Brioche French toast

With roasted pear, espresso crème fraîche & caramelised white chocolate

Serves 2

Preparation 5 mins

Cooking time 30-35 mins

Ingredients

Roasted Pears
2 pears, peeled
1 cup caster sugar
1 cup water
1 tsp five-spice

Espresso Crème fraîche
125g crème fraîche
1 tsp espresso (or ¼ tsp instant coffee and 1 tsp boiling water)

French Toast
4 slices store-bought brioche (2 per serve)
2 eggs
½ cup cream (or milk)
¼ tsp cinnamon
100g Whittaker's ‘blondie’ caramelised white chocolate, to serve
Maple syrup, to serve

Method

Roasted Pears
Preheat oven to 180°C. Cut each peeled pear into four and remove any seeds. Place into a 20x20 centimetres baking dish. In a saucepan over medium heat, heat the caster sugar until melted and golden brown. Carefully add the water and five-spice and whisk until combined. Pour over the pears and roast in the oven for 15 minutes or until soft.

Espresso Crème fraîche
Combine the crème fraîche and espresso in a small bowl.

French Toast
In a shallow bowl whisk the eggs, cream (or milk), and cinnamon. Heat a fry pan on medium heat. Once warm, add butter to the fry pan. Dip both sides of brioche slices into the egg mix and place into the fry pan. Cook each side for 2 minutes (or until golden brown). Set aside. Meanwhile, roughly chop the blondie caramelised white chocolate.

Assemble

Top the French toast with roasted pears, a dollop of espresso crème fraiche, and sprinkle over the chopped caramelised white chocolate. Drizzle with maple syrup.

Recipe kindly supplied by

Jackson Muir
Chef
Buster Greens
466 George Street, Dunedin
bustergreens.co.nz