Brioche French Toast & Caramelised Pears

• In a shallow bowl, add the egg and the remaining cream and lightly whisk to combine. • Add brioche slices to the egg mixture, turning gently to coat. Set aside to soak for 10 minutes.

• While the brioche is soaking, roughly chop pistachios. Zest lemon to get a pinch, then cut into wedges. • Heat a large frying pan over medium-high heat. Toast pistachios, tossing, until golden, 3-4 minutes. Transfer to a bowl. • In a second shallow bowl, combine lemon zest and the white sugar.

• Return frying pan to medium-high heat with the butter and a drizzle of olive oil. • Cook pear, stirring, until softened, 3-5 minutes. • Reduce heat to medium, then add the brown sugar and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl.

• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. When oil is hot, gently remove brioche from egg mixture and cook in batches, until lightly browned and set, 2-4 minutes each side. • Transfer cooked brioche to the bowl of lemon sugar and turn to lightly coat.

TIP: Cook the brioche in butter for extra flavour!