French Toast with Brioche, Vanilla Cream Cheese, and Caramelized Pears - photo 1
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French Toast with Brioche, Vanilla Cream Cheese, and Caramelized Pears

Breakfasts Desserts Dishes for Special Occasions 40 min Medium 6 wyświetleń ~44.42 PLN - (0)
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Description

Here’s a recipe that will change your perception of classic French toast. Instead of regular bread, we use fluffy, buttery challah, which, after soaking in a fragrant egg mixture with a hint of cinnamon and vanilla, becomes incredibly soft on the inside and crispy on the outside. But this is just the beginning of the culinary journey. The dish is crowned with velvety mascarpone cheese, balanced by the sweetness and depth of real vanilla, and the jewel in the crown – pieces of pears caramelized in butter with brown sugar, which add fruity sweetness and a hint of spice. The whole creates a perfect composition for a lazy weekend breakfast, an elegant brunch, or a special dessert. This dish indulges the senses, combining the simplicity of home cooking with sophistication worthy of the best cafés. It is a tribute to tradition in a modern, rich edition.

Ingredients (13)

Servings:
4
  • Challah 1 szt.
  • Chicken eggs (size L) 4 szt.
  • Milk 3.2% 200 ml
  • Pears (e.g. conference) 2 szt.
  • Serek mascarpone 200 g
  • Masło 82% 70 g
  • Light brown sugar 45 g
  • Vanilla extract 5 g
  • Powdered sugar 10 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Shelled, unsalted pistachios 30 g
  • Maple syrup 60 ml
💰 Szacowany koszt dania: ~44.42 PLN (11.10 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vanilla Cheese

1

Start by preparing the cheese so the flavors have time to meld. In a small bowl, place the mascarpone cheese (it should be chilled, straight from the fridge), add the powdered sugar and half of the vanilla extract (about 2.5g, which is half a teaspoon). Using a small whisk or fork, gently mix the ingredients, making movements from the bottom to the top, just until they combine into a smooth, uniform mixture. Set the prepared cheese back in the fridge.

Ingredients: Serek mascarpone, Powdered sugar, Vanilla extract
Do not mix the cheese too long or too vigorously, especially with a mixer, as the mascarpone can curdle and become runny. A few seconds of gentle mixing is enough. Use a bowl with a capacity of about 300-400 ml.

Caramelized Pears

2

Prepare the pears. Wash them thoroughly under running water and dry with a paper towel. Peel them using a vegetable peeler. Then, cut each pear into quarters, and remove the core from each quarter using a small, sharp knife. Slice the quarters into pieces about 0.5 cm thick.

Ingredients: Pears (e.g. conference)
Use a stable cutting board to avoid the knife slipping. Place the chopped pears in a bowl; you can drizzle them with a bit of lemon juice to prevent browning if you won't be frying them right away.
3

In a large skillet (preferably 26-28 cm in diameter) over medium heat, melt about 20g of butter (one heaping tablespoon). Wait until the butter stops sizzling and starts to smell nutty, but be careful not to burn it. Place the prepared slices of pear in the melted butter, spreading them evenly across the entire surface of the skillet.

Ingredients: Masło 82%
The best choice is a pan with a thick bottom that distributes heat evenly. This way, you will avoid burning the fruits in one spot while they are still raw in another.
4

Sauté the pears for about 3-4 minutes, stirring occasionally with a wooden or silicone spatula, until they soften slightly and begin to golden at the edges. Then sprinkle them evenly with brown sugar and cinnamon. Gently mix to coat all the fruit with sugar. Continue to sauté for another 4-5 minutes, until the sugar completely dissolves and turns into a thick, bubbling syrup that envelops the pears. Remove the finished pears from the heat and transfer them to a bowl to stop the cooking process.

Ingredients: Pears (e.g. conference), Light brown sugar, Ground cinnamon
Be careful with the hot caramel – it has a very high temperature! Do not touch it with your fingers. The pears are ready when they are soft (but not falling apart) and covered with a shiny sauce.

