A deliciously sweet breakfast or brunch dish, this cinnamon French toast served with vincotto caramelised pears is a must try!


  • 3 eggs, lightly beaten

  • 1⁄3 cup cream

  • 1⁄3 cup milk

  • 1⁄4 teaspoon ground cinnamon

  • 1 tablespoon caster sugar

  • 50g butter

  • 8 x 2cm slices of a quality baguette

  • Vincotto Caramelised Pears

  • 5 firm Beurre Bosc pears

  • 30 g butter

  • 1 tablespoon brown sugar

  • 2 tablespoons Vincotto 


  • 1.

    Beat the eggs, cream, milk, cinnamon and sugar together. Melt a little butter in a large frypan.

  • 2.

    Dip the bread slices into the egg mixture, draining excess liquid away.

  • 3.

    Cook the bread slices until golden on both sides. Serve with slices of vincotto caramelised pears, syrup and a dollop of yoghurt or cream.

  • Vincotto Caramelised Pears:

  • 1.

    Cut the pears into half, remove core and then slice each half into 6 wedges.

  • 2.

    In a large fry pan, melt the butter and add the pear wedges and sugar, cook stirring occasionally until the pears are coloured and caramelised.

  • 3.

    Add the vincotto to the pan and continue to reduce for 2 minutes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 669kj
  • Fat Total 44g
  • Saturated Fat 26g
  • Protein 10g
  • Carbohydrate 59g
  • Sugar 36g
  • Sodium 220mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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