Autumn brings with it troves of glorious new produce, and its chillier mornings offer the perfect setting to enjoy them.
This indulgent French toast recipe is loaded with Autumnal fruits, with flavours of maple syrup and vanilla rising from them like a warm hug.
The surprising final touch, however, are the crisp yoghurt pieces. Capturing the uniquely sour flavour of yoghurt, these small, crunchy kernels are perfect in both savoury and sweet applications.
Combine white sugar, vanilla powder and two cups water in a saucepan. Bring to a simmer, then add peeled pears ensuring the stay covered. Simmer for 30 minutes (or until tender), then remove from heat.
Whisk eggs and milk together in a bowl. Lay brioche slices in a baking tray, then pour over egg mix. Leave brioche to sit for 3 minutes, then flip.
Melt butter in a non-stick frying pan. Sprinkle brioche with golden caster sugar and fry over a medium heat with the sugar side down. Before flipping, sprinkle sugar over second side.
Fry until golden brown on both sides.
Stack brioche onto plates and serve with poached pears, maple syrup, fruits, pepitas, micro herbs and freeze dried yoghurt.