French toast with caramelised Beurre Bosc pears and maple syrup
Preparation Time: N/A
Cooking Time: N/A
- 2 Beurré Bosc pears halved and finely sliced
- 1 tsp butter
- 1 tbsp soft brown sugar
- 4 free-range eggs
- 100 ml cream
- 1 vanilla pod, scraped and seeds set aside
- Caster sugar and cinnamon, for dusting
- 8 tbsp clarified butter
- 8 thick slices of white wood-fired bread (better to be 2 to 3 days old)
- Juice of half a lemon
- 4 tablespoons good quality maple syrup (or Bitton Orange Jelly)
Recipe by David Bitton
For the Beurré Bosc pears, place a large non-stick frying pan over a medium high heat and add a teaspoon of butter. When the butter has melted, add the Beurré Bosc pear slices and sugar and cook, turning gently for 6 to 8 minutes or until just golden. Add the lemon juice at the last minute and remove from the heat. Set aside and allow to cool.
Place the eggs, cream and vanilla seeds into a flat bowl and whisk. Set aside until required.
In a separate bowl, combine the caster sugar and cinnamon together. Set aside until required.
Place a non-stick frying pan over medium heat and add a tablespoon of clarified butter.
Dip a slice of wood-fired bread into the egg mixture and let it soak for a minute or two. Make sure it doesn’t get too soggy and fall apart. Sprinkle on both sides with cinnamon sugar.
Place the bread into the heated pan and fry on both sides until golden brown. Remove and set aside in a warm place. Repeat with the rest of the bread, egg mixture and clarified butter.
To serve, place 2 slices of French toast onto each plate. Top with the Beurré Bosc pear slices and drizzle with maple syrup or Bitton Orange jelly.