This week our recipe is oh-so-indulgent pear French toasts, drenched in sweetness and perfect for special occasions. If you ate these every day you’d probably end up diabetic, but for a festive treat, they certainly do the trick.
We had these for an early lunch/late brunch and even then the sweetness was very heavy, so if you don’t have a sweet tooth, they probably won’t be too your liking. But if you’re the type to pour sugar over your cereal, they will go down a storm.
The texture may surprise you as these toasts can actually end up feeling more like pancakes when they get really soft in the pan. Of course, you can adjust the recipe to be a little less “wet” and cook with the heat turned up a bit to make them crispier. Personally, this texture is really great with the sweetness.
We’ve got our video down below of how to make them, as well as the recipe written out so you can follow it. Give this one a try and let us know how you get on!
Oh, and by the way – if you hate waste like we do, you’ll be wondering what to do with your leftover mix that you soaked your toasts in. Well, pour it all into the pan after you have finished cooking and get it nice and hot. It won’t fry into a solid shape, but with a bit of thickening up, you’ll have something fairly close to a porridge.
- 2 pears
- 50 ml maple syrup
- 4 slices thick white bread
- 1 banana peeled
- 1 tsp vanilla flavouring
- 400 ml carton coconut milk
- 1 tbsp cornflour
- 1/4 tsp cinnamon
- 1 pinch nutmeg
- 1 tbsp agave nectar/syrup
- 2 tbsp rapeseed oil
- 1 tbsp margarine/butter/etc
Peel, core, and cut the pears into slices lengthways.
Place the slices into a frying pan with the maple syrup and cook over a medium heat for around five minutes. Then flip them over to cook for five minutes on the other side.
Meanwhile, mash up the banana in a large dish or bowl with shallow sides. Whisk it together with the coconut milk, vanilla, cornflour, agave, and spices until reasonably smooth.
Place the pear slices onto your bread to make two sandwiches and place them in the bottom of your dish, submerged in the banana mixture if possible.
After five minutes, turn the sandwiches over, then leave them for another five minutes so they can absorb the mixture. Be careful - they will start to become soft and crumbly, especially if your bread is fresh!
Heat the oil and butter/margarine in a frying pan over a medium heat and then add your sandwiches. Press them down with the back of your spatula to help them cook evenly (and quicker). Fry for five minutes on each side, until golden brown and a little crispy.
Serve with a splash of maple syrup, ice cream, whipped cream, fresh berries, or whatever else takes your fancy.