Pear and Chocolate Crumble French Toast

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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.

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Ingredients:

Serves 1

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

To cook:

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)

Recipe:

  1. 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.
  1. 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.
  1. Slice your pear into quarters. Two will be enough but you may want more!
  1. 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.
  1. Add the pears, flesh-side down into the pan. Then add the soaked-bread.
  1. Cook on each side for around 4 minutes, until it has crisp brown edges and doesn’t feel heavy or soggy in the middle.
  1. Grate your squares of chocolate if necessary, or make sure you have chocolate strands and granola to hand.
  1. Serve immediately, lay the pears in a cross and sprinkle liberally with chocolate strands and oat granola. Devour.

Emma Pudge

This recipe was taken from Emma’s blog, Emma Hits the Spot.

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