Breakfast and Bread
Cashew Cardamom Brioche French Toast
This elevated breakfast features pillowy brioche slices encrusted with a golden, crunchy layer of crushed cashews and fragrant cardamom. Finished with warm, honey-roasted pears, it is a sophisticated take on a classic comfort food that highlights the harmony of nuttiness and spice.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Level
- Medium
- Per serving
- 485 kcal
Method
Preheat your oven to 375°F (190°C). Toss the sliced pears with a drizzle of honey or maple syrup and a pinch of cardamom on a baking sheet. Roast for 12-15 minutes until tender and slightly caramelized.
In a shallow bowl, whisk together the eggs, cashew milk, maple syrup, vanilla bean paste, and half of the ground cardamom until well combined.
Place the finely chopped cashews and the remaining cardamom in a separate shallow plate, mixing well to distribute the spice.
Dip a slice of brioche into the egg custard, allowing it to soak for about 30 seconds per side without becoming soggy. Lift the bread and press one side firmly into the chopped cashew mixture.
Heat a large skillet over medium-low heat and add the butter or coconut oil. Once melted and shimmering, place the brioche slices in the pan, cashew-side down first.
Cook for 3-4 minutes per side until the cashew crust is golden brown and the toast is cooked through. If the nuts brown too quickly, reduce the heat.
Serve the hot French toast topped with the roasted pears and a final drizzle of maple syrup.
Notes
Use day-old bread for the best results; it absorbs the custard without falling apart.
For a grain-free version, use a thick-sliced almond flour bread or paleo loaf.
To make this dairy-free, ensure you use coconut oil for frying and a nut-based milk for the custard.
Grind whole cardamom pods fresh for a much more intense and floral aroma.
