Brioche French Toast & Caramelised Pears
with Whipped Cream & Cherry Sauce | Serves 2
Skip the café queue and add some sweetness to brunch time with our brioche French toast. Stack it high with caramelised pear and cherry sauce, then top with whipped cream and pistachios for a decadent dish worth savouring.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
4
pear
1 bottle
cream
(Contains Milk; )
1 packet
Brioche Slices
(Contains Egg, Milk, Gluten, Soy; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
1 packet
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½
lemon
1 packet
Cherry Sauce
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
40 g
sugar (pantry staple)
40 g
butter
(Contains Milk; )
2 tbs
brown sugar
Nutrition Values
Utensils
Instructions
• Thinly slice pear. • Place half the cream in a large bowl and whisk with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. Set aside.
TIP: If you don't have electric beaters, use a metal whisk. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.
• In a shallow bowl, add the egg and the remaining cream and lightly whisk to combine. • Add brioche slices to the egg mixture, turning gently to coat. Set aside to soak for 10 minutes.
• While the brioche is soaking, roughly chop pistachios. Zest lemon to get a pinch, then cut into wedges. • Heat a large frying pan over medium-high heat. Toast pistachios, tossing, until golden, 3-4 minutes. Transfer to a bowl. • In a second shallow bowl, combine lemon zest and the white sugar.
• Return frying pan to medium-high heat with a drizzle of olive oil and the butter. • Cook pear, stirring, until softened, 3-5 minutes. • Reduce heat to medium, then add the brown sugar and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium heat with a drizzle of olive oil. When oil is hot, gently remove brioche from egg mixture and cook in batches, until lightly browned and set, 2-4 minutes each side. • Transfer cooked brioche to lemon sugar and turn to lightly coat.
TIP: Fry the brioche in butter for extra flavour!
• Divide brioche French toast between plates. • Top with caramelised pear, whipped cream and cherry sauce. Sprinkle with toasted pistachios. • Serve with any remaining lemon wedges. Enjoy!