With Bonfire Night’s pulled pork, burnt marshmallows, cinder toffees and bitter ales behind us, there’s less than a month to experiment in the kitchen before it’s all about three bird roasts, apple and sage stuffing, pigs in blankets, goose fat potatoes, vol-au-vents, mince pies, brandy butter and port. Three gleaming weeks to nourish the festive spirit (nostalgia, comfort, indulgence and all) without a figgy pudding or stollen slice in sight… here’s to the perfect autumnal breakfast. Pear and chocolate crumble French toast. A deconstructed family favourite, this sumptuous brunch spells Sunday-supper-favourite on any given morning. The rich savoury notes of crisp eggy bread, the buttery flesh of molten pears, a lick of chocolate and an audibly-delicious crunchy oat topping… I defy you to come up with a better breakfast.
For the French Toast:
1 1/2 inch (or as thick as you dare) slice of white bread with a strong crust
2 free-range eggs
Glug of milk
Slosh of vanilla essence and/or almond extract
Shake of cinnamon
Optional: 2 teaspoons brown sugar
Conker-sized knob of butter
For the pear and chocolate crumble topping:
1/2 a ripe pear
Real chocolate strands (about 4 squares worth of good quality chocolate)
Handful of oat granola (I used Lizi’s Treacle and Pecan Granola)
- Whisk together eggs, milk, vanilla essence and/or almond extract, cinnamon and optionally, brown sugar, in a flat dish, large enough to lie your slice of bread.
- Carve a hunky slice of white bread, lay it in the egg mixture and leave to soak for 2 minutes, before turning to soak the other side. Poke any dry patches to make sure it sups up all the mixture.
- Slice your pear into quarters. Two will be enough but you may want more!
- Scoop your conked-sized knob of butter into a pan over a medium-high heat so that it sizzles, but doesn’t burn. Use a pan large enough to comfortably fit both the bread and pears.
- Add the pears, flesh-side down into the pan. Then add the soaked-bread.
- Cook on each side for around 4 minutes, until it has crisp brown edges and doesn’t feel heavy or soggy in the middle.
- Grate your squares of chocolate if necessary, or make sure you have chocolate strands and granola to hand.
- Serve immediately, lay the pears in a cross and sprinkle liberally with chocolate strands and oat granola. Devour.
This recipe was taken from Emma’s blog, Emma Hits the Spot.