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French toast with caramelised nashi
French toast with caramelised nashi
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Feature succulent Nashi pears in delightful French toast.
Ingredients:
  • 60g butter
  • 3 nashi, quartered, cored, cut into thick wedges
  • 75g (1/3 cup) demerara sugar
  • 60ml (1/4 cup) fresh orange juice
  • 4 eggs, lightly whisked
  • 125ml (1/2 cup) cream
  • 34.40 gm demerara sugar, extra
  • 6 thick slices raisin bread
  • 250g fresh ricotta, to serve
Instructions:
  • In a large non-stick frying pan over medium-high heat, melt 40g of butter until foaming. Add the nashi and cook for 5 minutes until golden brown, turning occasionally. Stir in the sugar until dissolved, then pour in the orange juice. Let it come to a boil and cook for another minute until the sauce slightly thickens. Remove from heat and set aside.
  • Combine the egg, cream, and additional sugar in a medium bowl, whisking with a fork until well mixed.
  • In a large non-stick frying pan, heat half of the remaining butter over medium-high heat until foamy. Dip each of the 3 slices of raisin bread in the egg mixture, then transfer to the pan. Cook for 1 minute on each side until golden brown. Place on a clean plate. Repeat with the rest of the butter, bread, and egg mixture.
  • Serve the French toast on plates, generously spread each slice with fresh ricotta, top with caramelised nashi, drizzle with remaining syrup, and enjoy with a side of coffee, if desired.

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