Featured Recipe
Apple Cinnamon French Toast
By Kate
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Sautéed tart pears with maple syrup. Nutmeg scented egg custard bath for thick slices of rustic bread. Pan-fried to a golden crust on both sides then held warm in a low oven. Finished topped with warm pear compote, crushed pecans, powdered sugar, and a dollop of crème fraîche. Apple cider vinegar swaps lemon juice here. Cream replaces half the milk for richness. Cinnamon stick traded for star anise, adds warmth with a subtle licorice hint. Timing varies slightly; watch for softening but not mushy fruit and golden, not burnt, bread crust.
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Prep:
20 min
Cook:
30 min
Total:
50 min
Serves:
4 servings
breakfast
comfort food
fall recipes
Introduction
Pears replace apples here, with a sharper acidic note replacing lemon juice – apple cider vinegar does the trick without overwhelming. The aroma of star anise simmers through the compote instead of cinnamon’s familiar punch, giving that subtle lift you’d miss until it’s gone. Crème fraîche swaps whipped cream — tangy richness folds through the sweetness, a wake-up call for your palate. Rustic bread thick cut, heavy enough to soak up the custard yet hold shape, delivers a sturdy canvas. You want that crackle when you bite, golden browning but no burnt edges. The nutmeg and cinnamon combo in the custard pumps depth — not just sweet spice, but a warm, nutty echo. Pears need care – too soft and compote turns mushy; watch for that translucent sheen on edges. The trick: low and slow stove simmer acids, soda, sugar turning into a cozy autumn flavor party in the pan.
Ingredients
About the ingredients
Swapping pears for apples adds acidity but watch texture changes; pears break down faster but keep shape with gentler simmer. Brown sugar keeps sweetness mellow, replacing white sugar for subtle molasses notes. Apple cider vinegar instead of lemon juice sharpens without sour punch. Vanilla extract for sweetness balance complements star anise, but star anise can overpower if overcooked – remove once compote is tender, or serve on side for flavor control. Half-and-half cream mixed into the egg custard deepens richness; whole milk alone feels thin. Nutmeg amplifies cinnamon, better in combo. Rustic sourdough or French bread thick cut absorbs custard better than sandwich bread, maintaining bite. Butter on griddle adds better crust than spray but needs close watching to avoid burning. Pecans toasted till fragrant and golden bring textural contrast—nuts can be swapped for walnuts, almonds, or pumpkin seeds if preferred.
Method
Pear Compote
- Place chopped pears, brown sugar, water, apple cider vinegar, vanilla, and star anise in a large heavy-bottomed saucepan.
- Set over medium heat. Stir gently with a wooden spoon. Sugar dissolves, pears start to soften with a slight resistance still present after about 15-20 minutes.
- Watch for pear edges turning translucent but not falling apart; star anise imparts aroma but don't overcook or flavor turns bitter.
- Keep warm off heat once pears hold shape but yield to a gentle poke.
- Turn oven on to 200°F to keep slices warm.
- Beat eggs with half-and-half, nutmeg, and cinnamon in a shallow dish wide enough to dunk bread easily.
- Heat griddle or heavy skillet just under 350°F; test by flick of water to sizzle softly but not spit aggressively.
- Use butter or light spray as fat to prevent sticking and encourage eye-catching browning.
- Dip bread slices quickly in egg bath; don't soak. Texture suffers if soggy.
- Lay on hot pan. Cook undisturbed 3-5 minutes until golden and crisp underneath — listen for a faint crackle.
- Flip carefully using spatula; crust forms gradually, tease edge to check color.
- Move cooked slices to oven tray. Hold loosely covered to avoid condensation sogging crust.
- Repeat until bread and egg mixture are done.
- Stack slices on plates or trays.
- Spoon warm pear compote over top, let juice drizzle down sides.
- Dust with powdered sugar. Add chopped pecans for crunch and a cool creamy dollop on side.
- Pecans toast extra flavor, pairs great with pear sweetness and aromatic spices.
- Serve immediately or within 10 minutes of plating — preserves crust texture.
- If pear compote thickens too much from standing, stir in splash of water or warm juice to loosen.
French Toast
Assemble
Technique Tips
Pear compote requires constant attention; stirring gently – avoid mashing pears to keep pleasant texture contrast. Sugar dissolves into liquid, watch for bubbles bubbling just enough to simmer. Pear translucence signals doneness better than clock. Remove star anise before finishing to prevent bitterness. French toast benefits from a hot but controlled griddle. Test heat with water flick—should sizzle softly, not explode or evaporate instantly. Quick egg bath dip avoids soggy bread; bread soaked too long weeps and fries greasy. Crust browning changes rapidly; watch edges for when to flip. Holding in the oven at low temp prevents soggy finish and keeps bread warm for plating. Assemble right before serving to preserve texture contrast between tart pear, crunchy nuts, and custardy bread. If compote thickens or dries, a splash of warm water or juice helps loosen without losing flavor balance.
Chef's Notes
- 💡 Keep an eye on pear compote consistency. Stir gently but don’t mash them—texture matters. Brown sugar offers a mellow sweetness. If it bubbles too much, lower heat.
- 💡 Egg mixture; fresh eggs work best, thick custard is key. Dip bread quickly—avoid sogginess. Cooking too long leads to a greasy crust.
- 💡 Oven temp holds bread warmth, but don’t overdo it—200°F is enough. Cover loosely to prevent condensation. Fresh bread gives better results, but stale works if necessary.
- 💡 Nutmeg and cinnamon; use fresh ground for a punch. If you’re out of half-and-half, mix milk with some cream. Watching for browned edges ensures crust is right.
- 💡 For compote, if pears turn mushy, stop simmering sooner next time. Slicing thick, rustic bread helps maintain structure through soaking.
Kitchen Wisdom
Can I use apples instead of pears?
Yes, but apples can break down quicker. Choose firm varieties. Adjust simmer time for doneness.
What's the best way to store leftovers?
Refrigerate tightly wrapped. Reheat in the oven for crust. Microwaving? Watch for sogginess.
How to tell if the bread is cooked right?
Listen for that crackle while cooking. Underneath, golden crust should form—not burnt, just right.
Can I skip the crème fraîche?
Absolutely. Whipped cream is a good swap. Greek yogurt for tang. Adjust sweetness for balance.
