toodle.

Brioche Toast with Caramelised Pears and Ginger Syrup

Indulgent French toast topped with caramelised pears, ginger syrup, and crunchy pecans for a decadent vegetarian breakfast or brunch.

VegetarianBreakfastSweetBriocheBrunch

Estimated Nutrition

Per Serving Total
Calories 786.3 kcals 3145.2 kcals
Carbohydrates 101.4 grams 405.6 grams
Fat 38.6 grams 154.2 grams
Protein 10.7 grams 42.8 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
4
tbsp
Maple Syrup
115
g
Demerara Sugar
100g for pecans, 1 tbsp for pears
1
tbsp
Icing Sugar
for dusting
CondimentsSauces
100
ml
Ginger Syrup
reserved from stem ginger
Dairy
4
piece
Eggs
large, free-range
60
g
Unsalted Butter
4
tbsp
Crème Fraîche
Fruits
3
piece
Conference Pears
peeled, cored and cut into thick slices
1
piece
Lemon
unwaxed, zest and juice
GrainsCereals
4
slices
Brioche
NutsSeeds
0.5
piece
Vanilla Pod
seeds scraped out
1
pinch
Salt
50
g
Pecan Nuts
Vegetables
75
g
Stem Ginger
in syrup, finely chopped

Steps

  • Whisk eggs, maple syrup, vanilla seeds, and salt in a large bowl.
  • Heat 100g sugar until it turns deep caramel, stir in pecans, and cool on a lined tray.
  • Melt 50g butter in a frying pan and cook egg-dipped brioche for 3 minutes per side.
  • Sauté pear slices with 10g butter and 15g sugar, then stir in ginger and syrup to reduce.
  • Serve toast topped with pears, crème fraîche, lemon, pecans, and icing sugar.