French toast met peer en kaneelsuiker

Ingredients

• 4 thick slicesbrioche (or sturdy white bread)
• 2ripe pears
• 3eggs
• 100 mlwhole milk
• 1 tspvanilla extract
• 1 tbsp granulated sugar mixed with 1 tsp cinnamoncinnamon sugar
• Juice of halfa lemon
• A pinchsalt
• 30 gbutter (for frying)
• 4 tbspcrème fraîche (for serving)

Instructions

1. 1

   Slice the pears

   Cut the pears into thin slices and drizzle them with the lemon juice to help prevent browning.

2. 2

   Beat the eggs

   In a wide bowl, beat the eggs with the milk, vanilla extract and a pinch of salt until well combined.

3. 3

   Soak the brioche

   Dip each brioche slice into the egg mixture, letting it soak for 20 to 30 seconds on each side.

4. 4

   Fry the toast

   Melt a knob of butter in a frying pan over medium heat. Fry the slices for 2 to 3 minutes per side, until golden brown, working in batches and adding more butter if the pan becomes dry.

5. 5

   Caramelise the pears

   Fry the pear slices in the same pan over high heat for about 2 minutes, until lightly caramelised. Sprinkle the cinnamon sugar over them halfway through.

6. 6

   Serve immediately

   Plate the French toast and arrange the pear slices on top. Add a spoonful of crème fraîche, and, if you like, an extra sprinkle of cinnamon sugar.

What is French toast with pear?

French toast is often associated with pain perdu, a French way of making a dish from bread soaked in an egg mixture and cooked in a pan. This version uses brioche, whose rich, soft crumb makes a tender centre beneath a golden exterior.

Warm pear and cinnamon sugar bring sweetness and gentle spice, while crème fraîche adds a cool, tangy finish. It works as a relaxed breakfast, brunch or dessert-style treat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 745 calories, 20g protein, 85g carbs, 38g fat.

The brioche, sugar and pears provide most of the carbohydrates, while eggs and crème fraîche contribute protein and butter, brioche and crème fraîche supply much of the fat. Serve with extra fresh fruit alongside if you want a more balanced plate.

Choosing the bread

Brioche: its buttery, slightly sweet crumb suits the cinnamon and pear, but it is delicate, so handle soaked slices gently.

Sturdy white bread: this is a useful alternative if you want slices that hold their shape well. Slightly stale bread also tends to absorb the egg mixture without becoming as fragile.

Getting the soak right

Short soak: give each slice 20 to 30 seconds on each side, as directed. This lets the mixture penetrate while helping the brioche stay intact when you lift it into the pan.

Wide bowl: a broad, shallow bowl makes it easier to coat the slices evenly. Let excess mixture drip back into the bowl before frying.

Frying to a golden finish

Medium heat: cook the bread for 2 to 3 minutes per side, looking for a well-browned surface and a set centre. If the pan is too hot, the outside may darken before the middle has cooked through.

Work in batches: leave enough room to turn each slice without crushing it. Add butter if the pan looks dry, as the recipe directs.

Cooking the pears

High heat: fry the pear slices in the same pan for about 2 minutes so they soften and colour lightly. Keep them in a single layer where possible for more even cooking.

Cinnamon sugar: add it halfway through frying, as specified, so it coats the warm fruit. Watch the pan closely because sugar can catch if left over high heat.

Serving and timing

Serve straight away: French toast is at its best while the edges are freshly fried and the topping is warm. Finish each portion with crème fraîche for contrast.

Prepare the pears and egg mixture before heating the pan, then soak and fry the brioche. The method does not give a total cooking time, so use the browning and texture cues rather than relying on a fixed schedule.

Recipe notes & tips

• Use a wide bowl so each brioche slice can lie flat in the egg mixture.
• Turn the soaked slices carefully; brioche can tear when very soft.
• Keep cooked toast warm while you fry the remaining slices.
• Cut the pears evenly so they soften at a similar pace.
• Serve the toast as soon as the pears and final batch are ready.

Variations

• Use white bread: Swap in sturdy white bread if you do not have brioche.
• Add extra spice: Mix a little more cinnamon into the sugar for a stronger cinnamon flavour.
• Try another fruit: Use thinly sliced apple in place of pear and cook until tender.
• Change the topping: Serve with plain yoghurt instead of crème fraîche.
• Make it citrusy: Add a little finely grated lemon zest to the egg mixture.

Common mistakes to avoid

• Over-soaking the brioche: Stick to 20 to 30 seconds per side so the slices are easier to lift and turn.
• Crowding the pan: Fry in batches so the slices brown evenly and are easier to handle.
• Using excessive heat for the toast: Keep the pan at medium so the centres can cook before the outsides get too dark.
• Leaving the pears unattended: Watch them closely over high heat and take them off once lightly caramelised.
• Adding cinnamon sugar too early: Sprinkle it over the pears halfway through frying, as directed, to reduce the chance of it catching.

How to store

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the toast and pears in a frying pan over low to medium heat until warmed through, and add the crème fraîche just before serving.

Frequently asked questions