Brioche Toast with Caramelised Pears and Ginger Syrup

Indulgent French toast topped with caramelised pears, ginger syrup, and crunchy pecans for a decadent vegetarian breakfast or brunch.

Vegetarian Breakfast Sweet Brioche Brunch

Estimated Nutrition

Calories

786.3

kcal / serving

3145.2 kcal total

Carbs

101.4g

per serving

405.6 g total

Fat

38.6g

per serving

154.2 g total

Protein

10.7g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Maple Syrup

115

Demerara Sugar

100g for pecans, 1 tbsp for pears

tbsp

Icing Sugar

for dusting

CondimentsSauces

100

Ginger Syrup

reserved from stem ginger

Dairy

piece

Egg

large, free-range

Unsalted Butter

tbsp

Crème Fraîche

Fruits

piece

Conference Pear

peeled, cored and cut into thick slices

piece

Lemon

unwaxed, zest and juice

GrainsCereals

slices

Brioche

NutsSeeds

0.5

piece

Vanilla Pod

seeds scraped out

pinch

Salt

Pecan Nut

Vegetables

Stem Ginger

in syrup, finely chopped

Method

Whisk eggs, maple syrup, vanilla seeds, and salt in a large bowl.

Serve toast topped with pears, crème fraîche, lemon, pecans, and icing sugar.

Sauté pear slices with 10g butter and 15g sugar, then stir in ginger and syrup to reduce.

Melt 50g butter in a frying pan and cook egg-dipped brioche for 3 minutes per side.

Heat 100g sugar until it turns deep caramel, stir in pecans, and cool on a lined tray.