Baked French toast with pear and chocolate

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Welcome to my first recipe post!

My baked French toast with pear and chocolate makes a nourishing breakfast that feeds both body and soul. It is simple to make and easy to eat, whether you need an easy to chew, soft-diet or smooth/puree option.

I love bread, and toast, and sandwiches ... so I make this regularly and it is a good way to add some old (and new) favourites into my diet. It's something that I can eat easily without spending all day in the kitchen!

I'm working on some more recipes - both sweet and savoury - which will be coming soon! I also include tips for getting the best results for easy to chew, soft-diet and smooth/puree options. What's more, it is easy to amend this recipe to incorporate your own favourite ingredients and flavours.

Classic French toast involves soaking slices of bread in a custard mix of eggs and milk, and then frying them until they are crispy and golden. Instead, I bake the French toast in a covered bain-marie, which keeps it deliciously soft and moist.

The ingredients

Bread

Choose bread that is soft and smooth, without any seeds, nuts or pieces of grain. Any kind of bread can be used - white, brown, gluten free - as long as it has an open texture that can absorb the filling and custard mix to give a soft and moist result. I like this medium sliced wholemeal loaf from Warburtons.

Fruit purée

Clearspring make a variety of fruit purée combinations in small foil pots which are perfect for one or two servings. You will see them popping up in lots of my recipes!

Sugar substitutes

I cannot tolerate very much sugar (more on that in a future post) and I don't like artificial sweeteners, so you will see a few different natural sugar alternatives in my recipes. You can, of course, use sugar if you prefer and I provide suggested quantities. In this recipe, I use organic monk fruit liquid (Lo Han Honey) from Buddha Fruit. It is linked in the recipe below.

Preparation

Below you will find tips to get the best results for each texture modified diet option. Separate methods are provided in the recipe section.

Easy to chew

For the easy to chew option I make the French toast by layering the bread with the filling in the middle. I then pour the custard mix over the top. There is some contrast between the different flavours and textures to keep it more interesting, and I like to use bento cutters or small biscuit cutters to make different shapes for the top.

Soft-diet

For the soft-diet option I make the bread into breadcrumbs. I assemble the dish by mixing the filling into the custard mix, then adding the breadcrumbs and mixing it gently. This gives a soft, uniform texture. In the photo I scattered the chocolate chips on top (which works for me). If this isn't suitable, the chocolate can be melted before adding it to the custard mix.

Smooth/purée

For the smooth/purée option, I purée the cooked French toast in a food processor which gives a smooth, soft texture.

Cooking techniques

The French toast can be baked uncovered, but that does result in some crispy edges on the top, sides and bottom. This might be suitable for some people if it is softened with a little milk before eating, or for family members who don't need a texture modified diet. For the best results I bake it in a covered bain-marie.

A bain-marie is a water bath, where the dish containing the food is placed inside another container of hot water. This acts as a buffer between the food and the heat source which stops the food from burning or getting those crispy edges. Putting a lid on the bain-marie keeps the steam inside and keeps the food nice and moist.

I use a large oven-proof sauté pan with a glass lid so I can see the food as it is cooking. Other effective options include an ovenproof lidded saucepan, lidded casserole or a deep ovenproof dish covered with foil.

To use a covered bain-marie, place the dishes into the container and add boiling water to about half way up the dishes. Put the lid on top and carefully place into the oven.

Serving

Whilst the French toast is delicious as it is, you might like to drizzle it with maple syrup, dust it with cocoa powder or add your own favourite topping.

Kitchen equipment

The equipment I use to make this recipe includes:
Kitchen scale
Measuring jug
Measuring spoons
Balloon whisk
Four ovenproof dishes with a capacity of approximately 350 ml each
Food processor (soft-diet and smooth/puree options)

Baked French toast with pear and dark chocolate

Pear and dark chocolate is a winning combination!

Serves 4

Ingredients

Butter, for greasing
8 small slices bread, crusts removed (approx. 120 g fresh bread) OR 80 g dried breadcrumbs + 40 ml milk

Pear and dark chocolate filling

200 g (Ad)Pear puree
40 g dark chocolate chips

Custard mix

3 eggs
1 teaspoon (Ad)Vanilla extract
20 drops Lo Han Honey OR 40 g sugar
375 ml whole milk OR unsweetened soya milk.

Method

*If you are using sugar, place the sugar and milk into a small pan and heat gently until the sugar is dissolved. Remove from the heat and leave to cool*

Easy to chew option

1. Generously grease four ovenproof dishes (capacity approx. 350 ml each) with butter.

2. Cut the bread into squares, triangles or other shapes. Keep half of the bread for the tops and use the trimmings to line the bases of the dishes.

3. Spread the pear purée over the bread and scatter with the chocolate chips.
4. Arrange the rest of the bread on top of the filling.
5. Now make the custard mix: Put the eggs into a measuring jug with the vanilla extract and Lo Han Honey (if using). Whisk together. Add milk until you have 500 ml in the jug and ensure it is well mixed.
6. Carefully pour the custard mix over the bread, ensuring that all of the bread is moistened.
7. For best results, leave to stand for an hour before baking. Preheat the oven to 180°C / gas 4 / 350°F.
8. Bake in a covered bain-marie (see Cooking techniques for details) for about 40 minutes until risen and puffy. When it is cooked, the top will bounce back when gently pressed and a cake tester will come out clean.
9. Remove from the oven and leave to stand for at least 5 minutes. It will sink - this is normal! Serve as it is, or with your chosen toppings. Take care as the filling will be extremely hot!

Soft-diet option

1. Generously grease four ovenproof dishes (capacity approx. 350 ml each) with butter.
2. Make the bread into breadcrumbs (or use dried breadcrumbs ).
3. Now make the custard mix: Put the eggs into a measuring jug with the vanilla extract and Lo Han Honey (if using). Whisk together. Add milk until you have 500 ml in the jug and ensure it is well mixed.
4. Add the pear purée to the custard mix and whisk to combine. If melting the chocolate, add it along with the pear purée.
5. Add the breadcrumbs to the mixture and gently combine with a spatula or spoon.
6. Pour the mixture into the prepared ovenproof dishes. Scatter with the chocolate chips (unless you already added melted chocolate).
7. For best results, leave to stand for an hour before baking. Preheat the oven to  180°C / gas 4 / 350°F.
8. Bake in a covered bain-marie (see Cooking techniques for details) for about 40 minutes until risen and puffy. When it is cooked, the top will bounce back when gently pressed and a cake tester will come out clean.
9. Remove from the oven and leave to stand for at least 5 minutes. It will sink - this is normal! Serve as it is, or with your chosen toppings. Take care as the filling will be extremely hot! 

Smooth/purée option

1. Prepare and bake the French toast following either the easy to chew or soft-diet methods.
2. After standing for at least 5 minutes, transfer the French toast into a food processor and purée until smooth. Adjust with extra milk or thickener if necessary.
3. Serve as it is, or with your chosen toppings.  

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