Cinnamon French Toast with Vincotto Caramelised Pear
Preparation Time: N/A
Cooking Time: N/A
- 3 eggs, lightly beaten
- 1⁄3 cup cream
- 1⁄3 cup milk
- 1⁄4 teaspoon ground cinnamon
- 1 tablespoon caster sugar
- 50 g butter
- 8 x 2 cm slices of a quality baguette
Vincotto Caramelised Pears
- 5 firm Beurré Bosc pears
- 30 g butter
- 1 tablespoon brown sugar
- 2 tablespoons Vincotto
Beat the eggs, cream, milk, cinnamon and sugar together.
Melt a little butter in a large frypan.
Dip the bread slices into the egg mixture, draining excess liquid away.
Cook the bread slices until golden on both sides.
Serve with slices of vincotto caramelised pears, syrup and a dollop of yoghurt or cream.
To make the Vincotto Caramelised Pears
Cut the pears into half, remove core and then slice each half into 6 wedges.
In a large fry pan, melt the butter and add the pear wedges and sugar, cook stirring occasionally until the pears are coloured and caramelised.
Add the vincotto to the pan and continue to reduce for 2 minutes.