“Eggy Toast” with Caramelized Pears

This was a weekend standard for breakfast growing up. Hard to believe, but I was well into my teens before I knew that eggy toast was really just French Toast with a funny name. This shocking revelation did not however, change how I referred to this dish when carrying on the same weekend ritual for my girls. Once you get the basic recipe down, go a little crazy with all of your favorite toppings.

There are a few helpful hints to share that will ensure you have a perfectly pillowy eggy toast of your own.

  1. Choose the right bread- Use a light but firm, bread. Brioche is my favorite

  2. Once you slice your bread, allow the slices to dry overnight on a cooling rack. This allows the bread to better absorb the custard

  3. Choose warm, cozy flavors for your custard

  4. Don’t soak the bread too long or it will fall apart in the pan

Ingredients

-1 loaf of unsliced French Brioche

-3 large pasture raised eggs

-3 large pasture raised egg yolks

-6 teaspoons caster sugar-this dissolves in the custard better than granulated sugar but with can be used

-Pinch of salt

-1/2 teaspoon ground cinnamon

-2 1/2 teaspoons vanilla extract

-1 cup whole cow’s or heavy cream

-6 tablespoons butter, plus more to serve with each portion

-1 cup of warmed maple syrup

-Powdered sugar

-3 Anjou pear

Optional Additions: Orange zest, 1 tablespoon Gran Marnier (for the grownup version)

 Method

  • Peel and cut the pear in rough chunks

  • Melt 3 tablespoons of butter in a sauté pan with 1 tablespoon of vanilla and add the cut pears. Cook slowing on low each until slightly browned and caramelized

    Meanwhile…

  • Slice a small sliver off each end of the bread then cut the loaf in half. Cut each half in half, then each piece in half to yield eight slices, about one inch thick.

  • Place a rack over a sheet tray and lay out the slices and let sit overnight uncovered to dry out the bread.

  • In a medium bowl, whisk the eggs and egg yolks and then add the sugar, salt, cinnamon, vanilla and milk.   

  • Place four slices of the dried brioche into the egg mixture and time 90 seconds. Flip and time 90 seconds more. Remove to a clean tray. Repeat for last four pieces of bread.

  • Heat one large or two medium griddle pans over medium heat and melt two tablespoons of butter per pan, or all four if using one large pan.

  • Once the butter is melted and slightly frothy, place all of the soaked bread onto the melted butter and cook on each side for about a minute and a half.

  •  Serve with the sauteed pears, a little butter, maple syrup and a sprinkle of powdered sugar-OR any other toppings that your heart desires!

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Classic Pasta Carbonara

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Madeleine’s Madeleine Cookies