Warm Sautéed Pear and Walnut Toast

Quick Recipe Version (TL;DR)

• Yield: 4 slices (2 to 4 servings)
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Quick Ingredients

• 2 ripe but firm pears, cored and thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp packed light brown sugar
• 1 ½ tbsp pure maple syrup
• ½ tsp ground cinnamon
• Pinch ground nutmeg (about 1⁄8 tsp)
• 1 tsp fresh lemon juice
• 1⁄8 tsp fine sea salt
• ½ tsp vanilla extract
• ⅓ cup chopped walnuts
• 4 slices soft bread (brioche, challah, or similar), about ¾-inch thick
• 1 tbsp butter for toasting bread (optional)
• Mascarpone, cream cheese, or Greek yogurt, for serving (optional)

Do This

• 1. Toast walnuts in a dry skillet over medium heat for 3 to 4 minutes, until fragrant. Transfer to a bowl.
• 2. In the same skillet, melt 2 tbsp butter over medium heat. Add pears, brown sugar, maple syrup, cinnamon, nutmeg, lemon juice, and salt.
• 3. Cook, stirring often, for 5 to 7 minutes until pears are tender, glossy, and lightly caramelized but still hold their shape.
• 4. Stir in vanilla and toasted walnuts. Cook 1 more minute to coat everything in the syrupy sauce, then turn off heat.
• 5. While pears cook, toast bread slices in a toaster or skillet; optionally spread with a thin layer of butter.
• 6. Spoon generous scoops of the warm pear-walnut mixture over each slice of bread.
• 7. Top with a dollop of mascarpone, cream cheese, or yogurt and an extra drizzle of maple syrup if desired. Serve immediately while warm.

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Why You’ll Love This Recipe

• It turns basic bread and fruit into a cozy, café-style treat in just 20 minutes.
• Warm, cinnamon-scented pears and toasted walnuts bring comforting fall and winter vibes any time of year.
• Easy to scale up or down, and flexible with different breads and sweeteners.
• Lightly sweet but satisfying enough for breakfast, a snack, or a simple dessert.

Grocery List

• Produce: Pears (Bartlett, Bosc, or Anjou), lemon
• Dairy: Unsalted butter, mascarpone or cream cheese or Greek yogurt (optional)
• Pantry: Soft bread (brioche, challah, or similar), walnuts, light brown sugar, pure maple syrup, ground cinnamon, ground nutmeg, vanilla extract, fine sea salt

Full Ingredients

Pear–Walnut Topping

• 2 medium ripe but firm pears (about 450 g total), such as Bartlett or Bosc
• 2 tbsp unsalted butter
• 1 tbsp packed light brown sugar
• 1 ½ tbsp pure maple syrup
• ½ tsp ground cinnamon
• 1⁄8 tsp ground nutmeg (a small pinch)
• 1 tsp fresh lemon juice
• 1⁄8 tsp fine sea salt (or to taste)
• ½ tsp pure vanilla extract
• ⅓ cup chopped walnuts (about 35 g), lightly toasted
• 1 to 2 tbsp water, as needed (optional, to loosen the sauce)

Bread Base

• 4 slices soft bread, about ¾-inch (2 cm) thick each (brioche, challah, milk bread, or a soft country white)
• 1 tbsp unsalted butter, for toasting the bread (optional but recommended if using a skillet)

Optional Finishing Touches

• 4 tbsp mascarpone, cream cheese, or thick Greek yogurt (about 1 tbsp per slice)
• Extra maple syrup or honey, for drizzling
• Additional cinnamon, for a light dusting

Step-by-Step Instructions

Step 1: Prep the pears and walnuts

First, toast the walnuts so they are ready when you need them. Place the chopped walnuts in a dry, medium skillet and set over medium heat. Cook, stirring frequently, for 3 to 4 minutes until they darken slightly and smell nutty. Immediately transfer them to a small bowl so they do not burn and set aside.

While the walnuts toast, prepare the pears. Rinse and dry them, then cut each pear into quarters. Remove the core, stem, and any tough bits. Slice the quarters into thin wedges about ¼-inch (0.5 cm) thick so they cook quickly but still hold their shape. Drizzle the slices with the lemon juice and gently toss to coat; this adds brightness and helps keep the pears from browning.

Step 2: Start the pear sauté

Return the skillet to the stove over medium heat and add the 2 tbsp butter. Once the butter is melted and just starting to foam, add the sliced pears in an even layer. Sprinkle in the brown sugar, pour in the maple syrup, and add the cinnamon, nutmeg, and salt. Stir gently to coat all the pear slices with the buttery, spiced mixture.

