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
Nutritional Information
PER SERVING
- Calories 160
- Fat 5 g
- Carbohydrates 21 g
- Fibre 2 g
- Protein 7 g
- Sodium 340 mg
Ingredients
- Half
- baguette
- 3
- Naturegg Nestlaid
- 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
- Fresh chives
Directions
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.
Tips
Recipe courtesy of Egg Farmers of Ontario
Tips: Whipping
For extra fluffy pancakes, separate eggs and beat whites until they form soft peaks in a separate bowl. Fold whites into the batter and prepare as usual.