Breakfast recipe
Golden plant-based French toast with soft cinnamon pears, lemon, maple, and pumpkin seed crunch.
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Ingredients
wide frying pan, shallow dish, whisk, knife, chopping board
Method
Quarter and core the pears, then cut them into 1cm slices. Zest and juice the lemon.
Put the pears in a wide frying pan with 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, the lemon juice, and 3 tablespoons water. Cook over a medium heat for 8 to 10 minutes, turning twice, until glossy and tender but still holding their shape. Transfer to a bowl.
Whisk the oat milk, cornflour, vanilla extract, remaining 1 teaspoon ground cinnamon, lemon zest, and 0.25 teaspoon salt in a shallow dish until smooth with no flour lumps.
Wipe out the frying pan and heat 1 tablespoon vegetable oil over a medium heat. Dip four bread slices in the coating for 10 seconds on each side, then fry for 3 to 4 minutes per side until crisp and golden. Repeat with the remaining oil and bread, whisking the coating again between batches.
Divide the French toast between plates, spoon over the warm pears and their syrup, then drizzle with the remaining 2 tablespoons maple syrup and scatter over the pumpkin seeds.
