French Toast with Quince, Pear & Passionfruit

French Toast with Quince, Pear & Passionfruit

Created by Matt Forbes, Pastry Chef, Cobb Lane Bakery.

Image credit: Natalie Seldon & Joff Lee


30 Minutes



For 4 people

  • 2 Quince (large)
  • 4 Pears (ripe)
  • 4 Passionfruit
  • 4 Oranges
  • 1 Cinnamon stick
  • 2 Cloves
  • 50 grams Caster sugar
  • 1 Brioche loaf
  • 4 Eggs (whole)
  • 140 grams Caster sugar
  • 200 mL Full cream milk
  • 50 mL Dark rum (optional)
  • 1 tablespoon(s) Clarified butter

Adjust Quantity


  1. Quince, Pear and Passionfruit Compote: Peel and dice the quince and pears into 1cm cubes. Cut the oranges in half and squeeze the juice into a saucepan. Add the sugar, quince, pears, cinnamon and cloves before placing the pan on the stove using a medium heat setting and bring to the boil. When boiling, place a lid on and turn the heat down to low. Allow the mixture to simmer for 10 minutes or until the quince is cooked. When ready, remove from the stove and allow to cool before removing the cinnamon stick and cloves. Next, cut the passionfruit in half and scrape the pulp into the quince and pear mixture. Stir gently to combine. The compote can then be placed in the fridge until required. If you like, prepare the compote the day before serving.
  2. French Toast: Place the eggs and sugar in a medium sized mixing bowl; using a whisk combine the two ingredients. Add the milk and rum and whisk again before placing in the fridge until required. This can be made the day before. Remove the egg mixture from the fridge and place into a large bowl. Slice the brioche into 1-inch slices before placing them in the egg mixture. Allow the slices to soak for one minute before turning them over and soaking for a further minute. Remove the brioche and allow the excess egg mix to drip off. Place a large frying pan on a medium heat setting and add the butter. When hot, place the soaked brioche in the pan and fry until golden brown. Turn it over and repeat on the other side. Place the toast on a serving plate and top with the quince, pear and passionfruit compote. A little spoon of mascarpone is also a nice touch. Enjoy!