French Toast with Caramelised Beurre Bosc Pears and Maple Syrup
Prep:  Approx 15 minutes
Cook:  15 minutes
Serves:  4
Average: 3.7 (3 votes)
Difficulty:
Cuisine:
Saved:
French
32
Recipe by: Australian Pears
This french toast with caramelised pears and maple syrup recipe is a great brunch snack. Deliciously sweet and savoury with flavours of cinnamon and vanilla, this is a must try dish.
Credit: David Bitton
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French Toast with Caramelised Beurre Bosc Pears and Maple Syrup
Ingredients:
Method:
  1. For the Beurre Bosc pears, place a large non-stick frying pan over a medium high heat and add a teaspoon of butter. When the butter has melted, add the Beurre Bosc pear slices and sugar and cook, turning gently for 6 to 8 minutes or until just golden
  2. Add the lemon juice at the last minute and remove from the heat. Set aside and allow to cool
  3. Place the eggs, cream and vanilla seeds into a flat bowl and whisk. Set aside until required
  4. In a separate bowl, combine the caster sugar and cinnamon together. Set aside until required
  5. Place a non-stick frying pan over medium heat and add a tablespoon of clarified butter
  6. Dip a slice of wood-fired bread into the egg mixture and let it soak for a minute or two. Make sure it doesn't get too soggy and fall apart. Sprinkle on both sides with cinnamon sugar
  7. Place the bread into the heated pan and fry on both sides until golden brown. Remove and set aside in a warm place. Repeat with the rest of the bread, egg mixture and clarified butter
  8. To serve, place 2 slices of French toast onto each plate. Top with the Beurre Bosc pear slices and drizzle with maple syrup or Bitton Orange jelly
Recipe by David Bitton
David Bitton, renown Australian/French chef and author

David Bitton was born in Paris in 1968 and began his apprenticeship in La Colombes, Paris, in 1984 at the age of fifteen. His love of old and established fine dining rooms took him to The Grande Dining Room at the elegant Windsor Hotel in Melbourne. In 1994, David was chef de partie at The Sheraton on the Park in Sydney, quickly becoming head chef at the famous Gekko Restaurant in 1996.

In 2000 David and his wive's dream of owning their own café became a reality when they opened Bitton in Alexandria. To supplement the food at the café, the now famous Strawberry and Vanilla Jam was created and the journey of their amazing success story began. 

In 2010 David celebrated ten years in business with the launch of his first book, Bitton, A French-inspired café cookbook. The book has been an outstanding success in its quest to bring real food from the iconic café and David’s background into people’s kitchens and he has sold an unprecedented 60,000 copies.

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