For the croutons, cut the crusts from the toast and then cut the slices into small cubes. Heat the butter and oil in a pan and brown the bread cubes over medium heat. Drain on absorbent paper.
For the spread, peel the pear, remove the core and cut into very small cubes. Trim and rinse the scallions and cut into thin rings. Chop the Camembert as small as possible and mix in a bowl with the cream cheese, the cream and the brandy, until creamy. Mix in the pear cubes and scallions. Season the spread with salt, cayenne pepper and caraway and a little browned butter for flavor.
Transfer to a bowl and serve showered with croutons.