Si makes a tasty eggy brioche with pears, ginger and pecan on Food and Drink with To Kerridge.

Si says: “Brioche is the perfect bread for French toast. Top with caramelised pears and ginger syrup for an indulgent breakfast that is surprisingly easy to make.”

The ingredients are: 4 large free-range eggs, 4 tbsp maple syrup, ½ vanilla pod, cut in half lengthways and seeds scraped out, pinch of salt, 100g demerara sugar, plus 1 tbsp for the caramelised pears, 50g pecan nuts, 60g unsalted butter, 4 slices brioche, 3 conference pears, peeled, cored and cut into thick slices, 75g stem ginger in syrup, finely chopped, 100ml syrup, reserved from the stem ginger, 4 tbsp crème fraîche, 1 unwaxed lemon, zest and a little juice and icing sugar, for dusting.