Brioche French toast with caramelised pears recipe
 Brioche is the perfect bread for French toast. Top with caramelised pears and ginger syrup for an indulgent breakfast that is surprisingly easy to make. 4 large free-range eggs4 tbsp maple syrup ½ vanilla pod, cut in half lengthways and seeds scraped outpinch of salt 100g/3½oz demerara sugar, plus 1 tbsp for the caramelised pears50g/1¾oz pecan nuts60g/2¼oz unsalted butter4 slices brioche3 conference pears, peeled, cored and cut into thick slices75g/2½oz stem ginger in syrup, finely chopped100ml/3½fl oz syrup, reserved from the stem ginger4 tbsp crème fraîche1 unwaxed lemon, zest and a little juiceicing sugar, for dusting 4 large free-range eggs 4 tbsp maple syrup ½ vanilla pod, cut in half lengthways and seeds scraped out pinch of salt 100g/3½oz demerara sugar, plus 1 tbsp for the caramelised pears 50g/1¾oz pecan nuts 60g/2¼oz unsalted butter 4 slices brioche 3 conference pears, peeled, cored and cut into thick slices 75g/2½oz stem ginger in syrup, finely chopped 100ml/3½fl oz syrup, reserved from the stem ginger 4 tbsp crème fraîche 1 unwaxed lemon, zest and a little juice icing sugar, for dusting Method Whisk the eggs, maple syrup, vanilla seeds and a pinch of salt together in a large bowl. For the caramelised pecans, heat the sugar in a small pan until it turns a deep caramel colour (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Add the nuts and stir well to coat. Pour the mixture onto a baking tray lined with non-stick baking paper. Leave to cool and harden for a few minutes, then chop into pieces.Melt 50g/1¾oz butter in a large non-stick frying pan. Dip the brioche slices into the egg mixture then pan fry in the butter for 2-3 minutes on each side, or until golden brown.Heat the remaining butter in a non-stick pan and add the sliced pear, reserving four slices for a garnish. Add a tablespoon of sugar to the pan and cook for 2-3 minutes. Then add the chopped ginger and syrup. Cook for a further 1-2 minutes until the liquid has reduced and the pears have caramelised.Arrange the toasted brioche on four plates, top with the caramelised pears and fresh pear slices, crème fraiche and a squeeze of lemon and zest. Scatter with chopped pecans and dust with icing sugar. Whisk the eggs, maple syrup, vanilla seeds and a pinch of salt together in a large bowl. Whisk the eggs, maple syrup, vanilla seeds and a pinch of salt together in a large bowl. For the caramelised pecans, heat the sugar in a small pan until it turns a deep caramel colour (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Add the nuts and stir well to coat. Pour the mixture onto a baking tray lined with non-stick baking paper. Leave to cool and harden for a few minutes, then chop into pieces. For the caramelised pecans, heat the sugar in a small pan until it turns a deep caramel colour (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Add the nuts and stir well to coat. Pour the mixture onto a baking tray lined with non-stick baking paper. Leave to cool and harden for a few minutes, then chop into pieces. Melt 50g/1¾oz butter in a large non-stick frying pan. Dip the brioche slices into the egg mixture then pan fry in the butter for 2-3 minutes on each side, or until golden brown. Melt 50g/1¾oz butter in a large non-stick frying pan. Dip the brioche slices into the egg mixture then pan fry in the butter for 2-3 minutes on each side, or until golden brown. Heat the remaining butter in a non-stick pan and add the sliced pear, reserving four slices for a garnish. Add a tablespoon of sugar to the pan and cook for 2-3 minutes. Then add the chopped ginger and syrup. Cook for a further 1-2 minutes until the liquid has reduced and the pears have caramelised. Heat the remaining butter in a non-stick pan and add the sliced pear, reserving four slices for a garnish. Add a tablespoon of sugar to the pan and cook for 2-3 minutes. Then add the chopped ginger and syrup. Cook for a further 1-2 minutes until the liquid has reduced and the pears have caramelised. Arrange the toasted brioche on four plates, top with the caramelised pears and fresh pear slices, crème fraiche and a squeeze of lemon and zest. Scatter with chopped pecans and dust with icing sugar. Arrange the toasted brioche on four plates, top with the caramelised pears and fresh pear slices, crème fraiche and a squeeze of lemon and zest. Scatter with chopped pecans and dust with icing sugar.