Pear and Brie French Toast
A different way to serve up a bite size appetizer full of flavour and texture. Enjoy a rich double cream brie that matches up perfectly with the slight crispness of the baguette slices.
- Prep time: 10 min
- Makes: 12
- Cook time: 4 min
- Fat.5 g
- Carbohydrates.21 g
- Fibre.2 g
- Protein.7 g
- Sodium.340 mg
|3 tbsp / 45 ml||5% light cream|
|2 tbsp / 30 ml||chopped fresh chives|
|1/4 tsp / 1 ml||each salt and pepper|
|Pinch of||curry powder|
|2 tsp / 10 ml||butter|
|1 ripe but firm||Bartlett pear, cored and sliced|
|100 g||double cream brie|
Slice baguette on a diagonal into ½ inch (1 cm) thick slices to get 12 slices; set aside.
In shallow dish, whisk together eggs, cream, chives, salt, pepper and curry powder. Dip each slice into egg mixture, turning to coat well.
Melt butter in large non-stick skillet or griddle over medium-high heat and panfry baguette slices, in batches if necessary for about 4 minutes turning once or until golden. Repeat with remaining baguette slices.
Place baguette slices onto foil lined baking sheet and top with pear slices and brie. Place pan about 6 inches (15 cm) under broiler for about 3 minutes or until cheese is melted and bubbly. Garnish with chives to serve.
Recipe courtesy of Egg Farmers of Ontario
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