French Toast - copyright Harley Quinn and co


I’ve recently found myself on board the sweet breakfast bandwagon, mainly because since falling pregnant I’ve had to avoid runny poached eggs – previously my go-to breakfast food, but now also because I’ve realised I truly love treating myself to something that feels like a dessert first thing in the morning.

Which brings me to my new found friendship with french toast. My local cafe made an incredible version with fresh figs and sesame toffee that I was beyond obsessed with (I was making excuses to eat there constantly, and ordered it 3 times in a week at one point), but sadly (or luckily for my health, depending on how you look at it), they changed their menu and the food love of my life was gone. So, I set out to nail make-it-at-home french toast, and the result was pretty great – easy, and delicious, so I thought I’d share my recipe here in case anyone else out there was looking to step it up from avo on toast for their Sunday brunch!

I’ve broken this into 3 steps – Maple Poached Pears, Honey Ricotta & The French Toast itself. All in all it took me around 45 minutes from prep to feast, and this recipe is designed to serve 2…

Maple Poached Pears - HQCO

What you need:

2 cups water

1/2 cup maple syrup

2 tsp brown sugar

1 tsp vanilla essence

1/2 tsp cinnamon

2 x pears

How to:

Peel the pears, leaving their stalks in tact at the top. Slice a small section off the bottom, to remove the bottom core, and so that the pears sit upright in the pot and on the plate!

Combine everything else listed above into a small pot, and bring to the boil, stirring occasionally. Put the pears in, and let simmer for 20-30 minutes, until the pears are softened.

Once cooked, put aside until ready to serve. The pears will just keep soaking up the maple deliciousness and the liquid will keep the pears warm.

Honey Ricotta - HQCO

What you need:

200g ricotta

1 tbsp honey

How to:

This one is really complicated, so may take a few attempts to get right… Combine honey and ricotta in a small bowl and mix the honey through. Put back in the fridge until ready to serve. Look out Masterchef, i’m coming for you.


French toast - HQCO

What you need:

4 slices of bread – sliced thickly. I used sourdough, though any bread will be fine

4 eggs (or 1 x egg per piece of toast if you’re making more or less)

milk – I didn’t measure the milk, I just poured a little bit in, i’m going to say a small pour, enough to make the eggs a runny liquid…

a sprinkle of cinnamon

1/2 tsp vanilla essence

1 tsp butter – melted

How to:

Whisk the eggs, milk, cinnamon, vanilla, and melted butter together in a cake tin, or oven pan – something with a flat bottom so you can dip the bread and leave to soak for a few minutes. I used a baking dish, because it fitted all 4 slices of toast at once. Which is basically the next step – dip the bread into the mixture & leave each piece to soak for a couple of minutes.

Heat a large fry pan and either spray with olive oil, or melt some butter in the pan to prevent sticking.

Place the soaked through toast into the pan, and fry until golden. Flip and repeat, and continue with other slices until all are cooked.

French Toast 2 - Copyright Harley Quinn and co


Place 2 slices of cooked french toast on a plate, add one of the poached pears, a dollop of honey ricotta, and drizzle 1/4 cup of the maple juice left over from the poached pears over the plate. Lightly dust with icing sugar, because that makes it look fancier, and serve with fresh raspberries if you want to add a little bit of tartness (goes perfectly with the sweetened pears).