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Pear Croissant French Toast with Red Currant

Introduction

Pear croissant French toast with red currant is a rich yet balanced dish that layers buttery, flaky croissants with tender, caramelized pears. The custard-soaked croissant bakes up soft and indulgent inside while remaining lightly crisp at the edges. Red currants add a bright, tart contrast that cuts through the richness and keeps the dish from feeling heavy. Each bite blends sweetness, acidity, and texture in a way that feels thoughtful and composed. It is an elevated take on French toast that leans refined while still deeply comforting.


*If you are not able to find red currants because they aren't in season feel free to use pomegranate arils and pomegranates and if you're not able to find edible flowers, you can use dried fruits like oranges and lemons to still bring color along with flavor.



Kitchen in Motion (Video)


Ingredients


• 6 croissants

• 4 pears

• 1 cup of buttermilk

• 2 eggs

• 1/2 cup of white sugar

• 2/3 cup of confection sugar

• 1 1/2 cups of brown sugar

• 1/2 teaspoon of pumpkin spice

• 2 tablespoons of butter

• 1/2 cup of white Hennessy or regular

• 3 tablespoons of maple syrup

• 1/4 cup of lactose free yogurt

• 1/4 cup of whipped cream

• 1 container of currents

• 1 cup of edible flowers


Instructions


Pears

  1. Take 1 pear and remove skin and cut into cubes

  2. Take the other pear and cut in half, remove the center so there is a small well, and leave the skin on

  3. Take 1 tablespoon of butter and 1/2 cup of brown sugar and cook the halved pear first for 10 minutes (skin side up) and then cook the pear skin side down for 2 minutes

  4. Then add 1/4 cup of Hennessey and cook for another 5 minutes

  5. Take the chopped pears and cook with 1 tablespoon of butter, 1/2 cup of confection sugar, pumpkin spice, and the other 1/4th of Hennessey (cook for 10 minutes). Lastly add the maple syrup and cook for anther 2-3 minutes


Croissant French Toast

  1. Mix the buttermilk, eggs, 1/2 cup of white sugar, 1/2 cup of brown sugar, and pumpkin spice together for 2 minutes

  2. Flatten the croissant (You may need to get creative with what can make them flatter, you can use your hand initially, but then add a baking dish or a pan while the croissants are in a bag and allow to sit for 10-15 minutes to flatten even further)

  3. Coat the croissants in the mixture and cook on each side for 3 minutes


Plating

  1. Stack the French Toast

  2. Adding coked chopped pears in between each layer

  3. Add the cooked halved pear on top

  4. Mix yogurt with whipped cream and add to a piping bag

  5. Pipe into the well of the pear on top ,the creamed mixture from the piping bag

  6. Add fresh currents on top connected to the stem and also pulled from the stem on the other layers

  7. Add edible flowers to the top and lower levels of the French Toast stack

  8. Dust the remaining 1/3 confection sugar on top

 
 
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