8 thick slices of white wood-fired bread (better to be 2 to 3 days old)
Juice of half a lemon
4 tablespoons of good quality maple syrup (or Bitton Orange Jelly)
Method
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
Add the lemon juice at the last minute and remove from the heat. Set aside and allow to cool
Place the eggs, cream and vanilla seeds into a flat bowl and whisk. Set aside until required
In a separate bowl, combine the caster sugar and cinnamon together. Set aside until required
Place a non-stick frying pan over medium heat and add a tablespoon of clarified butter
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
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
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
