French Toast with Agave Nectar Pears

Compote Instructions:

Combine all ingredients in a small sauce pan and cook over low heat, stirring regularly, until the pears soften and soak up the fragrant ginger liquid. Adjust by adding small amounts of more water and agave, until you reach a consistency you like.

French Toast Instructions:

Using a serrated bread knife, cut challah into six ¾-inch slices, set aside.

In a deep bowl, crack the two eggs and three egg whites. Add milk and salt, and whisk with a fork until combined.

Pour mixture into a pie dish or 9-inch baking dish. Submerge bread in egg mixture until it is coated well on each side. Don’t let it sit too long in the mixture, or it will start to fall apart!

Melt 1 Tbs of the butter in a skillet until bubbling, but not brown. Fry egged bread slices on each side until brown.

Add another tablespoon of butter and repeat until all the bread is cooked.

Serve warm topped with pear compote and drizzled with maple syrup.