Melt ½ cup butter in a medium saucepan and add ½ cup cream. Bring to a low simmer and add in 1 cup brown sugar. Bring mixture to a boil and cook for 3 minutes.
Remove from heat and add in ½ teaspoon salt, 2 tablespoons bourbon, and 4 ounces pureed California prunes. Mix to combine. Take 16 ounces of thick cut bread, like Texas toast, and cut it into 1-inch strips.
Coat a 9X13 baking dish with a thin layer of the caramel sauce. Add the bread strips to the baking dish, pressing them down to fully cover the surface. This allows for the bread to absorb the custard and so you don’t end up with scrambled eggs baked on the bottom.
Whisk together 10 eggs, 1 cup milk, 1 cup cream, 2 tablespoons vanilla, and 1 teaspoon cinnamon.
Pour the custard over the bread slices, covering and coating each slice. Lift and tilt the baking dish until all of the bread comes in contact with the custard. Spread the remaining caramel sauce over the top. Top off the french toast with the 3 pears.
Cover with aluminum foil and refrigerate for 1 hour.
At the 45 minute mark, preheat the oven to 350 degrees F and place the baking dish in the oven when it comes to temperature.
Bake the french toast for 30 minutes and then uncover and bake another 15 minutes until the bread on top is crispy.
Remove from oven and top off with ⅓ cup almonds and dust it with 1 tablespoon powdered sugar.
Enjoy!