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Wisconsin Aged Gruyère And Provolone-Stuffed French Toast

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Ingredients

Fruit salsa

4 cups fresh mango, diced, 1/4 inch

2 cups fresh pineapple, diced 1/4 inch

1 cup chopped fresh cilantro

1 or 2 jalapeño peppers, finely chopped

1/4 cup fresh lime juice

1/4 cup brown sugar

french toast

24 slices homemade quality white or multi-grain bread, sliced

8 ounces Gruyère cheese, thinly sliced or shaved

8 ounces aged provolone cheese, thinly sliced or shaved

4 large fresh Anjou pears

3/4 cup pecans, coarsely chopped

12 eggs, beaten

3/4 cup milk or water

6 ounces (1 1/2 sticks) butter, softened

Additional butter and maple syrup, for serving

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