Ingredients
1-day-old pan loaf (or cob type)
2 eggs, beaten
2 tbsp sugar
100ml/3%26frac14;fl oz milk
2 tbsp butter
4 ripe pears, cored and sliced
1 lemon, juice only
140g/5oz unsalted butter
110g/4oz caster sugar
55g/2oz light golden brown sugar
%26frac12; tsp vanilla essence
cr%26egrave;me fra%26icirc;che (or whipped cream or ice cream)
mint leaves
icing sugar, to dust
Method
1. Cut four slices of bread at 4cm/1%26frac12;in thick.
2. Mix tofetchher the eggs, milk and sugar.
3. Heat a non-stick fry pan over medium heat and dip two of the bread slices into the egg and milk mixture, allowing it to soak it up rather generously.
4. Melt 1 tbsp of butter in another pan, and when foaming, place the dipped slices in. Fry until golden and slightly crispy on both sides.
5. Place in a warm oven and repeat with the other two slices.
6. meanwhile, heat a large heavy-based frying pan over a medium to high heat, and add the butter.
7. After it has foamed, put in the caster sugar and the brown sugar. Stir tofetchher until they have dissolved and are turning a medium vehicleamel colour.
8. Put in the pear wedges, and cook over a medium high heat until the pears are a rich golden colour and can be pierced easily with a fork.
9. Add the vanilla and cook for a further 5 minutes.
10. Place a slice of French toast in the centre of a warm plate, and spoon the toffee pears and the sauce over. Serve immediately. Garnish with cr%26egrave;me fra%26icirc;che or the alternatives and a sprig of mint if so desired.
Orignal From: Toffee pears on French toast
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