Cook for 2 to 3 minutes, stirring occasionally, until the sugar dissolves and the pears start to soften around the edges. You should see a glossy, bubbling syrup forming in the pan. If the pan ever looks dry, add 1 tbsp of water to loosen the mixture and keep it saucy.

Step 3: Caramelize and finish the topping

Continue to cook the pears for another 3 to 4 minutes over medium heat, stirring gently. You want the pears to become tender all the way through and lightly caramelized, but not mushy. The syrup should thicken slightly and cling to the fruit. Adjust the heat down a bit if the sugars start to darken too quickly.

When the pears are soft and glossy, stir in the vanilla extract and the toasted walnuts. Cook for 1 more minute, stirring to coat the walnuts in the syrup. If the sauce is too thick or sticky, add another 1 tbsp of water and stir until it becomes a spoonable, glossy mixture. Turn the heat to low just to keep the topping warm while you prepare the bread.

Step 4: Toast the bread

While the pears are finishing, toast your bread. You have two good options. For a quick approach, toast the slices in a toaster or toaster oven until lightly golden. For extra flavor, use a skillet: warm a separate skillet over medium heat, add 1 tbsp butter, and let it melt. Place the bread slices in the pan and toast for 2 to 3 minutes per side, until the surfaces are lightly crisp and golden but the centers stay soft.

The contrast between a slightly crisp exterior and a tender interior makes this snack especially satisfying, so try not to dry the bread out completely.

Step 5: Assemble your cozy snack

Place the warm toasted bread slices on plates or a wooden board. Give the pear–walnut mixture a gentle stir so the syrup is well distributed. Spoon a generous amount of the warm topping over each slice of bread, letting some of the syrup soak into the crumb and drip over the sides.

If you are using mascarpone, cream cheese, or Greek yogurt, add a dollop on top of each slice. The cool cream against the warm fruit is especially delicious. Finish with an optional light drizzle of maple syrup or honey and, if you like, a tiny pinch of cinnamon for aroma. Serve immediately while everything is still warm and fragrant.

Step 6: Taste and adjust at the table

Take a bite and see what you think. If you prefer more sweetness, drizzle on a little extra maple syrup or honey. If you like more crunch, sprinkle with a few additional walnuts. This recipe is meant to be flexible and comforting, so tailor the final touches to your taste and enjoy it while the pears are still warm and the bread is soft.

Pro Tips

• Choose the right pears: Look for pears that are ripe but still slightly firm to the touch. Overly soft pears will turn mushy in the pan, while very hard pears will take longer to cook and may not become tender enough.
• Watch the heat: Medium heat is ideal to gently caramelize the sugars without burning them. If you see dark spots or smell scorching, immediately lower the heat and add a splash of water to loosen the sauce.
• Do not skip toasting the walnuts: Raw walnuts are fine, but toasting deepens their flavor and adds a much more satisfying crunch that contrasts beautifully with the soft pears.
• Use sturdy but soft bread: Very flimsy sandwich bread may fall apart under the warm topping. A soft but slightly enriched bread like brioche or challah handles the moisture well while still feeling pillowy.
• Serve straight from the pan: This topping is at its best when it is freshly cooked, warm, and glossy. Assemble the bread right before eating for the best texture.

Variations

• Vegan version: Swap the butter for coconut oil or a neutral plant-based butter. Use maple syrup only (skip the brown sugar if you prefer) and serve on a hearty vegan bread such as sourdough or rustic country bread.
• Pear and blue cheese toast: For a more savory take, reduce the brown sugar to ½ tbsp and skip the vanilla. After topping the bread with pears and walnuts, crumble a little blue cheese or gorgonzola over the top. The salty, tangy cheese against the sweet pears is wonderful.
• Spiced holiday twist: Add a pinch of ground cloves or cardamom with the cinnamon and nutmeg, and stir in 1 to 2 tbsp dried cranberries at the very end for a tart, festive touch.

Storage & Make-Ahead

The pear–walnut topping is best enjoyed right after cooking, but it can be stored for later. Let any leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a small skillet over low heat with 1 to 2 tbsp of water, stirring until warmed through and saucy again. The toasted bread is best made fresh, so toast new slices just before serving. You can toast the walnuts a day or two ahead and keep them in an airtight jar at room temperature until you are ready to cook.

Nutrition (per serving)

Approximate values per slice (assuming 4 slices, without optional mascarpone or extra syrup): about 260 to 280 calories, 11 g total fat, 4 g saturated fat, 38 g carbohydrates, 4 g fiber, 22 g sugars, 5 g protein, and 150 mg sodium. These numbers will vary depending on the exact bread you use, the size and variety of pears, and how much additional sweetener or topping you add.