the eggs, milk, sugar, cinnamon, nutmeg, salt and vanilla.
4. Make a deep slice from the side into the center of each bread slice to form a pocket. Stuff a couple spoonfuls of the fruit-nut mixture into each piece (reserve any leftover fruit-nut mixture for serving). Dip the stuffed bread in the egg mixture to moisten on both sides (but not so much that the bread falls apart).
5. Heat a large skillet over medium heat and melt 1 tablespoon of butter. In batches, add the stuffed bread and cook until golden brown, flipping gently, 2 to 3 minutes per side. Continue cooking the remaining bread, adding additional butter as needed.
6. Put the extra fruit-nut mixture in the skillet and cook a few minutes over medium heat, just to soften the fruit. Spoon over the French toast and serve with warm maple syrup.