French Toast Pop Tart Recipe

Soak bread mixture

Whisk together milk, heavy cream, egg, granulated sugar, vanilla and salt in a bowl until combined. Add the cubed bread and press gently so all cubes absorb liquid. Let sit 8–10 minutes, stirring once, until mostly softened. Stir in the white chocolate so it begins to melt and distribute through the mixture.

If the mixture is too loose, gently squeeze a few cubes so filling is holdable but still spreadable — you want a thick, spreadable bread-pudding. Chill briefly if needed to firm before assembling (10–15 minutes).

Combine diced pears, sugar, lemon juice, butter, cinnamon and water in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until pears are tender and syrup is slightly thickened, 8–12 minutes depending on dice size.

Use a slotted spoon to reserve 2 tablespoons of the compote solids for filling and set aside. Strain or mash the remaining compote through a sieve into a small bowl to yield smooth pear syrup; reserve 2 tablespoons of the syrup for the pear glaze and keep any extra for serving or thinning glaze.

Preheat oven to 350°F (175°C). On a small baking sheet, toss oats, flour, brown sugar and salt. Cut cold butter into the dry ingredients with a fork or pastry cutter until mixture clumps into coarse crumbs. Stir in the white chocolate chips.

Spread crumble in an even layer and bake 8–12 minutes, stirring once, until golden and crisp. Cool completely; it will crisp more as it cools.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Unfold puff pastry sheets on a lightly floured surface and roll slightly to about 1/8" thickness. Cut each sheet into 4 equal rectangles (you should have 8 rectangles total).

Spoon about 2 tablespoons of the white chocolate bread-pudding filling onto the center of 4 rectangles, leaving a 1/2" border. Top each with about 1 tablespoon of reserved pear compote solids (do not overfill). Moisten the pastry border with a little water.

Brush the edges with egg wash (whisk egg + 1 tbs water). Lay the remaining 4 rectangles over the filled rectangles and press edges to seal. Crimp edges with a fork to fully seal and to create vents slit on top with a knife (2 small slits).

Brush the tops with egg wash and (optional) sprinkle with coarse sugar. Place on prepared baking sheet and bake 16–20 minutes until golden brown and puffed. Remove from oven and cool 10 minutes on the sheet before glazing.

While tarts cool slightly, whisk powdered sugar with 2 tablespoons reserved pear syrup and vanilla. Add milk or cream 1/4 tsp at a time until the glaze reaches a thick yet pourable consistency. If glaze is too thin add a little more powdered sugar.

Drizzle or spread glaze over warm pop tarts. Immediately sprinkle the white chocolate oat crumble over the glaze so it adheres. If any white chocolate in the crumble softens from the glaze, allow to set at room temperature.

Let cool until glaze is set, about 20–30 minutes. Serve warm or at room temperature. Store leftover pop tarts in an airtight container at room temperature for up to 2 days (re-crisp crumble in a 300°F oven for 5 minutes if needed).