Serves 4
60 min
French Toast with Pear Chutney and Mascarpone
Recipe GLPRf892871aa5be1c
Golden-brown French toast paired with a silky pear and onion chutney infused with warm spices, topped with creamy mascarpone cheese and toasted pecans. This elegant brunch dish combines sweet and savory flavors for a memorable breakfast experience.
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Ingredients
2 tablespoons butter
½ yellow onion, finely chopped (about ½ cup)
4 pears, peeled and finely chopped (about 4-5 cups)
½ cup white wine vinegar or other sweet vinegar
2 tablespoons honey
3 cinnamon sticks
2 bay leaves
pinch pinch of salt
2 egg yolks
½ cup half and half cream
½ cup milk (such as almond milk)
2 teaspoons vanilla extract
1 tablespoon whole wheat flour
6 slices bakery-style wheat bread
½ cup mascarpone cheese
chopped pecan pieces for topping
Directions
Melt the butter in a small saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until softened.
Stir in the chopped pears, white wine vinegar, honey, cinnamon sticks, bay leaves, and salt. Bring the mixture to a gentle boil, then reduce the heat to low.
Simmer the chutney for 30-45 minutes, stirring occasionally, until the pears are very soft and the mixture thickens to a sauce-like consistency resembling applesauce. Remove the cinnamon sticks and bay leaves. If making ahead, cool and refrigerate; reheat gently before serving.
Heat a nonstick skillet or griddle over medium-high heat.
Cut each slice of bread in half to create 12 pieces total.
In a shallow bowl, whisk together the egg yolks, half and half, milk, vanilla extract, and whole wheat flour until smooth.
Working in batches, dip each bread piece into the egg mixture, ensuring both sides are well coated but not saturated. Place on the hot skillet and cook for 2-3 minutes per side until golden brown and crispy.
Divide the cooked French toast among four plates. Spread a thin layer of mascarpone across the toast, top with a generous spoonful of warm pear chutney, and sprinkle with chopped pecans. Add additional small dollops of mascarpone on top to melt slightly from the warm chutney.
