Spiced Brioche French Toast

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If you need an occasional break from your usual breakfast of cold cereal and milk, you'll welcome Jim Stott's attitude.

"I wake up ravenous. For me breakfast is a big thing," says Stott, who with Jonathan King, is founder and owner of Stonewall Kitchen, manufacturer of gourmet food products.

His morning may start with leftover pie from dinner along with yogurt or he'll have hot cereal, preferably topped with dried fruit, a drizzling of maple syrup and/or toasted nuts.

If your breakfast palls by comparison and you'd like more than a grab-and-go meal, you can start by stocking appealing ingredients.

Here's what Stott keeps on hand.

"I have to have eggs. And cheese? Aged Vermont cheddar. Fruit? Definitely. And I always have fruit, especially wild Maine blueberries," says Stott, headquartered in York, Maine.

The business executive is also a big fan of bread in the am. His breakfast arsenal includes English muffins and perhaps one of his homemade breads.

With foods like these it's no wonder Stott was inspired to write (with Jonathan King and Kathy Gunst) the "Stonewall Kitchen Breakfast" cookbook (Chronicle Books, 2009).

Although Stott doesn't distinguish between weekday and weekend meals, making each a feast, you may prefer to serve this luscious dish of brioche French toast as a Sunday brunch for two. The recipe is adapted from the cookbook.

Spiced Brioche French Toast with Maple Pears

Makes 2 servings.

Preparation time: 15 minutes

Cooking time: 6 minutes

French toast:

1/2 cup milk

3 large eggs

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon salt

4 (1/2-inch thick) slices day-old brioche loaf or challah

Maple pears:

1 tablespoon unsalted butter

1/4 teaspoon cinnamon

1/4 teaspoon allspice

Pinch of salt

2 ripe Bosc pears, peeled and thinly sliced

2 tablespoons maple syrup plus extra for serving

To make French toast, whisk the milk, eggs, vanilla, cinnamon, allspice and salt together in a shallow bowl. Dip the bread into the egg mixture, one slice at a time, letting it sit for a minute or two on each side to soak up liquid.

Heat a large nonstick skillet over medium heat. Spray with cooking spray. Add the bread, half at a time if necessary, to prevent crowding. Cook 2 to 3 minutes per side, or until the bread is golden brown and firm at the center.

While the French toast is cooking, prepare the maple pears.

Melt butter in a nonstick skillet over medium-high heat. Add cinnamon, allspice and salt. Stir. Add pear slices. Cook, stirring occasionally, until pears begin to brown, about 3 minutes. Add 2 tablespoons maple syrup. Reduce heat. Simmer for 1 minute.

To serve, divide French toast between 2 plates. Top each with half the maple pears. Pass extra syrup on the side if desired.

Each serving (without additional maple syrup) has 565 calories; 18 grams total fat; 20 grams protein; 83 grams carbohydrates; 362 milligrams cholesterol; 706.5 milligrams sodium and 7 grams dietary fiber.

Available at Amazon.com:

Stonewall Kitchen Breakfast

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Spiced Brioche French Toast with Maple Pears Recipe - Bev Bennett Recipes

(c) 2010 Bev Bennett Recipes