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French Toast Bake

Ingredients

Compote

  • 2 pears peeled & diced 2cm
  • 400 g drained tinned Black Doris plums pip removed & roughly chopped
  • 1 Tbsp caster sugar
  • ½ cup water

Crumb

  • 50 g butter melted
  • 1 Tbsp caster sugar
  • ¼ tsp cinnamon
  • 30 g hazelnuts roughly chopped
  • 35 g jumbo rolled oats
  • 35 g cornflakes

French Toast

  • 400 g brioche loaf sliced 1cm
  • 3 eggs
  • 300 ml cream
  • 2 Tbsp caster sugar
  • ¼ tsp cinnamon

Vanilla Yoghurt

  • 200 g Greek yoghurt
  • 1 tsp vanilla extract
  • ½ Tbsp honey

To Serve

  • 1 Tbsp icing sugar optional

Instructions

  • Preheat oven to 180°C (or 160°C fan bake).
  • Prep & cook compote
    Peel pears and dice 2cm. Drain plums, remove pip and roughly chop flesh. Add pears, plum, sugar and water to a large oven-proof fry-pan or skillet (see tip) and place on medium heat. Stir and bring to a simmer. Once simmering, cover with a lid and cook for 8-10 minutes, stirring occasionally, until pears are tender. Set aside.
  • Prep French toast
    Cut brioche into 1cm thick slices and cut the slices in half. Set aside. In a medium baking dish, whisk eggs, cream, sugar and cinnamon together.
  • Prep crumb
    Melt butter. Combine melted butter, sugar and cinnamon together in a medium bowl. Add hazelnuts, rolled oats and cornflakes, and toss to coat in butter mixture. Set aside
  • Assemble French toast
    Dip brioche slices into egg mixture, turning slices over in the mixture so they are well soaked. Lay slices of soaked brioche on top of compote in pan/skillet, slightly overlapping the slices, until the surface is covered. Sprinkle over hazelnut crumb mixture.
  • Bake French toast
    Bake on middle oven rack for about 30 minutes, until golden and French toast is cooked through.
  • Meanwhile, make vanilla yoghurt
    Combine all vanilla yoghurt ingredients together in a small bowl and set aside to serve.
  • Serve
    French toast bake with vanilla yoghurt. Dust with icing sugar, if desired.
Course: Breakfast