Egg Mixture

5

In a wide, flat dish (e.g. a deep plate or a baking dish), place the eggs. Whisk them vigorously with a whisk. Then add the milk, the remaining vanilla extract, a pinch of salt, and the second half of the cinnamon. Mix everything together for about a minute until the ingredients are perfectly combined and the mixture is smooth and slightly frothy. There should be no visible separated strands of egg white.

Ingredients: Chicken eggs (size L), Milk 3.2%, Vanilla extract, Ground cinnamon, Salt
Using a wide dish is key – it will make it easier to soak the whole slices of challah evenly without breaking them. Thoroughly mixing the batter ensures that each toast will have the same delicious flavor.

Frying Toasts

6

Cut the challah into thick slices, about 2-2.5 cm thick. Thicker slices will absorb the mixture better and remain fluffy inside. In the same pan where the pears were sautéed (you don't need to wash it), heat about 25g of butter (half of the remaining amount) over medium heat.

Ingredients: Challah, Masło 82%
Do not slice the challah too thin, as thin slices may become soggy and fall apart during frying. The leftover caramel in the pan will add extra flavor to the toasts.
7

Take one slice of challah and dip it in the egg mixture. Leave it for about 15-20 seconds on each side. The bread should soak well, but not so much that it falls apart. Gently lift the slice, allowing the excess mixture to drip back into the bowl, and then carefully place it on the heated pan with butter.

The key is to find the perfect soaking time. Too short will leave the center dry, too long will make the toast 'scrambled' and heavy. You should feel that the slice has become heavier and moist.
8

Fry the toast in batches, 2-3 slices at a time, to avoid lowering the temperature of the pan too much. Fry each slice for about 2-3 minutes on each side, until it achieves a deep golden-brown color and a crispy crust. Transfer the finished toast to a plate lined with paper towels to absorb the excess fat. Before frying the next batch, add the remaining butter to the pan.

Ingredients: Masło 82%
Adjust the burner power. If the toast is browning too quickly while the center is still raw, lower the heat. Use a wide spatula to flip the toast to avoid damaging it.

Serving

9

On each plate, place two warm French toasts, one on top of the other or next to each other. On top of each stack, add a generous spoonful of chilled vanilla cream cheese. Then, on the cream cheese and around the toasts, arrange a portion of warm, caramelized pears along with the caramel sauce from the pan.

Ingredients: Serek mascarpone, Pears (e.g. conference)
Serve the dish immediately after preparation, while the toast is warm and crispy, and the cheese is pleasantly cool. The contrast in temperature is part of the flavor experience.
10

If you are using optional ingredients, this is the moment to add them. Sprinkle everything with coarsely chopped pistachios for color and crunch. Finally, drizzle everything with a thin stream of maple syrup for extra sweetness and shine. Serve immediately.

Ingredients: Shelled, unsalted pistachios, Maple syrup
You can lightly toast the pistachios in a dry pan for a minute to release their aroma before chopping. It's a small detail that makes a big difference.

Fun Fact

💡

Contrary to its name, 'French toast' does not actually originate from France. Its roots trace back to the times of the Roman Empire, where in Apicius's cookbook there is a recipe for 'Pan Dulcis' – bread soaked in milk (but without eggs) and fried. The name 'French toast' first appeared in 17th-century England.

Best for

Weekendowe śniadanie Elegancki brunch Słodka kolacja Dzień Dziecka

Tips

🍽️ Serving

Serve on lightly warmed plates to keep the toast warm longer. Freshly brewed coffee, cappuccino, or a glass of freshly squeezed orange juice pairs perfectly, balancing the sweetness of the dish with its acidity.

🥡 Storage

French toast tastes best when fresh. However, if you have any leftovers, you can store them in the fridge in an airtight container for up to 2 days. It's best to reheat them in a dry skillet, in a toaster, or for a few minutes in an oven preheated to 180°C to regain their crispiness. Avoid reheating in the microwave, as they will become rubbery.

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