Autumn-Inspired French Toast

We woke up on Easter Sunday to a torrential downpour and came to terms with the fact that the Gold Coast has probably seen the last glimpse of summer for the time being.  Despite the ridiculously long weekend, we decided to stay in, relax and enjoy some well deserved down time.

Although it would have been easy to eat chocolate eggs for breakfast, the windy weather got me thinking of autumn foods, so I whipped up a batch of french toast, topped with grilled pear, toasted pecans, cinnamon and maple syrup.

The pears were perfectly ripe and just as good for eating on their own, but I couldn’t help but grill them to put atop our Easter morning feast.

Autumn Inspired French Toast

  • Pear
  • Butter or oil
  • Pecans
  • Ground cinnamon
  • Maple syrup (it is totally worth getting the real stuff despite the price)
  • 1 egg per person
  • 1/4 cup milk per person
  • 2-4 slices bread per person (depending on size)

French toast is super easy to make… and cooks faster (and is easier to scale up) than pancakes.  I tend to use the ratio above, altering the recipe depending on the number of people I am feeding.

First, prepare the topping:  In a non-stick pan (or with a bit of butter) add the thinly sliced pear and cook over medium heat until the bottom side is brown and caramelised.  Gently flip (adding more butter if required) and cook the opposite side.  Remove from pan and set aside.

Add pecans to a medium-hot dry pan.  Keep them shaking/moving as they will brown quickly and remove when toasted.  While still hot, in a bowl combine pecans with maple syrup and shake generously with cinnamon sugar.  Set aside.

Now for the french toast: combine egg, milk and a generous shake of cinnamon in a shallow wide bowl and whisk until combined.  Put a large non-stick pan on medium heat and add butter or oil.  Add sliced bread (one piece at a time) to the bowl of egg mixture and flip with a fork to moisten each side  (long enough to soak in bit not so long that the bread falls apart).  Add the soaked bread to the pan and cook each side until browned.

Top with pear, pecans and a generous drizzle of maple syrup.

Enjoy while rugged up in your winter pyjamas, preferably still in bed, washed down with a coffee.

Photos from: my camera



Filed under food

5 responses to “Autumn-Inspired French Toast

  1. This looks amazing and I just happen to have all the ingredients in my fridge right now. So this morning, for my solo breakfast, I’m totally copying you! Then I’ll walk it off on the beach – the sun is FINALLY out! yah!
    – Catherine at The Spring

  2. that french toast looks amazing! my mouth is watering!!!


  3. Pingback: French Toast, Spring Style — The Spring

  4. I really shouldn’t have started reading your blog, it’s making me ridiculously hungry.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s