Gingerbread French Toast

Recipe

For the French toast:

1/ Mix the egg, milk, cream and sugar in a bowl. Soak the gingerbread slices in the mixture for 30 seconds.

2/ Heat the non-stick CRISTEL frying pan on medium heat to melt the butter, then brown the gingerbread on both sides.

For the ganache:

3/ Chop the chocolate. Heat the cream in a small CRISTEL saucepan and pour it over the chocolate.

4/ Mix it to make the ganache and add the butter.

For the caramel:

5/ Peel and quarter the pears.

6/ Pour the sugar in a stainless steel CRISTEL frying pan. Heat to 2/3 of the maximum heat of your source of heat.

7/ Stir as the sugar starts to caramelize and add the pears.

8/ Deglaze with the blackcurrant liqueur and lime juice, then simmer for 5 minutes.

Decorate each slice of gingerbread with a quarter of pear and an oval-shaped scoop of ganache.