Brioche Toast With Caramelised Pears And Ginger Syrup
This decadent French toast recipe is a delightful combination of sweet and tangy flavors. Luxurious brioche slices are soaked in a maple-scented egg mixture, pan-fried to golden perfection, and served with caramelized pears, crunchy pecans, and a dollop of creamy crème fraîche. A sprinkling of zesty lemon zest and a dusting of icing sugar add a finishing touch to this indulgent dish. Perfect for a leisurely weekend brunch or a special occasion breakfast, this French toast is sure to impress your guests.
— Constant Cookbook
Ingredients
- 4 large free-range eggs
- 4 tbsp maple syrup
- ½ vanilla pod
- pinch of salt
- 100g/3½oz demerara sugar
- 50g/1¾oz pecan
- 60g/2¼oz unsalted butter
- 4 slices brioche
- 3 conference pears
- 75g/2½oz stem ginger
- 100ml/3½fl oz syrup, reserved from the stem ginger
- 4 tbsp crème fraîche
- 1 unwaxed lemon
- , for dusting icing sugar
Instructions
- Whisk the eggs, maple syrup, vanilla seeds and a pinch of salt together in a large bowl.
- For the caramelised pecans, heat the sugar in a small pan until it turns a deep caramel colour (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Add the nuts and stir well to coat. Pour the mixture onto a baking tray lined with non-stick baking paper. Leave to cool and harden for a few minutes, then chop into pieces.
- Melt 50g/1¾oz butter in a large non-stick frying pan. Dip the brioche slices into the egg mixture then pan fry in the butter for 2-3 minutes on each side, or until golden brown.
- Heat the remaining butter in a non-stick pan and add the sliced pear, reserving four slices for a garnish. Add a tablespoon of sugar to the pan and cook for 2-3 minutes. Then add the chopped ginger and syrup. Cook for a further 1-2 minutes until the liquid has reduced and the pears have caramelised.
- Arrange the toasted brioche on four plates, top with the caramelised pears and fresh pear slices, crème fraiche and a squeeze of lemon and zest. Scatter with chopped pecans and dust with icing sugar.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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