Crumpet French Toast with Salted Butterscotch Pears Recipe

How to make Crumpet French Toast with Salted Butterscotch Pears

Method

Make the cinnamon sour cream first. Whisk the sour cream, cinnamon and icing mixture until smooth. Set aside.
To make the butterscotch pears, peel and core the pears and cut into 8 wedges. Place a large, heavy-based frying pan over a medium-high heat. Fry the pear wedges in butter until coloured on all sides. Add brown sugar, cream and salt then cook until bubbling. Turn the heat down to low and cook for 5 minutes or until pears are tender.
For the French toast, whisk the eggs, milk, sugar, vanilla and cinnamon together in a wide, shallow dish. Add the crumpets into the liquid and soak on both sides until all the liquid is absorbed. Place butter into a large frying pan over a medium-high heat. Fry crumpets for 2 minutes each side or until golden brown. You may need to do this in 2 batches, depending on frypan size.
To serve, spoon the pears over the warm crumpets. Top with a dollop of cinnamon sour cream and drizzle with butterscotch sauce.

Tip: Cinnamon sour cream and butterscotch pears can be made up to 2 days ahead and refrigerated. Simply heat the butterscotch pears before serving.

Optional: Swap out the cinnamon sour cream for plain whipped cream.

Makes:
6

Prep Time:
20 minutes

Cook Time:
20 minutes

Ingredients

6 Bakers Life Sunny crumpets
6 Lodge Farms free range eggs
60ml Farmdale milk
1 tbsp White Mill sugar
1 tsp White Mill vanilla extract
¼ tsp Stonemill ground cinnamon
Beautifully Butterfully butter, for pan frying
4 small pears (about 650g)
60g Beautifully Butterfully butter
100g White Mill brown sugar
100ml Farmdale thickened cream
Large pinch salt

Cinnamon sour cream:

100g Farmdale sour cream
½ tsp Stonemill ground cinnamon
1 tbsp White Mill icing mixture

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