I’ve always loved breakfast, and French toast was actually one of the first things I started making and teaching myself. It’s probably the start of me really getting into food and it becoming my passion – I loved making making either savoury style (parsley and parmesan with bacon) or the more traditional sweet one.
My love of breakfast foods has ended up becoming a family tradition that on long weekends or holidays we will often start off with a fancy brunch/breakfast made by me. This French toast recipe is what I came up with for Mothers day this year, as sweet French toast is my mum’s favourite breakfast. It has some autumnal vibes with the maple and mulled wine flavours, but really the base recipe of the French toast can be paired with any number of different things, so feel free to go off script and try something different!
PREP TIME 15 MINS | COOKING TIME 45 MINS | SERVES 4
For the French toast
- Loaf of Brioche bread (the batter will do enough for 4 large slices)*
- 2 large free range eggs
- 3/4 cup full cream milk
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg, freshly ground
- Zest of half an orange
For the poached pears
- 1 cup red wine
- 1 cup water
- 2/3 cup caster sugar
- 1/2 cup orange juice
- 4 cloves
- 4 small Corello pears**
- 1 cinnamon stick
For the maple mascarpone
- 1 tub (250g) mascarpone
- Maple syrup, to taste
- Dry meringue pieces
- Fresh raspberries, or any other berries that you like
*If your brioche bread hasn’t been pre-cut (which is ideal), then cut the brioche into thick rectangular pieces. This means that you’ll get a crispy outside, custardy outer layer, and still some fluffy brioche in the middle.
**If you can’t get your hands on the small pears, use 2 large pears and serve each slice with half a pear instead.
- Poached Pears: Combine all the ingredients for the poached pears into a medium-sized saucepan. If the pears aren’t fully covered, then ensure to turn them around every few minutes to get an even colour and even cooking all around. Timing will depend on the ripeness of the pears so simmer until soft when tested with a knife.
- Remove the pears, and continue to boil down the poaching liquid until reduced to a syrup-like texture. You may prepare the pears the day before and then warm them through before serving.
- Maple Mascarpone: Mix the mascarpone in a bowl to soften and then add about a tablespoon of maple syrup. Adjust to your own personal liking. Set aside in the fridge.
- French Toast: Add all the ingredients, except the brioche bread in a shallow dish and mix well until combined.
- Heat up a medium-sized frying pan with a knob of butter and a bit of oil on medium heat.
- Dip the brioche slice in the egg mixture on each side and allow it to soak a little.
- Fry the slice on each side until golden, about 3 to 4 minutes. Repeat for the remaining slices.
- Assemble: Cut the pears in half. Place the French toast on a plate with the pears on top. Crumble the meringue over and serve with fresh raspberries, and a scoop of the maple mascarpone.
- Finally, drizzle over a bit of the poaching syrup from the pears and enjoy!
Photo Courtesy & Recipe Copyright © 2018 | thebeardedpatissier
– Simon (The Bearded Patissier)