Overnight Pear & Pecan French Toast
This recipe was created and cooked by the incredible Nena Foster, check out her website
Stale bread has many uses, but this is probably one of the best. With just a bit of prep the night before you’ll have deliciously decadent breakfast the following morning with very little effort. Simply pop the this on to bake while you shower and get ready for the day and enjoy warming, autumnal scent wafting through the house. A perfect, cosy weekday or weekend breakfast made from something that you may have normally just thrown away!
Serves 4-6
375ml milk (plant or dairy)
4 eggs*
1tsp vanilla
1tsp cinnamon, plus extra for sprinkling
½ tsp ground cardamom (or 3 cardamom pods, seeds crushed), plus extra for sprinkling
2 tbsp coconut sugar/brown sugar, plus extra for sprinkling
40g ml butter, melted (plus extra for greasing)**
6 slices of stale bread (even the ends can be used)
3 pears, skin on and sliced
50g pecans, roughly chopped
1. Whisk together the milk, eggs, vanilla, spices, 1 tbsp sugar and the butter. Let this sit whilst you prepare the baking dish.
2. Grease a large rectangular baking dish (approx. 22 X 30 cm). Dust the bottom of the dish with a few pinches of sugar and spices.
3. Arrange the bread in the baking dish and pour the mixture over the bread. Cover the dish and pop this in the fridge to rest overnight.
4. In a separate bowl, add the sliced pears and the remaining tbsp of sugar, stir to coat. Cover the bowl and leave in the fridge overnight.
5. The next morning, preheat your oven to 180C(fan)/200C (non-fan)/gas mark 6.
6. Remove the baking dish and bowl of pears from the fridge. Stir and scatter over the sliced pears and chopped nuts and pour any liquid from the bowl of pears over the toast.
7. Bake for 35-40 minutes until the bread is golden and the pears are soft and light brown.
8. Serve with yogurt, more fresh blueberries and/or maple syrup if you wish. Reheat any leftovers in the baking dish, covered with a lid or tin foil until heated through.
*Replace 2 of the eggs with flax eggs (2 tbsp milled flaxseeds +5 tbsp water or plant milk) and 2 tsp powdered vegan egg replacement (plus water or milk as per the packet instructions)
**Replace the butter with olive oil 2tbsp (20 ml) olive oil.
Allergy info: eggs & dairy, if using
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