1 For the French Toasts: Cut two bagels horizontally into three slices and spread with 25g/1oz butter. Beat 4 eggs in a bowl, add the bagels and dip in the egg until soaked. 2 Heat 25g/1oz butter in a frying pan. Add the soaked bagels and cook for about 2-3 minutes on each side, or until golden brown. 3 Serve the bagels topped with orange slices and spoonfuls of Greek yoghurt. Decorate with mint sprigs. 4 For the Sweet Pesto: Place half the pecans in a mini chopper with a small bunch of mint, honey and lime juice and process until finely chopped. 5 For the Caramelised Pears: Cut the pears into quarters and cut out the cores. Heat the olive oil and 25g/1oz butter in a saute pan. 6 Add the pears, sprinkle over 4 tbsp demerara sugar and cook until the pears begin to caramelise. 7 Add the remaining pecans and cook, turning occasionally, until the pears are tender and caramelised. Serve with spoonfuls of the sweet pesto, drizzle over 2 tbsp cream and decorate with mint sprigs. 8 For the Bread and Butter Pudding: Preheat the oven to 180c/350f/Gas 4 and grease a large gratin dish well with butter. Cut the remaining bagels horizontally into three slices and spread with 25g/1oz butter. 9 Heat the milk and remaining cream in a pan. Mix together 6 egg yolks, caster sugar and cornflour in a bowl. Slowly stir half the warm milk mixture into the egg yolks and pour the mixture back onto the remaining milk in pan. Heat gently, stirring continuously, until the mixture has thickened. 10 Strain the stem ginger, reserving the syrup. Add half the syrup to the custard and finely chop the stem ginger. 11 Pour a third of the custard into the gratin dish, arrange half the bagels on top and sprinkle over a little of the chopped ginger. Repeat the layers and finish with the rest of the custard. Sprinkle 2 tbsp demerara sugar over the top and bake for 30-40 minutes, or until set and golden brown. NOTES : Chef - Nick Nairn Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 274 (53%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 106.9mg||33 %|
|Sodium 62.5mg||2 %|
|Potassium 174.3mg||5 %|
|Total Carbohydrate 59.2g||17 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 59.2g|
|Protein 4.1g||6 %|
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Calories per serving: 515
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