French toast with almonds and caramelised pears

pears at market

This is a great way to use up the week’s leftover bread. I had some ciabatta rolls that needed using. There are some beautiful pears at the market at the moment, and after a late night of savoury cooking at the smoker, I was keen for a sweet and mellow brunch. It looked so beautiful, spiralled on the plate with almonds scattered on top. It’s a shame I can’t show you a picture.

Serves 1

1 stale bread roll (or two pieces of stale bread)
1/2 teaspoon vanilla sugar
2 tablespoon almond milk (or other milk)
1 egg
1/2 pear
1 teaspoon butter
2 teaspoons additional butter
2 teaspoons brown sugar
1 tablespoon cream
2 good pinches cinnamon
2 tablespoons flaked almonds
1 scoop Jalna vanilla yoghurt

Combine the eggs, almond milk and vanilla sugar, beating to combine. Slice the bread roll top to bottom to create several rectangles. Heat your frying pan and toast the almonds till golden and set aside. Melt a teaspoon of butter in the pan. Dip the bread slices into the egg mixture so each is evenly coated. Gently fry until both sides are golden. Remove from the pan and arrange on the serving plate, leave in a warm place. Remove the core from the pear and slice into wedges. Melt the remaining butter in the pan, add sugar, cinnamon and cream, when bubbled and combined, add per wedges and cook on both sides till golden, be careful not to let the caramel burn. If the caramel gets too dry, add a little water as required. Serve the pears with the French toast, pour over caramel from the pan and scatter over the toasted almonds. Serve with a scoop of the delicious Jalna vanilla yoghurt.

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About Susan

Susan is the ACT Convenor of the Women's International League for Peace and Freedom. She is currently undertaking a PhD in International Relations. Susan continues to work on the Annual Civil Society Dialogue on Women, Peace and Security.
This entry was posted in Autumn, Brunch and tagged . Bookmark the permalink.

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