- 2 Beurre Bosc pears halved and finely sliced
- 1 teaspoon butter
- 1 tablespoon soft brown sugar
- 4 free-range eggs
- 100ml cream
- 1 vanilla pod, scraped and seeds set aside
- Caster sugar and cinnamon, for dusting
- 8 tablespoons clarified butter
- 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)
| - 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
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